Slow-Cooker Breakfast Burritos

Name: Slow-Cooker Breakfast Burritos
Prep time: 25 min
Cook time: 3 h 45 min
Total time: 4 h 10 min
Yield: 12 servings.
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

Prep these tasty, hearty burritos the night before for a quick breakfast in the morning, or let them cook on a weekend afternoon while you are away for an easy supper. —Anna Miller, Churdan, Iowa

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

Directions

Remove sausage from casings. In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain.
In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top.
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.