31+ Delightful Crockpot Breakfast Burritos Recipes You’ll Want to Try

Are you looking for an easy way to start your day with a delicious, hearty breakfast?

Crockpot breakfast burritos are the answer.

These versatile burritos are the perfect combination of flavor, convenience, and nutrition.

Simply toss your ingredients into the crockpot, let it do all the hard work, and enjoy a warm, satisfying breakfast without the hassle.

From savory sausage and eggs to fresh veggie and cheese combinations, there are endless variations to suit every taste.

With the help of your trusty crockpot, you can make a batch of breakfast burritos that will keep you fueled all morning long.

Whether you’re meal prepping for the week or planning a family breakfast, crockpot breakfast burritos are sure to become your go-to recipe.

Easy, customizable, and full of flavor, these burritos are an ideal solution for busy mornings or lazy weekends.

31+ Delightful Crockpot Breakfast Burritos Recipes You’ll Want to Try

Crockpot breakfast burritos are the perfect way to enjoy a delicious and filling breakfast without spending too much time in the kitchen.

The beauty of these recipes lies in their simplicity. With minimal effort, you can have a hot, tasty meal ready to go whenever you need it.

The best part?

You can customize these burritos to your taste, adding your favorite ingredients and flavors. Whether you prefer classic bacon and eggs or a spicy chorizo filling, the possibilities are endless.

Try out a few of these 31+ crockpot breakfast burrito recipes, and you’ll have a breakfast solution that works for you and your family.

Bacon, Egg, and Cheese Crockpot Breakfast Burritos

These bacon, egg, and cheese breakfast burritos are perfect for starting your day off right. With a deliciously smoky bacon base, creamy scrambled eggs, and melted cheese, this dish offers comfort and flavor in every bite. The crockpot makes it easy to prepare ahead of time, so you can enjoy a warm breakfast without much effort in the morning.

Ingredients:

• 10 large eggs
• 1 lb bacon, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 tsp salt
• 1/2 tsp pepper
• 10 flour tortillas
• 1/2 cup diced bell peppers (optional)
• 1/2 cup diced onions (optional)

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and set aside.
2. In a bowl, whisk together the eggs, milk, salt, and pepper.
3. Grease the crockpot with non-stick spray. Pour the egg mixture into the crockpot and cook on low for 2-3 hours or until set, stirring occasionally.
4. Once the eggs are scrambled, stir in the cooked bacon, shredded cheddar cheese, and any optional vegetables like bell peppers and onions.
5. Warm the flour tortillas in a dry skillet or microwave, then spoon the egg mixture onto each tortilla and wrap them into burritos.
6. Serve hot and enjoy!

These bacon, egg, and cheese burritos are a delicious and satisfying meal that can be made the night before and served for breakfast the next day. The crockpot method ensures the eggs stay fluffy, and the cheese perfectly melts into the mixture, creating a comforting and flavorful breakfast that can easily be customized with extra ingredients.

Sausage, Potato, and Egg Crockpot Breakfast Burritos

A hearty and filling breakfast option, these sausage, potato, and egg burritos combine savory sausage, tender potatoes, and scrambled eggs into a satisfying meal. The crockpot ensures everything cooks to perfection, making it easy to prepare and serve for a busy morning.

Ingredients:

• 1 lb breakfast sausage
• 4 medium potatoes, peeled and diced
• 10 large eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup milk
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 10 flour tortillas
• Salsa or hot sauce (optional)

Instructions:

1. Brown the sausage in a skillet over medium heat until fully cooked, then drain any excess fat and set aside.
2. Grease the crockpot and add the diced potatoes. Pour the sausage on top of the potatoes.
3. In a bowl, whisk the eggs with milk, garlic powder, paprika, salt, and pepper, then pour the mixture into the crockpot.
4. Cook on low for 4-5 hours or until the potatoes are tender and the eggs are cooked through.
5. Once the cooking is done, stir in the shredded mozzarella cheese, allowing it to melt into the mixture.
6. Warm the flour tortillas, fill them with the sausage and egg mixture, and roll them up.
7. Serve with salsa or hot sauce if desired.

This recipe makes for a filling, crowd-pleasing breakfast. The combination of sausage, potatoes, and eggs creates a well-rounded meal, and the crockpot ensures everything is cooked evenly and deliciously. These burritos can be enjoyed as a quick, wholesome breakfast or as a make-ahead meal for busy mornings.

Veggie and Spinach Crockpot Breakfast Burritos

For those looking for a healthier, vegetarian option, these veggie and spinach breakfast burritos are packed with nutritious ingredients and bright flavors. The crockpot makes it simple to cook everything together, leaving you with a flavorful filling for your burritos that is perfect for a plant-based breakfast.

