If there is one thing I know about busy mornings, it’s that breakfast needs to be easy, filling, and preferably something my family can grab without asking me, “Mom, what’s for breakfast?” while I’m trying to do seventeen other things. 😂
Enter these Slowcooker Breakfast Burritos.
These have quickly become one of my favorite meal-prep breakfast recipes because the crockpot does most of the work. We’re talking crispy hash browns, savory breakfast sausage, fluffy eggs, Rotel, and ranch seasoning all cooked together before being wrapped into tortillas and tucked into the freezer.
Make them once, and you can end up with 20–25 freezer breakfast burritos ready for those mornings when everybody is running in different directions.
That is my kind of meal prep!
Ingredients for Slowcooker Breakfast Burritos
How to make Slowcooker Breakfast Burritos: ingredients you need!
ou’ll need:
1 (30–32 oz) bag frozen shredded hash browns
1 lb breakfast sausage
18 large eggs
1 (10 oz) can Rotel, undrained
1 (1 oz) packet dry ranch seasoning
20–25 medium flour tortillas OR 12–15 large burrito-size tortillas
Aluminum foil
1 gallon freezer bag
Simple ingredients, BIG breakfast payoff.
Slowcooker Breakfast Burritos Video Tutorial
For those of you who would love a visual step-by-step tutorial here is one for you!
How to Make Slowcooker Breakfast Burritos
How to Make Slowcooker Breakfast Burritos: a step-by-step guide
Start by pouring the frozen hash browns into the bottom of your slow cooker.
Next, brown the breakfast sausage in a skillet over medium heat. Once it’s completely cooked, drain off any excess grease and spread the sausage over the hash browns.
In a large mixing bowl, whisk together the 18 eggs, the entire can of Rotel—including the juice—and the ranch seasoning packet.
Pour the egg mixture evenly over the sausage and hash browns.
Cover your crockpot and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the eggs are completely cooked.
Once everything is done, stir it together.
And just like that, the filling for your Crockpot Breakfast Burritos is ready!
Slowcooker Breakfast Burritos: SIDE IDEA
These Crockpot Breakfast Burritos are especially helpful before school starts.
Spend a little time prepping them on Sunday, and suddenly breakfast is one less decision you have to make during the week.
Kids can grab one.
Teenagers can heat their own.
Mom gets to drink her coffee while it’s still hot.
Okay…that last one might be asking too much.
But we can dream.
Crazy Busy Mama Tip
Before freezing your Crockpot Breakfast Burritos, let the filling cool before rolling them. Wrapping steaming-hot filling can create extra moisture and leave you with soggy tortillas when reheated. I also recommend writing the reheating instructions directly on the freezer bag so anyone in the family can grab one and make breakfast themselves.
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Mama, If you give this recipe a try and love it, I’d be thrilled if you could leave a comment and a 5-star rating below! Your feedback not only makes my day but also helps me understand what kinds of recipes you'd like to see more of.
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