Crock Pot Sausage Breakfast Burritos

crockpot breakfast burritos
Leah Maroney
Prep: 25 mins
Cook: 8 hrs
Total: 8 hrs 25 mins
Servings: 10 servings
Yield: 10 burritos
Nutrition Facts (per serving)
905 Calories
53g Fat
70g Carbs
39g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 905
% Daily Value*
Total Fat 53g 68%
Saturated Fat 15g 77%
Cholesterol 349mg 116%
Sodium 1809mg 79%
Total Carbohydrate 70g 25%
Dietary Fiber 8g 30%
Total Sugars 3g
Protein 39g
Vitamin C 17mg 87%
Calcium 180mg 14%
Iron 6mg 35%
Potassium 1000mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crock pot Breakfast Burritos could not be any easier. Just dump all of the ingredients in the crock pot or slow cooker, turn it on low overnight, wake up, assemble on warm tortillas, and dig in! It is a perfect recipe to serve to a crowd, especially overnight guests. If you don't need to serve a crowd. you can make and assemble these burritos yourself, wrap them up, and freeze them. Heat them up individually when you need them for a quick and easy breakfast on the go! 

You can mix up the ingredients if you wish. Try making the burritos with bacon or ham instead of sausage. This recipe includes onions and green bell peppers, but other veggies like spinach can also be added. Use different kinds of cheeses or whatever you have on hand. You can control the spiciness as well by omitting the hot sauce or adding more.

Use any kind of salsa you wish. Try a chipotle salsa or a green tomatillo salsa. You can even make a homemade restaurant-style salsa.


  • 2 pounds uncooked breakfast sausage

  • 1 (30-ounce) package frozen hash browns

  • 14 large eggs, beaten

  • 1 teaspoon freshly ground black pepper

  • 1 tablespoon seasoned salt

  • 2 tablespoons hot sauce

  • 1 medium onion, diced

  • 1 pepper green pepper, diced

  • 1 cup shredded Mexican blend cheese, plus more for serving

  • 2 avocados, sliced

  • Salsa, sour cream, optional, for serving

  • 8 to 10 burrito-size flour tortillas

Steps to Make It

  1. Brown the breakfast sausage in a large pan. Be careful not to overcook as it will be cooked in the crock pot as well. Drain the excess oil and set aside. 

  2. Grease the crock pot with a non-stick spray. Place the frozen hash browns in the bottom of the crock pot. 

  3. Sprinkle the onions and green pepper over the top of the potatoes. 

  4. Beat the eggs together with the cheese, hot sauce, pepper, and season salt. Pour the eggs over the onions and potatoes. Then top with the cooked breakfast sausage. 

  5. Cook on low, overnight. The low setting cooks for eight hours; be careful not to let it cook much longer than eight hours. 

  6. Open the crock pot and stir the ingredients together so that they are completely combined. 

  7. Warm the tortillas, place the sliced avocado, shredded cheese, sour cream, and salsa into bowls. Allow guests to assemble their burritos on their own. 

  8. If you are making them to freeze, place a 1/2 cup of filling into the center of each tortilla and top with any combination of toppings that you wish. (Note: Avocado does not freeze as well, so be mindful of that.) Roll and fold the burrito, wrap with plastic wrap, and then wrap with aluminum foil. Place in the freezer. When ready to reheat, remove the foil and microwave for 2 to 3 minutes. The burritos will keep frozen for 6 to 8 months.