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Slow-Cooker Mini Breakfast Burrito Bowls Recipe
Ingredients
Burritos :
- 1 lb bulk pork sausage
- 12 eggs
- 1 cup 2% milk
- 1/2 teaspoon salt
- 1 package (1 oz) Old El Paso™ chicken taco seasoning mix
- 1 bag (16 oz) Cascadian Farm™ frozen organic country style potatoes, thawed
- 1 cup diced poblano chiles (about 1 medium)
- 1 medium jalapeño chile, seeded and finely chopped
- 1 1/4 cups shredded Mexican cheese blend (5 oz)
- 2 packages Old El Paso™ mini flour tortilla taco boats™ (12 boats each)
Toppings :
- 1 jar (16 oz) Muir Glen™ organic medium salsa
- 1 cup sour cream
- 3/4 cup shredded Mexican cheese blend (3 oz)
| PREP TIME 25m |
COOK TIME 4h35m |
TOTAL TIME 5h |
YIELD 12 servings |
|---|
Instructions
- Spray 4-quart slow cooker with cooking spray.
- In 10-inch skillet, cook sausage over medium-high heat 6 to 8 minutes, stirring to break up large pieces, until no longer pink.
- Drain, and reserve.
- In large bowl, beat eggs, milk, salt and taco seasoning mix with whisk.
- In slow cooker, mix potatoes, sausage, chiles, 1 1/4 cups cheese and the egg mixture; stir to combine.
- Cover; cook on Low heat setting 2 hours; carefully remove slow cooker's ceramic insert, and rotate insert 180 degrees.
- Cook 2 to 2 1/2 hours longer or until temperature reaches 160°F in center and egg mixture is set. Let stand uncovered 10 minutes.
- Meanwhile, heat boats as directed on package.
- Spoon egg mixture into warm boats; top with Toppings.
A recipe from Tablespoon
2020-08-19
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