The Ultimate Morning Solution: Slow Cooker Breakfast Burrito Bowls
Waking up to a hot, savory breakfast is easy with these Slow Cooker Breakfast Burrito Bowls. Packed with sausage, Yukon Gold potatoes, and pinto beans, it’s the ultimate hands-off morning meal.
- Prep Time: 30 mins
- Cook Time: 8 hours
- Total Time: 8 hours 30 mins
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
8 ounces uncooked breakfast sausage, casings removed
2 large Yukon Gold potatoes, small dice
1 cup cooked pinto beans
1 cup tomato salsa
1 (4-ounce) can fire-roasted green chiles, drained
1 medium shallot, finely chopped
1 clove garlic, minced
1/2 teaspoon kosher salt
6 to 8 large eggs
Optional: Tortilla chips, avocado, cilantro
Instructions
1. Heat a skillet over medium heat. Brown the sausage for 5 to 7 minutes, breaking it into small crumbles. Let it cool slightly.
2. Transfer the browned sausage into a 4-quart slow cooker.
3. Add the diced potatoes, pinto beans, salsa, chiles, shallot, garlic, and salt to the pot. Stir well to combine.
4. Cover and cook on the LOW setting for 6 to 8 hours (up to 10 hours if needed) until potatoes are tender.
5. When ready to serve, scramble or fry the eggs in a separate nonstick pan.
6. Layer the slow cooker mixture into bowls (over tortilla chips if desired), top with the eggs, and garnish with avocado or cilantro.
Notes
Use Yukon Gold potatoes for the best creamy texture that holds its shape.
Ensure green chiles are well-drained to prevent the bowl from becoming watery.
Store leftovers in the fridge for up to 4 days; reheat in a skillet for best results.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 215mg