Brunch Burritos

Total Time

Prep: 30 min. Cook: 4 hours


10 servings

Updated: Jun. 15, 2022
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


  • 1 pound bulk pork sausage, cooked and drained
  • 1/2 pound 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 chiles
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 10 flour tortillas (10 inches), warmed
  • Optional toppings: Jalapeno peppers, salsa and hot pepper sauce


  1. In a large bowl, combine the first 9 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.

Nutrition 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.