SLOW-COOKER BREAKFAST BURRITOS RECIPE
Prep these tasty, hearty burritos the night before for a quick breakfast in the morning, or let them cook on a weekend afternoon while you are away for an easy supper. Enjoy!
Prep Time : 25 mins
Cook Time : 3-3/4 hours + standing
Servings : 12
INGREDIENTS
· 1 package (12 ounces) uncooked breakfast sausage links
· 1 package (28 ounces) frozen O'Brien potatoes, thawed
· 2 cups shredded sharp cheddar cheese
· 12 large eggs, room temperature
· 1/2 cup 2% milk
· 1/4 teaspoon seasoned salt
· 1/8 teaspoon pepper
· 12 flour tortillas (6 inches)
· Optional toppings: Salsa, sliced jalapenos, chopped tomatoes, sliced green onions, cubed avocado
INSTRUCTIONS
1. Remove sausage from casings. In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain.
2. In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top.
3. Cook, covered, on low 3-3/4 - 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.
NUTRITION
1 burrito: 382 calories, 21g fat (9g saturated fat), 221mg cholesterol, 711mg sodium, 29g carbohydrate (2g sugars, 3g fiber), 18g protein.
Recipe from tasteofhome.com
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