Brunch Burritos Recipe
Brunch Burritos Recipe photo by Taste of Home
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Brunch Burritos Recipe

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I like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.—Beth Osburn, Levelland, Texas
TOTAL TIME: Prep: 30 min. Cook: 4 hours
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Cook: 4 hours
MAKES: 10 servings


  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll, cooked and drained
  • 1/2 pound Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 18 large eggs, lightly beaten
  • 2 cups frozen shredded hash brown potatoes, thawed
  • 1 large onion, chopped
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 10 flour tortillas (10 inches), warmed
  • Optional toppings: jalapeno peppers, salsa or hot pepper sauce

Nutritional Facts

1 burrito (calculated without optional toppings): 683 calories, 38g fat (15g saturated fat), 449mg cholesterol, 1650mg sodium, 41g carbohydrate (3g sugars, 7g fiber), 35g protein.


  1. In a large bowl, combine the first nine ingredients. Pour half of the egg mixture into a 4- or 5-qt. slow cooker coated with cooking spray. Top with half of the cheese. Repeat layers.
  2. Cook, covered, on low 4-5 hours or until center is set and a thermometer reads 160°.
  3. Spoon 3/4 cup egg mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Add toppings of your choice. Yield: 10 servings.
Originally published as Brunch Burritos in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p52

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shadowfax44 User ID: 8154151 241869
Reviewed Jan. 16, 2016

"I haven't tried this but it sounds great! I have a question though. Can these be frozen after they are assembled? There are just two of us and that would be a handy "instant" breakfast."

randcbruns User ID: 828588 231731
Reviewed Aug. 25, 2015

"This is a great recipe for those busy weekends we all have. This has been a hit with my family and I'll keep using it for years to come!"

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