Need to feed a crowd? These Slow Cooker Breakfast Burritos are an easy, crowd-pleasing solution. The slow cooker makes a large batch of scrambled egg filling loaded with bacon, sausage, vegetables, and cheese—ideal for filling warm tortillas and serving buffet-style.
Using a slow cooker for egg dishes might seem unusual, but it works great when you follow a few simple steps. This recipe “scrambles” the eggs with sautéed meats and colorful peppers so you can assemble burritos quickly when guests arrive.
Recipe Ingredients
- 18 large eggs (this batch feeds a crowd; see notes to halve)
- 1 cup milk to keep the eggs moist
- Three bell peppers (orange, yellow, red), diced
- 1 small sweet yellow onion, diced
- 1 pound sausage, cooked and drained (or your favorite brand)
- 10 slices bacon, cooked and crumbled
- 2 cups shredded cheddar jack cheese (about an 8-ounce bag)
How to Make Breakfast Burrito Filling in the Crockpot
Step One – In a large mixing bowl, combine the eggs, milk, salt (1 tsp), and black pepper (1/2 tsp). Whisk until blended.
Step Two – Spray a 6-quart (or larger) slow cooker generously with nonstick spray. Pour in the egg mixture.
Step Three – Add the cooked, crumbled sausage and bacon to the crockpot.
Step Four – Stir in the diced bell peppers, onion, and shredded cheese.
Step Five – Cook on HIGH for 3 hours, stirring every 30 minutes to an hour to create a scrambled texture and to ensure even cooking.
Step Six – When the eggs are set and thoroughly cooked, serve immediately.
How to serve breakfast burritos
- Warm flour tortillas by wrapping a stack in foil and placing them in a 350°F oven for about 15 minutes, or brown each tortilla briefly in a dry skillet.
- Serve buffet-style with the slow cooker on a low setting so guests can fill their own tortillas.
- Offer toppings like shredded cheese, avocado, sour cream, salsa, hot sauce, and chopped jalapeños for heat.
- Add fruit or a tray of pastries (muffins or scones) to round out the meal.
Recipe FAQs
No. Cooking eggs overnight in a slow cooker can cause them to overcook, dry out, or develop off flavors. Follow the recommended 3 hours on HIGH and stir periodically.
Yes. If you prefer a meat-and-egg filling, omit the peppers and onion without issue.
Yes. Try a Denver-style version with ham instead of bacon and sausage; a loaded veggie version with no meat and Swiss cheese; or add browned sliced kielbasa for a different flavor profile.
Use smaller flour tortillas to make more burritos—small tortillas require less filling, letting this recipe serve 12–15 people.
Absolutely. This filling works well in skillet-browned corn tortillas; offer hot sauce at the buffet for added flavor.
Yes. Halve the ingredients and cook on HIGH for 2 to 2.5 hours, stirring occasionally.
Yes. Leftover filling freezes well for up to three months. Drain excess moisture before wrapping burritos for freezing. Reheat in the oven or microwave after thawing.
More Breakfast Crockpot Recipes
If you enjoy slow-cooker breakfasts, try sweet options like crockpot French toast casserole, sticky buns, or a cinnamon-roll casserole for holiday mornings. For savory choices, breakfast casseroles and tater-tot casseroles are hearty and crowd-friendly. Lighter vegetable-forward options include crustless broccoli-cheese quiche or a classic crockpot quiche.
Slow Cooker Breakfast Burritos
How to Video
Equipment
- Slow cooker, 6 quart or larger
Ingredients
- 18 large eggs
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb sausage, cooked and crumbled
- 10 slices bacon, cooked and crumbled
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 small sweet yellow onion, diced
- 2 cups shredded cheddar jack cheese
For Serving
- Flour tortillas
- Toppings: extra cheese, sour cream, avocado, salsa, hot sauce, chopped jalapeño
Instructions
- In a large bowl, whisk eggs, milk, salt, and pepper until combined.
- Spray the slow cooker generously with nonstick spray and add the egg mixture, bacon, and sausage.
- Stir in the diced peppers, onion, and cheese.
- Cook on HIGH for 3 hours, stirring every 30 minutes to one hour to create a scrambled texture.
- Warm tortillas (foil in oven or browned in a skillet). Serve buffet-style with toppings.
Sarah’s Notes
Can I cook eggs overnight in a slow cooker?
No — cook this filling for 3 hours on HIGH, stirring periodically. Overnight cooking will overcook and dry the eggs.
Can I leave out the vegetables?
Yes. The recipe works fine without the peppers and onion.
How can I stretch this to feed more people?
Serve on small flour tortillas to increase the number of servings.
Can I make breakfast tacos?
Yes — the filling is delicious in skillet-browned corn tortillas.
Can I halve this recipe?
Yes — halve the ingredients and cook on HIGH for 2 to 2.5 hours.
Variations:
- Denver: Use ham instead of bacon and sausage.
- Loaded veggie: Omit meat and use Swiss cheese.
- Kielbasa: Brown sliced kielbasa and add it for a different flavor.
Nutritional information applies to the slow-cooker filling only and does not include tortillas or toppings.
Nutrition
Nutrition info is auto-generated and should be used as an estimate.