Description
Crockpot Breakfast Tacos are a game-changing way to start your day with a hearty, flavorful meal. By letting your slow cooker do the work, you can enjoy a delicious, hands-off breakfast that’s perfect for feeding a crowd or treating yourself on a leisurely weekend.
Ingredients
- 1 pound breakfast sausage
- 6 large eggs
- 1/2 cup milk
- 1 cup diced tomatoes
- 1 cup diced bell peppers
- 1 cup shredded cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 tortillas
Instructions
1. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
2. In your Crockpot, layer the cooked and crumbled breakfast sausage, diced tomatoes, and bell peppers.
3. Pour the egg mixture over the top and sprinkle with the shredded cheese.
4. Cover and cook on low for 4-6 hours, or until the eggs are set and the filling is hot and bubbly.
5. Serve the breakfast taco filling in warm tortillas, allowing everyone to customize their tacos with their favorite toppings.
Notes
Leftover filling can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, scoop the desired amount into a skillet or microwave-safe bowl and warm until heated through.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg