Crockpot Breakfast Burritos Recipe

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4.50 from 6 votes

Crockpot breakfast burritos are loaded with fluffy eggs, sausage, cheese, and hash browns all rolled up in a tortilla!

Prep Time10

Cook Time3 40

Total Time3 50

Course: Breakfast, brunch

Cuisine: American, Mexican

Servings: burritos

Calories: 322kcal

Author: Becky Hardin

Equipment

Crockpot

Ingredients

1 pound breakfast sausage crumbled*
1 bell pepper diced
1 cup diced red onion
12 large eggs
½ cup milk **
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper or to taste
20 ounces fresh hash brown potatoes 1 package
2 cups shredded Colby Jack cheese 1 package
1 bunch green onions chopped, for garnish
12 (8-inch) flour tortillas ***

Optional Toppings:

salsa
sour cream
sliced jalapeños
chopped tomatoes
sliced avocado

Instructions

In a large skillet, cook the crumbled breakfast sausage, bell pepper, and onion together over medium heat until no longer pink, 8-10 minutes. Drain any excess grease.
1 pound breakfast sausage, 1 bell pepper, 1 cup diced red onion
Meanwhile, spray the inner crock of a slow cooker lightly with cooking spray.
In a large bowl, whisk eggs, milk, salt, and pepper until well combined; set aside.
12 large eggs, ½ cup milk, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
In the prepared crockpot, layer hash browns, then the sausage & vegetable mixture.
20 ounces fresh hash brown potatoes
Add 1 cup of cheese. Pour the whisked egg mixture over the top.
2 cups shredded Colby Jack cheese
Cover and cook on LOW 3 ½ to 4 hours, or until eggs are set and a thermometer reads 160℉. Sprinkle on remaining cheese, cover, and allow it to melt for 10 minutes. Garnish the top with chopped green onions.
1 bunch green onions
Assemble burritos with warmed tortillas, egg filling, and preferred toppings.
12 (8-inch) flour tortillas, salsa, sour cream, sliced jalapeños, chopped tomatoes, sliced avocado

Notes

*I like classic pork sausage, but turkey also works well for a healthier option.

**For a richer filling, swap for half-and-half or heavy cream.

***You can buy smaller tortillas and make mini burritos or breakfast tacos if you want something smaller for breakfast.

Tips:

Warm the tortillas in the oven wrapped in aluminum foil at 350°F for about 15 minutes.
Serve these burritos buffet style, allowing each guest to fill their tortilla to their heart’s content and top with whatever they like.
You can freeze crockpot breakfast burrito filling whole or in individual portions in Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating and serving.
Nutritional information does not include optional toppings.

Storage: Store crockpot breakfast burritos in an airtight container in the refrigerator for up to 3 days, or in the freezer for 3 months. Reheat gently in the microwave.

Nutrition