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Throw a few ingredients in the crock and wake up to hot and ready Slow Cooker Breakfast Burritos! Or cook on high and have breakfast for dinner.
I got this recipe for Slow Cooker Breakfast Burritos from a friend of mine who served them for breakfast to a bunch of teen girls at a slumber party. Because it’s all done in the Crockpot, it’s so convenient for busy mornings. But it’s also great for serving breakfast for dinner.
When I realized it was my week to make a snack for our Sunday School class, I figured this recipe for breakfast burritos would be perfect!
What you need to make Slow Cooker Breakfast Burritos
- breakfast sausage
- O’Brien style hash browns (cube potatoes with peppers)
- Velveeta cheese
I know you might be thinking yuck-processed cheese, but for this recipe, it’s just best. Just like Slow Cooker Macaroni and Cheese, you need the smooth and creamy cheese that stands up to long cooking time.
I also have a recipe for Homemade “Velveeta” Cheese that uses real cheese if you’re really looking to avoid processed food. I have not tested this recipe using that cheese, however.
Start with uncooked bacon in the bottom of the pot. Yes, it’s uncooked. That’s why this is one of my favorite recipes. There’s no bacon grease all over my kitchen.
Use a good bacon that has a lot of meat so you don’t end up with a huge puddle of grease at the bottom. Trim off or leave out any excessive strips of fat.
The next step is to add the cooked sausage. You can used already cooked breakfast sausage, or cook your own on the stove before draining and adding to the pot.
Add the frozen cubed potatoes and peppers. Some brands will have both green and red peppers, some have only one color. If you don’t like peppers, you can also get just plain cubed potatoes.
Add the jalapenos and cubes of Velveeta to the pot. Keep the layers clean-don’t be tempted to stir!
Finally, pour the beaten eggs over the top of the layers inside the slow cooker.
Cook on low if it’s going to be a while (like overnight, although it shouldn’t be longer than 8 hours) or kick it up to high if you need it done sooner. Stir gently to mix and then add to tortillas with sour cream and salsa.
Breakfast really doesn’t get any easier than Slow Cooker Breakfast Burritos. Add a little cilantro for a kick of freshness and wrap it up! These are perfect for grabbing and running out the door!
Slow Cooker Breakfast Burritos
- 6-8 slices bacon uncooked, cut into pieces
- 1 pound breakfast sausage cooked
- 28 oz (1 bag) frozen O’Brien style potatoes and peppers cubed potatoes
- 2 jalapenos chopped
- 16 oz Velveeta cheese cut into cubes
- 12 large eggs beaten
- 16 flour tortillas
- sour cream, salsa and cilantro optional toppings
- Spray the inner pot with cooking spray and layer ingredients as listed.
- Cook 6-8 hours on low or 3-4 hours on high.
- Serve on tortillas with sour cream, salsa and cilantro as optional toppings.
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Sue G. says
Haven’t tried these yet, but I’m thinking these would be great all week long. There are only two of us, but I bet you could refrigerate leftovers, and easily reheat in the microwave later in the week. I can also see using leftover ham, cubed up small, in place of bacon and/or sausage.
Nicole Burkholder says
You can even freeze the whole burritos and use them as to go breakfasts all week long! My kids love them. I like the idea of using leftover ham, too!
I hadn’t thought about trying this. There are many mornings lately that this would of come in handy. I’ll have try this very soon.