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Slow-Cooker Mini Breakfast Burrito Bowls

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Slow-Cooker Mini Breakfast Burrito Bowls
  • Prep 25 min
  • Total 5 hr 0 min
  • Servings 12
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Breakfast burritos are always a good idea, especially when they’re made in a slow cooker. Easy, cheesy and served with a kick, these burrito bowls are the low-key brunch you’ve been searching for.
by: Tablespoon Kitchens
Updated Nov 9, 2016

Ingredients

Burritos

  • 1 lb bulk pork sausage
  • 12 eggs
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1 package (1 oz) Old El Paso™ chicken taco seasoning mix
  • 1 bag (16 oz) Cascadian Farm™ frozen organic country style potatoes, thawed
  • 1 cup diced poblano chiles (about 1 medium)
  • 1 medium jalapeño chile, seeded and finely chopped
  • 1 1/4 cups shredded Mexican cheese blend (5 oz)
  • 2 packages Old El Paso™ mini flour tortilla taco boats™ (12 boats each)

Toppings

  • 1 jar (16 oz) Muir Glen™ organic medium salsa
  • 1 cup sour cream
  • 3/4 cup shredded Mexican cheese blend (3 oz)

Steps

  • 1
    Spray 4-quart slow cooker with cooking spray.
  • 2
    In 10-inch skillet, cook sausage over medium-high heat 6 to 8 minutes, stirring to break up large pieces, until no longer pink. Drain, and reserve.
  • 3
    In large bowl, beat eggs, milk, salt and taco seasoning mix with whisk. In slow cooker, mix potatoes, sausage, chiles, 1 1/4 cups cheese and the egg mixture; stir to combine. Cover; cook on Low heat setting 2 hours; carefully remove slow cooker's ceramic insert, and rotate insert 180 degrees. Cook 2 to 2 1/2 hours longer or until temperature reaches 160°F in center and egg mixture is set. Let stand uncovered 10 minutes.
  • 4
    Meanwhile, heat boats as directed on package. Spoon egg mixture into warm boats; top with Toppings.

Expert Tips

  • tip 1
    Want more fresh toppings? Try chopped fresh cilantro, sliced green onions or sliced jalapeños.
  • tip 2
    You can use Old El Paso™ traditional 8-inch burrito wraps instead of mini tortilla boats. The recipe will make about 8 large breakfast burritos.
  • tip 3
    Rotating the ceramic insert halfway through cooking will result in evenly cooked eggs.

Nutrition Information

370 Calories, 23g Total Fat, 17g Protein, 24g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
10g
51%
Trans Fat
0g
Cholesterol
230mg
77%
Sodium
810mg
34%
Potassium
360mg
10%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
5g
Protein
17g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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