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51

Slow-Cooker Mini Breakfast Burrito Bowls

Prep 25 min
Total 5 hr 0 min
Servings 12

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. MORE + LESS -

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

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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

Want more fresh toppings? Try chopped fresh cilantro, sliced green onions or sliced jalapeños.
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.
Rotating the ceramic insert halfway through cooking will result in evenly cooked eggs.