Description
Crockpot Breakfast Tacos are the ultimate morning meal that combine the convenience of slow cooking with the irresistible flavors of breakfast tacos. This simple recipe allows you to wake up to a hearty, customizable breakfast that’s sure to satisfy even the heartiest of appetites.
Ingredients
- 1 pound breakfast sausage
- 8 large eggs
- 1/2 cup milk
- 1 cup diced tomatoes
- 1 cup diced bell peppers
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Tortillas for serving
- Optional toppings: avocado, salsa, cilantro
Instructions
1. In a bowl, whisk together the eggs, milk, salt, and pepper.
2. In your Crockpot, layer the cooked 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.
5. Serve the Crockpot Breakfast Tacos in warm tortillas, garnishing with your choice of toppings.
Notes
Crockpot Breakfast Tacos can be safely stored in the refrigerator for up to 3 to 4 days.
You can prepare the ingredients the night before to save time in the morning.
The best way to reheat leftover Crockpot Breakfast Tacos is in the microwave or on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 300mg