This Crockpot Breakfast Burrito Bowl features tender sausage, fluffy eggs, and zesty salsa in a hearty mix. Perfect for a stress-free morning, it’s an easy, hands-off recipe that delivers a flavorful, customizable breakfast in a bowl.
Why You’ll Love This Recipe
This crockpot breakfast burrito bowl is a hearty, flavorful way to kick off your day with minimal morning effort. The slow cooker blends savory sausage, creamy eggs, and a zesty salsa into a satisfying dish that’s perfect for busy schedules or feeding a crowd. Customizable with your favorite toppings like avocado or cheese, it’s packed with protein and versatile enough to enjoy as a bowl or wrapped in tortillas. Budget-friendly and simple to prep ahead, it’s ideal for meal prep, with leftovers that reheat beautifully, making every breakfast feel like a treat without the hassle.
Recipe Tips and Tricks
- Use Ground Sausage: Loose sausage cooks evenly; remove casings if using links.
- Whisk Eggs Well: Beat eggs thoroughly for a smooth, fluffy texture.
- Layer Ingredients: Place sturdier items like potatoes at the bottom for even cooking.
- Don’t Overmix: Gently combine to avoid a dense texture.
- Add Salsa Late: Stir in salsa during the last hour to preserve its zesty flavor.
- Low Heat Only: Cook on low to keep eggs tender and prevent overcooking.
- Check Moisture: Add a splash of milk if it looks too dry during cooking.
- Rest Before Serving: Let it sit for 10 minutes to set and enhance flavors.
- Top Fresh: Add toppings like cilantro or cheese after cooking for freshness.
- Stir Occasionally: Mix gently every few hours to prevent sticking.
Crockpot Breakfast Burrito Bowl
Hearty crockpot breakfast burrito bowl with sausage, eggs, and salsa, perfect for mornings.
Ingredients
- ½ cup milk
- ½ tsp black pepper
- ½ tsp salt
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 lb ground sausage
- 1 medium green bell pepper, diced
- 1 small onion, chopped
- 1 tbsp olive oil
- 2 medium potatoes, diced
- 8 large eggs
Instructions
- Prep the Potatoes: Dice potatoes into small cubes and set aside for a hearty base.
- Sauté the Sausage: Heat olive oil in a skillet over medium heat. Cook sausage, breaking it up, for 5-7 minutes until browned. Transfer to the slow cooker.
- Add Veggies: Stir in diced bell pepper and chopped onion, spreading evenly over the sausage.
- Layer Potatoes: Add diced potatoes on top, ensuring an even layer for cooking.
- Mix the Eggs: In a bowl, whisk eggs, milk, salt, and black pepper until smooth and fluffy.
- Pour Over Layers: Pour the egg mixture over the ingredients, gently stirring to combine.
- Cook on Low: Cover and cook on low for 6-8 hours, until eggs are set and potatoes are tender.
- Add Salsa: Stir in salsa during the last hour, blending for a zesty finish.
- Top with Cheese: Sprinkle cheddar cheese over the top during the last 30 minutes to melt.
- Serve and Enjoy: Let rest for 10 minutes, then scoop into bowls and add fresh toppings like cilantro!
Notes
- Use loose sausage for even cooking; remove casings from links if needed.
- Add salsa late to preserve its fresh flavor; adjust heat to taste.
- Stir gently to avoid breaking potatoes or eggs.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for dairy-free or vegetarian diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 384Total Fat 28gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 14gCholesterol 236mgSodium 1020mgCarbohydrates 15gFiber 2gSugar 4gProtein 19g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Ground Sausage (1 lb): Breakfast sausage adds savory flavor; pork or turkey works.
- Eggs (8 large): Provide structure and creaminess; use fresh for best results.
- Potatoes (2 medium): Diced into small cubes; Yukon Gold or red potatoes hold shape.
- Salsa (1 cup): Mild or medium, adds zesty kick; homemade or store-bought.
- Milk (½ cup): Whole milk adds richness; 2% works for a lighter option.
- Cheddar Cheese (1 cup, shredded): Sharp cheddar melts well; grate fresh for texture.
- Green Bell Pepper (1 medium): Diced for sweetness and crunch.
- Onion (1 small): Finely chopped for savory depth.
- Salt and Pepper (½ tsp each): Seasons the mixture; adjust to taste.
- Olive Oil (1 tbsp): Used for sautéing, adding a touch of richness.
Variations and Substitutions
- Meat Swap: Use bacon, ham, or chorizo for a different flavor.
- Egg Alternatives: Replace with egg whites or a plant-based egg substitute.
- Potato Options: Substitute with sweet potatoes or hash browns.
- Salsa Variations: Try pico de gallo or green salsa for a twist.
- Milk Swap: Use almond or oat milk for a dairy-free version.
- Cheese Options: Swap cheddar with Monterey Jack or omit for dairy-free.
- Veggie Add-Ins: Add spinach, tomatoes, or jalapeños for variety.
- Spicy Kick: Mix in hot sauce or extra chilies for heat.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of milk.
- Freezer: Freeze in portioned containers for up to 2 months; thaw in fridge before reheating.
- Reheating: Warm in the microwave or on the stovetop, stirring to blend.
Dish Gallery
Please share this Crockpot Breakfast Burrito Bowl with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Crockpot Blueberry Pancake Casserole