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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


·         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


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.


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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