These slow cooker breakfast burritos combine cheese, eggs, sausage, and hash browns for a super easy make-ahead breakfast that's guaranteed to satisfy!
In a large skillet, brown the sausage, crumbling as it cooks. Drain well.
1 pound bulk sausage
Spray the inside of a slow cooker with nonstick cooking spray. In the bottom of the slow cooker, place the hash browns. Top with the sausage and cheese.
32 ounces frozen hash browns with peppers and onions, thawed, 2 cups shredded cheddar cheese
Whisk together the eggs, milk, seasoning salt, and black pepper (if desired) until well blended. Pour over the casserole in the slow cooker.
12 eggs, ½ cup milk, ½ teaspoon seasoning salt, black pepper
Cover and cook on low for 6 to 8 hours or high for 2 to 3 hours. Check the contents for doneness by inserting a knife in the middle. If the knife returns with liquid egg, cover and continue cooking until the eggs are completely set.
Spoon the egg casserole onto the flour tortillas, dividing it evenly into 8 portions.
8 burrito-size flour tortillas
Fold the sides of each tortilla and then roll it up. Serve immediately or freeze/
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Notes
These can be made ahead of time and frozen. After rolling each tortilla, wrap them individually in parchment paper. Place the burritos in a gallon-size freezer bag and freeze.
To reheat, thaw the burritos in the refrigerator overnight. Reheat in the oven at 350 degrees F until warmed through, about 20 minutes. Burritos can also be placed in the air fryer or microwave.
Add a dash of hot sauce right before you roll up the tortillas to add some zing to your breakfast.
Experiment with different meats, cheeses, or seasonings for flavorful variations. Some examples: You can use cooked bacon or ham for your meats, mozzarella or gruyere for your cheese, or garlic powder or paprika as seasonings. There are so many variations!