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Slow Cooker Breakfast Burritos

Name: Slow Cooker Breakfast Burritos
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 6
Cuisine: Mex/Southwest
Ingredients: 1 Pound Laura's Lean Ground Beef; 1 Pound Spicy sausage; 10 Ounces Frozen hash browns; 2 1/2 Cups Shredded cheddar cheese; 1 Cup Milk; 1/2 Cup Chopped onions; 1/2 Cup Chopped peppers; 12 Eggs; Salt to taste

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Ingredients

1 lb Laura's Lean Ground Beef
1 lb Spicy sausage
10 ozs Frozen hash browns
2 1/2 cups Shredded cheddar cheese
1 cup Milk
1/2 cup Chopped onions
1/2 cup Chopped peppers
12 Eggs
Salt to taste

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 15 Minutes
Cook Time: 3 Hours
Total Time: 195 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Coat inside of slow cooker with cooking spray.

2. Spread hash browns in the bottom.

3. Brown sausage and beef in a frying pan over medium heat. Add onions and peppers and saute for a few minutes. Add cooked breakfast sausage, peppers and cheese, stir to mix.

4. In a separate bowl Whisk eggs with milk and salt + pepper to taste. Pour egg mixture over the top of everything.

5. Cook on high for 3 hours or on low for 6-8 hours.

6. Serve with warm tortillas, sour cream, fresh pico de gallo, avocado and salsa.

Recipe credit: Amanda Nighbert RD