Slow Cooker Breakfast Burrito Filling
This slow cooker breakfast burrito filling is made with eggs, sausage, salsa, and cheese. The eggs cook gently in the crock pot to create a soft, scoopable filling that works well for breakfast burritos, breakfast tacos, or make-ahead breakfast meals.
Servings: 12 burritos
Calories: 415kcal
Equipment
- 6 Quart Slow Cooker
Ingredients
- 1 pound ground breakfast sausage cooked and drained
- 1 cup salsa
- 1 green bell pepper chopped
- 8 large eggs
- 1/2 cup milk
- Salt and pepper to taste
- 1 1/2 cups shredded Colby Jack cheese
- Corn or flour tortillas for serving
- Sour cream and chopped fresh cilantro optional
Instructions
- Add the cooked and drained sausage to the bottom of a 6 quart slow cooker and spread it out evenly. Top the sausage with the salsa and chopped green pepper.
- In a separate bowl, whisk together the eggs and milk until fully combined. Season with salt and pepper. Pour the egg mixture evenly over the sausage mixture in the slow cooker. Sprinkle the shredded cheese over the top.
- Cover and cook on low for 2 to 4 hours, checking early. The eggs are done when they are fully set and a knife inserted in the center comes out clean. On average, it takes about 3 hours in my crockpot. Slow cookers vary and some cook unevenly. Start checking at the 2 hour mark to avoid overcooking or too much browning.
- Scoop the egg filling into small tortillas and serve with sour cream and cilantro if desired. Makes about 6 burritos or 10–12 tacos.
Nutrition
Serving: 0.5cup | Calories: 415kcal