Easy Slow-Cooker Breakfast Burrito Filling (& Burritos!)
Make hearty Slow-Cooker Breakfast Burrito filling! This easy recipe combines pork sausage, O’Brien potatoes, eggs, and cheddar cheese, perfect for delicious, customizable breakfast burritos.
Ingredients
(Original recipe implies a yield for 12 burritos if each uses one tortilla from the 12 eggs)
Slow-Cooker Breakfast Filling:
- ▢ 1 pound bulk pork sausage
- ▢ 1 package (28 ounces) frozen O’Brien potatoes, thawed
- ▢ 2 cups shredded sharp cheddar cheese
- ▢ 12 large eggs
- ▢ 1/2 cup 2% milk
- ▢ 1/4 teaspoon seasoned salt
- ▢ 1/8 teaspoon pepper
For Serving:
- ▢ 12 flour tortillas (8 inches), warmed
- ▢ Optional Toppings: Salsa, sliced jalapenos, chopped fresh tomatoes, sliced green onions, cubed avocado, sour cream
For Slow Cooker:
- ▢ Cooking spray or grease
Instructions
1. Brown Sausage and Prepare Slow Cooker:
- In a large skillet, cook the bulk pork sausage over medium heat until it is no longer pink, breaking it into crumbles with a spoon or spatula as it cooks. This usually takes about 8-10 minutes.
- Drain off any excess fat from the cooked sausage thoroughly.
- Grease the insert of your 4- or 5-quart slow cooker with cooking spray or a little butter/oil.
2. Layer Ingredients in Slow Cooker:
- Ensure your frozen O’Brien potatoes are thawed.
- Spread the thawed O’Brien potatoes evenly over the bottom of the prepared slow cooker.
- Sprinkle the crumbled cooked sausage over the layer of potatoes.
- Top the sausage evenly with the 2 cups of shredded sharp cheddar cheese.
3. Prepare Egg Mixture and Pour Over:
- In a large mixing bowl, lightly beat the 12 large eggs.
- Whisk in the ½ cup of 2% milk, ¼ teaspoon seasoned salt, and ⅛ teaspoon pepper until the mixture is well blended.
- Carefully pour this egg mixture evenly over the cheese, sausage, and potato layers in the slow cooker.
4. Slow Cook:
- Cover the slow cooker securely with its lid.
- Cook on the LOW setting for 3 hours and 45 minutes to 4 hours and 15 minutes (3 ¾ – 4 ¼ hours).
- The breakfast filling is done when the eggs are set (no longer liquidy in the center) and a food thermometer inserted into the center of the mixture reads at least 160°F (71°C).
5. Rest and Serve:
- Once cooked, turn off the slow cooker. Uncover and let the breakfast casserole mixture stand for about 10 minutes. This allows it to set up a bit more, making it easier to scoop and serve.
- While the mixture rests, warm your flour tortillas according to your preferred method.
- To serve, spoon a generous portion of the hot slow-cooker breakfast filling onto each warmed tortilla.
- If desired, top with your favorite optional toppings like salsa, sliced jalapenos, chopped tomatoes, sliced green onions, cubed avocado, or a dollop of sour cream.
- Roll up the tortillas burrito-style or fold them over. Serve immediately and enjoy your hearty Slow-Cooker Breakfast Burritos!