Best 2 Slow Cooker Breakfast Burritos Recipes

FREEZE-AND-REHEAT BREAKFAST BURRITOS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm.
• Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl.
• Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
• Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first.
• Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
• Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.

SLOW COOKER BREAKFAST BURRITOS

Steps:

• In a large mixing bowl add the eggs, milk, salt, and pepper. Whisk until everything is combined.
• Spray crock pot generoursly with non-stick cooking spray. Add the egg mixture, bacon and sausage to the slow cooker.
• Add the bell peppers and onion and cheese. Stir.
• Cook on HIGH for 3 hours stirring every 30 minutes to one hour to get a scrambled effect.
• Warm the tortillas in the oven (wrapped in foil) or brown each one in a dry skillet on the stove top. Serve burritos buffet style along with toppings.