Slow Cooker Breakfast Burritos Recipe

Waking up to the smell of a hot breakfast already cooking is one of my favorite things, especially when I have guests.

I made these Slow Cooker Breakfast Burritos Recipe last time my family was in town, and they were a massive hit!

It’s such a relief to have the main course ready when everyone wakes up, and all I have to do is warm up some tortillas.

This recipe has become my go-to for feeding a crowd without spending my entire morning in the kitchen. It’s hearty, delicious, and incredibly easy.

Ingredients

Here are the ingredients you’ll need to prepare this crowd-pleasing breakfast.

  • Breakfast sausage: 2 lbs. I prefer using a hot breakfast sausage for a little extra kick, but any kind will work. Browning it first is key to getting the best flavor and texture.
  • Frozen hash browns: 10 oz. These go straight from the freezer into the slow cooker, creating a wonderful potato layer at the bottom. No need to thaw them first.
  • Cheddar cheese: 2.5 cups, shredded. For the best, meltiest results, I always recommend shredding your own cheese from a block. Pre-shredded cheese has anti-caking agents that can affect how it melts.
  • Milk: 1 cup. This makes the eggs fluffy and creamy. Whole milk or 2% works best.
  • Eggs: 12. A dozen eggs are needed to create the rich, savory custard that holds everything together.
  • Salt and pepper: To taste. Seasoning the egg mixture well before pouring it into the slow cooker is crucial for a flavorful result.

Note: This recipe makes enough filling for about 8 large burritos.

Variations

Feel free to get creative and switch things up based on what you have on hand.

  • Meat Options: Not a fan of sausage? You can easily substitute it with cooked and crumbled bacon, diced ham, or even chorizo for a different flavor profile.
  • Dairy-Free: To make this recipe dairy-free, use your favorite unsweetened plant-based milk (like almond or soy) and a dairy-free shredded cheese alternative.
  • Add More Veggies: This is a great recipe for sneaking in some extra vegetables. Try adding sautéed mushrooms, spinach (be sure to squeeze out all excess water), or diced jalapeños for some heat.
  • Flavor Boosters: A can of diced green chiles stirred in with the sausage and peppers adds a lovely Southwestern flavor. You can also add a few dashes of your favorite hot sauce to the egg mixture.

Cooking Time

  • Prep Time: 15 minutes
  • Cook Time: 3 hours (on high) or 6-8 hours (on low)
  • Total Time: 3 hours 15 minutes (on high)

Equipment You Need

  • Large Frying Pan: You’ll need this to brown the breakfast sausage before adding it to the slow cooker.
  • Slow Cooker: A 6-quart slow cooker is the perfect size for this recipe.
  • Whisk: For beating the eggs and milk together until smooth.
  • Large Bowl: To mix the egg and milk mixture.

How to Make Slow-Cooker Breakfast Burritos?

The beauty of this recipe is that the slow cooker does most of the work for you. After a bit of initial prep, you can set it and forget it, making it perfect for an overnight breakfast or an easy weekend brunch. The key is to layer the ingredients correctly so everything cooks evenly into a delicious, scoopable filling.

Step 1: Prep the Ingredients

Start by browning the breakfast sausage in a large frying pan over medium heat until it’s cooked through. If you’re adding optional chopped onions, this is the time to cook them with the sausage. While the sausage cooks, dice any other vegetables you plan to use, like bell peppers. In a separate large bowl, whisk the eggs, milk, salt, and pepper together until the mixture is light and frothy.

Step 2: Layer in the Slow Cooker

First, coat the inside of your slow cooker generously with cooking spray to prevent sticking. Spread the frozen hash browns evenly across the bottom. Next, add the cooked sausage, diced peppers, and shredded cheese on top of the hash browns. Give these ingredients a gentle stir to combine them.

Step 3: Cook and Serve

Pour the egg mixture evenly over all the ingredients in the slow cooker. Cover the slow cooker and cook on high for 3 hours or on low for 6-8 hours. The filling is done when the eggs are set. When ready to serve, fluff the mixture with a fork, scoop it into warm tortillas, and add your favorite toppings.

Additional Tips for Making this Recipe Better

Through making this for my family and friends, I’ve discovered a few things that make it even more delicious.

  • I find that my slow cooker can run a bit hot, so I check the eggs about 30 minutes before the end of the cooking time to make sure they don’t overcook. The edges should be set, but the center should still be slightly soft.
  • When I’m making these for meal prep, I let the filling cool completely before assembling the burritos. This prevents the tortillas from getting soggy when I store them.
  • For an extra layer of flavor, I like to stir in a handful of fresh cilantro right before serving. It adds a wonderful freshness that cuts through the richness of the sausage and cheese.

How to Serve Slow-Cooker Breakfast Burritos?

These burritos are a meal in themselves, but setting up a toppings bar makes breakfast feel more interactive and fun. Put out bowls of sour cream, fresh pico de gallo, guacamole or sliced avocado, and your favorite salsa. For a complete breakfast spread, serve the burritos alongside a fresh fruit salad to add a light and healthy component to the meal.

Nutritional Information

Here is a general overview of the nutritional facts per serving.

  • Calories: 630 kcal
  • Protein: 36g
  • Carbohydrates: 10g
  • Fat: 48g

Make Ahead and Storage

This is an excellent recipe for meal prepping, ensuring you have a quick and hearty breakfast for busy mornings.

If you have leftover filling, you can store it in an airtight container in the refrigerator for up to 4 days. Reheat it in the microwave or on the stovetop before assembling your burritos.

To freeze, allow the burrito filling to cool completely. Assemble the burritos, then wrap each one tightly in plastic wrap or aluminum foil. Place them in a freezer-safe bag and store them for up to 2 months.

To reheat from frozen, unwrap a burrito and place it on a microwave-safe plate. Microwave for 1-2 minutes per side, or until heated through. You can also thaw them in the refrigerator overnight before reheating.

Why You’ll Love This Recipe?

There are so many reasons to love this easy and delicious breakfast recipe.

  • Perfect for a Crowd: This recipe makes a large batch of filling, making it the ideal breakfast solution when you have overnight guests or need to feed a large family.
  • Set It and Forget It: After about 15 minutes of prep, the slow cooker takes over. You can let it cook overnight and wake up to a hot, delicious breakfast waiting for you.
  • Freezer-Friendly: These burritos are perfect for meal prepping. Make a big batch over the weekend and stock your freezer for quick, grab-and-go breakfasts during the week.
  • Hearty and Satisfying: Packed with protein from the sausage and eggs, these burritos are guaranteed to keep you full and satisfied all morning long.

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