I wanted something to make for company, or for Sunday morning when everybody is getting up slowly, and this fit the bill. It’s a 21st century version of some older slow cooker recipes. I love my little baby crockpot, which really fits the bill for this recipe. It has been taste tested as usual by my biggest fan and critic, and he approved it wholeheartedly, with a spoonful of Pace Picante of course!
- 1 lb Jimmy Dean or similar COOKED breakfast sausage links (I love that they’re pre-cooked, saves a step!)
- 5 oz frozen hash brown potatoes (or more if you’d like)
- 1 1/2 cups shredded cheddar cheese (or packaged shredded cheese of your choice)
- 1/2 cup milk
- 6 eggs
- 1/2 tsp salt
- Flour tortillas (burrito size is best but you can use taco size if you want a smaller end product)
- Chop pre-cooked breakfast sausage.
- Spray some cooking spray inside a small crockpot.
- Whisk the eggs with the milk and salt.
- Spread the hash browns in the bottom of the baby crockpot.
- Add the chopped breakfast sausage and cheese on top of the hash browns.
- Pour the egg mixture over everything.
- Cook on high for 1 1/2 hours. Stir the mixture and continue to cook for another hour or until the eggs have set. You can stir once more if you’d like before it is done cooking.
- Stir everything one last time, and serve rolled inside a flour tortilla. Tuck those ends in to keep the filling from falling out! Don’t forget the Pace!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: breakfast
- Method: crockpot
- Cuisine: tex mex
Keywords: crockpot, slow cooker, breakfast, breakfast burrito, burrito