Simple cooker breakfast burritos


INGREDIENTS

1 package (12 ounces) uncooked breakfast sausage links
1 package (28 ounces) frozen O'Brien potatoes, thawed
2 cups shredded sharp cheddar cheese
12 large eggs, room temperature
1/2 cup 2% milk
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
12 flour tortillas (6 inches)
Optional toppings: Salsa, sliced jalapenos, chopped tomatoes, sliced green onions, cubed avocado

Slow-Cooker Breakfast Burritos


METHODS
1. Remove sausage from casings. In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain.
2. In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, add salt and pepper until blended; pour over top.
3. Cook, covered, on low 3-3/4 - 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.


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