Brunch Burritos Recipe

4.5 2 2
Brunch Burritos Recipe
Brunch Burritos Recipe photo by Taste of Home
Publisher Photo

Brunch Burritos Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 4 hours

Ingredients

  • 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

Directions

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.
Cook, covered, on low 4-5 hours or until center is set and a thermometer reads 160°.
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

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 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBrunch Burritos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

MY REVIEW
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!"

Loading Image