Slow Cooker Breakfast Burritos recipe:
Ingredients
1. Scrambled Eggs: 6 eggs
2. Sausage: 1 pound breakfast sausage (e.g., chorizo or classic)
3. Canned Goods: 1 can (14.5 oz) diced tomatoes with green chilies
4. Tortillas: 6-8 flour tortillas
5. Cheese: 1 cup shredded cheddar cheese
6. Add-ins: 1/2 cup diced bell peppers, 1/2 cup diced onion, 2 cloves garlic, minced
7. Spices: Salt, pepper, and optional cumin or paprika
8. Optional Fillings: Cooked bacon, diced ham, black beans, diced mushrooms, sour cream, salsa
Instructions
1. Brown sausage: Cook sausage in a skillet over medium-high heat, breaking into small pieces.
2. Add to slow cooker: Transfer cooked sausage to the slow cooker.
3. Add remaining ingredients: Add diced tomatoes, bell peppers, onion, garlic, eggs, salt, pepper, and spices.
4. Cook on low: Cook on low for 6-8 hours or high for 3-4 hours.
5. Warm tortillas: Wrap tortillas in a damp paper towel; microwave for 20-30 seconds.
6. Assemble burritos: Spoon cooked mixture onto tortillas, followed by cheese and desired fillings.
7. Roll and serve: Roll burritos tightly and serve hot.
