Sausage and Pepper Breakfast Burritos Recipe
Sausage and Pepper Breakfast Burritos
All you have to do is spoon the hearty filling into a flour tortilla, add your favorite toppings and get rolling.
Serves: 10Prep: 20 minutesCook: 8 hours 10 minutesTotal: 8 hours 30 minutesDifficulty: Easy
Serves: 10
Ingredients
- 1 pound ground breakfast sausage
- 1 cup onion, diced
- 1 cup green pepper, diced
- 12 eggs
- 1 1⁄2 cups shredded Mexican-style blend cheese, divided
- 1 can (10 oz.) diced tomatoes with green chiles, drained
- 3⁄4 tsp. salt, divided
- 1⁄2 tsp. black pepper, divided
- 1 package (20 oz.) refrigerated diced potatoes
- Flour tortillas
- Avocado, for topping
- salsa, for topping
- sour cream, for topping
- jalapeños, for topping
- cilantro. for topping
- hot sauce, for topping
Directions
- Coat interior of slow cooker with nonstick cooking spray.
- In large sauté pan, cook sausage over medium heat, breaking up with wooden spoon, until starting to brown, about 5 minutes. Drain fat from pan. Add onion and green pepper to pan and cook with sausage about 5 minutes more, or until sausage reaches a safe internal temperature of 160°F. Transfer sausage and pepper mixture to plate and let cool, about 10 minutes.
- Meanwhile, in large bowl, whisk eggs with 1 cup cheese, diced tomatoes, ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.
- In medium bowl, toss potatoes with remaining ½ teaspoon salt and ¼ teaspoon pepper.
- Arrange diced potatoes in even layer in slow cooker. Layer sausage and pepper mixture over potatoes. Pour egg mixture over sausage and pepper mixture. Sprinkle with remaining ½ cup cheese.
- Cook on low for 8 hours. Serve warm with tortillas and desired toppings. Refrigerate any leftovers.
Serves: 10
Ingredients
- 1 pound ground breakfast sausage
- 1 cup onion, diced
- 1 cup green pepper, diced
- 12 eggs
- 1 1⁄2 cups shredded Mexican-style blend cheese, divided
- 1 can (10 oz.) diced tomatoes with green chiles, drained
- 3⁄4 tsp. salt, divided
- 1⁄2 tsp. black pepper, divided
- 1 package (20 oz.) refrigerated diced potatoes
- Flour tortillas
- Avocado, for topping
- salsa, for topping
- sour cream, for topping
- jalapeños, for topping
- cilantro. for topping
- hot sauce, for topping
Directions
- Coat interior of slow cooker with nonstick cooking spray.
- In large sauté pan, cook sausage over medium heat, breaking up with wooden spoon, until starting to brown, about 5 minutes. Drain fat from pan. Add onion and green pepper to pan and cook with sausage about 5 minutes more, or until sausage reaches a safe internal temperature of 160°F. Transfer sausage and pepper mixture to plate and let cool, about 10 minutes.
- Meanwhile, in large bowl, whisk eggs with 1 cup cheese, diced tomatoes, ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.
- In medium bowl, toss potatoes with remaining ½ teaspoon salt and ¼ teaspoon pepper.
- Arrange diced potatoes in even layer in slow cooker. Layer sausage and pepper mixture over potatoes. Pour egg mixture over sausage and pepper mixture. Sprinkle with remaining ½ cup cheese.
- Cook on low for 8 hours. Serve warm with tortillas and desired toppings. Refrigerate any leftovers.