SLOW-COOKER BREAKFAST BURRITOS RECIPE
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
INGREDIENTS
·
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
INSTRUCTIONS
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.
NUTRITION
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
Delicious Food Recipes
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