BREAKFAST BURRITO BAKE RECIPE RECIPES

SLOW COOKER BREAKFAST BURRITO BAKE RECIPE | ALLRECIPES

Slow Cooker Breakfast Burrito Bake Recipe | Allrecipes image

Start before you go to bed, and this overnight breakfast burrito bake will be ready when everyone wakes up in the morning! Just set out bowls of shredded cheese, diced avocado, hot sauce, salsa, cilantro, and onion and let your guests customize and roll their own delicious breakfast burritos. Want to stretch this even further and serve it for a fun brunch? Use 6-inch tortillas and serve with mimosas!

Provided by NicoleMcmom

Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes

Total Time 3 hours 40 minutes

Prep Time 20 minutes

Cook Time 3 hours 20 minutes

Yield 12 burritos

Number Of Ingredients 11

Ingredients

2 pounds bulk breakfast sausage
1 medium onion, finely chopped
1 medium bell pepper, finely chopped
cooking spray
1 (16 ounce) package frozen shredded hash browns
2?½ cups shredded Cheddar cheese
12 large eggs
1 cup milk
1 teaspoon kosher salt
½ teaspoon ground black pepper
12 (10 inch) flour tortillas, warmed

Steps:

Heat a large skillet over medium-high heat. Add sausage and cook, breaking it up with the back of a spoon, until lightly browned and crumbly, about 8 minutes. Add onion and bell pepper; cook until onion is softened, about 5 more minutes. Blot any excess oil in the pan with a paper towel. Continue to cook until sausage is cooked completely, 5 to 7 more minutes. Remove from the heat. (This step can be done 1 day ahead.)
Spray a slow cooker with cooking spray. Add sausage mixture, hash browns, and Cheddar cheese.
Whisk eggs, milk, salt, and pepper together in a bowl until well blended. Pour into the slow cooker and stir until evenly combined. Cook on Low 6 to 8 hours or on High for 3 to 4 hours, stirring after the first hour.
Serve mixture inside warmed tortillas with desired toppings.

Nutrition Facts : Calories 746.3 calories, CarbohydrateContent 46.4 g, CholesterolContent 263.8 mg, FatContent 51.4 g, FiberContent 3.1 g, ProteinContent 28.4 g, SaturatedFatContent 20 g, SodiumContent 1347 mg

BAKED BREAKFAST BURRITOS RECIPE: HOW TO MAKE IT

Baked Breakfast Burritos Recipe: How to Make It image

Every week, I try a minimum of three new recipes. This is one I clipped from the paper. When I served it to my five grown children, not a morsel was left! —Carol Towey, Pasadena, California

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

6 to 8 bacon strips
8 fresh mushrooms, sliced
6 green onions, sliced
1/3 cup chopped green pepper
1 garlic clove, minced
8 eggs
1/4 cup sour cream
3/4 cup shredded cheddar cheese, divided
3 tablespoons enchilada sauce
1 tablespoon butter
4 large flour tortillas (10 inches)
Sour cream and additional enchilada sauce, optional

Steps:

In a skillet, cook bacon until crisp; remove to paper towel to drain. Reserve 1 tablespoon of drippings. Saute mushrooms, onions, green pepper and garlic in drippings until tender; set aside and keep warm. , In a bowl, beat eggs and sour cream. Stir in 1/4 cup cheese and enchilada sauce. In a skillet, melt butter; add egg mixture. Cook over low heat, stirring occasionally until eggs are set. Remove from heat. , Crumble the bacon; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up. , Place, seam side down, in an 11x7-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 5 minutes or until cheese melts. Serve with sour cream and enchilada sauce if desired.

Nutrition Facts : Calories 707 calories, FatContent 45g fat (19g saturated fat), CholesterolContent 488mg cholesterol, SodiumContent 965mg sodium, CarbohydrateContent 38g carbohydrate (4g sugars, FiberContent 7g fiber), ProteinContent 28g protein.

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