Prep these tasty, hearty burritos the night before for a quick breakfast in the morning or let them cook while you are away on a weekend afternoon for an easy supper. —Anna Miller, Churdan, Iowa
Ingredients
- 1 pound bulk pork sausage
- 1 package (28 ounces) frozen O'Brien potatoes, thawed
- 2 cups shredded sharp cheddar cheese
- 12 large eggs
- 1/2 cup 2% milk
- 1/4 teaspoon seasoned salt
- 1/8 teaspoon pepper
- 12 flour tortillas (8 inches), warmed
- Optional toppings: Salsa, sliced jalapenos, chopped tomatoes, sliced green onions and cubed avocado
Directions
- In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain.
- 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.
- 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.
