Slow Cooker Breakfast Burrito Filling

This slow cooker breakfast burrito filling is designed specifically for making breakfast burritos and breakfast tacos using eggs cooked in a crock pot. The eggs are combined with breakfast sausage, salsa, and cheese to create a soft, scoopable filling that works well in tortillas without drying out or turning rubbery.

If you are looking for how to make eggs in the slow cooker for breakfast burritos or tacos, this method keeps things simple and hands off, with one important caveat about cook time and heat.

• One thing I want to say upfront. Slow cookers do not all cook evenly. Mine definitely does not. One side browned while the other side cooked normally. I tossed the browned portion and only ate what looked right. If your slow cooker runs hot or cooks unevenly, this is not something to walk away from for hours without checking.

Important Slow Cooker Note

Some recipes claim slow cooker eggs take 4 to 6 hours on low. That was not true for me. Mine was fully cooked in about 3 hours and already starting to brown on one side.

Eggs can overcook, dry out, or scorch if left too long. Start checking at the 2 hour mark. If a knife inserted in the center comes out clean and the eggs are set, the filling is done. Do not keep cooking it just because a recipe gives a longer time range.

Ingredients

• 1 pound ground breakfast sausage, cooked and drained
• 1 cup salsa
• 1 green bell pepper, chopped
• 8 large eggs
• 1 half cup milk
• Salt and pepper to taste
• 1 and one half cups shredded Colby Jack cheese
• Corn or flour tortillas for serving
• Sour cream and chopped fresh cilantro, optional

How to Make Slow Cooker Eggs for Breakfast Burritos

Add the cooked sausage to the bottom of a 6 quart slow cooker and spread it out evenly.

Top with the salsa and chopped green pepper.

In a separate bowl, whisk together the eggs and milk until fully combined. Season with salt and pepper.

Pour the egg mixture over the sausage mixture, then sprinkle the cheese evenly over the top.

Cover and cook on low for 2 to 4 hours, checking early. The eggs are done when the whites are fully set and a knife inserted in the center comes out clean.

Scoop the egg mixture into tortillas and serve with sour cream and cilantro if you want.

Ingredient Notes and Swaps

This recipe uses green bell pepper, but I am not always a fan of cooked green peppers. Next time, I would swap them out completely.

Good substitutes that work well in this slow cooker egg filling:

• Drained corn
• Drained and rinsed black beans *you have to rinse to avoid the juice from turning your eggs black*

If you prefer more heat, use a hot salsa or add hot sauce after cooking.

I wrapped the filling in corn tortillas at first. Later, when reheating leftovers, I used larger flour tortillas and wrapped them like burritos. Both worked, but flour tortillas were easier to handle once everything was hot and soft.

Serving and Storage Tips

This slow cooker egg filling works well as:

• Breakfast burritos
• Breakfast tacos
• A protein-heavy breakfast bowl

If you need to feed a group, this recipe fits right in with other easy breakfast ideas for a crowd, since the eggs can be cooked ahead and served warm with tortillas.

The filling can also be used in baked breakfast enchiladas if you want to assemble everything ahead of time and finish it in the oven instead of serving it as burritos or tacos.

For a heartier breakfast option, pair this with something like tater tot breakfast casserole to round out the meal.

If you want something sweet to balance a savory breakfast spread, this banana French toast bake is an overnight casserole that lands right between banana bread and French toast.

Leftovers reheat well in the microwave. When reheating burritos, flour tortillas tend to hold together better than corn tortillas once warmed.