Ingredients:

• 10 large eggs
• 2 cups fresh spinach, chopped
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup diced onions
• 1 cup shredded cheddar or feta cheese
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 10 whole wheat tortillas
• Avocado slices (optional)

Instructions:

1. In a bowl, whisk together the eggs, cumin, chili powder, garlic powder, salt, and pepper.
2. Grease the crockpot and layer in the spinach, diced tomatoes, and onions.
3. Pour the egg mixture over the vegetables, stirring gently to combine.
4. Cook on low for 2-3 hours, stirring halfway through to ensure the eggs cook evenly.
5. Once the eggs are set and cooked, sprinkle the cheese over the top and let it melt.
6. Warm the whole wheat tortillas, spoon the egg and vegetable mixture into the center, and roll up.
7. Optional: Add avocado slices for extra creaminess.

These veggie and spinach breakfast burritos are perfect for anyone wanting a light, yet satisfying meal. The combination of eggs, vegetables, and cheese makes for a nutrient-rich breakfast, and the crockpot method ensures a hands-off, easy cooking experience. You can enjoy these as a light breakfast or an on-the-go meal for the whole family.

Chorizo and Black Bean Crockpot Breakfast Burritos

These chorizo and black bean breakfast burritos are an excellent choice for those who love bold, spicy flavors. The chorizo adds a rich, savory kick, while the black beans provide heartiness and fiber. Combined with scrambled eggs and wrapped in a tortilla, these burritos are a satisfying meal that can be made effortlessly in the crockpot.

Ingredients:

• 1 lb chorizo sausage, crumbled
• 1 can (15 oz) black beans, drained and rinsed
• 10 large eggs
• 1 cup shredded Monterey Jack cheese
• 1/2 cup salsa
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp black pepper
• 10 flour tortillas
• Fresh cilantro for garnish (optional)
• Sour cream or avocado (optional)

Instructions:

1. Brown the chorizo in a skillet over medium heat, breaking it apart as it cooks. Drain any excess grease and set aside.
2. In the crockpot, combine the chorizo, black beans, salsa, cumin, chili powder, and black pepper. Stir well to mix the ingredients together.
3. Whisk the eggs in a bowl and pour them into the crockpot, stirring gently to distribute evenly among the mixture.
4. Cook on low for 3-4 hours or until the eggs are scrambled and the flavors have melded together.
5. Once cooked, sprinkle shredded Monterey Jack cheese over the top and let it melt into the mixture.
6. Warm the tortillas and spoon the chorizo and egg mixture onto them. Wrap them up and serve with optional sour cream, avocado, or fresh cilantro.

These chorizo and black bean breakfast burritos are packed with flavor and perfect for anyone looking for a little spice in their morning routine. The slow cooking process ensures the chorizo infuses the eggs and beans with its smoky richness, making each bite irresistible. This recipe is great for meal prepping, so you can make a batch to enjoy throughout the week.

Ham and Cheese Crockpot Breakfast Burritos

Simple, yet satisfying, these ham and cheese breakfast burritos offer a deliciously creamy and savory meal with minimal effort. The combination of ham, eggs, and melted cheese makes for a comforting and filling breakfast that will keep you energized throughout the day.

Ingredients:

• 1 lb cooked ham, diced
• 10 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 10 flour tortillas
• 1/2 cup diced green onions (optional)
• 1/2 cup diced bell peppers (optional)

Instructions:

1. Grease the crockpot and add the diced ham.
2. In a bowl, whisk together the eggs, milk, garlic powder, and black pepper. Pour the egg mixture over the ham in the crockpot, stirring gently to combine.
3. Cook on low for 2-3 hours, stirring occasionally to ensure the eggs are evenly cooked.
4. Once the eggs are cooked through, stir in the shredded cheddar cheese and allow it to melt into the mixture.
5. Warm the tortillas, then spoon the ham and egg mixture onto each one. Roll up and serve with diced green onions and bell peppers, if desired.

These ham and cheese breakfast burritos are a quick and easy option for busy mornings. The combination of savory ham, creamy eggs, and melted cheese creates a satisfying breakfast that is both comforting and filling. You can customize this recipe with any additional vegetables or seasonings you like to suit your taste.

Chicken and Veggie Crockpot Breakfast Burritos

For a lighter, protein-packed option, these chicken and veggie breakfast burritos are a fantastic choice. Packed with lean chicken breast, colorful vegetables, and eggs, this dish is not only delicious but also healthy. The crockpot ensures everything cooks evenly, making it a hassle-free breakfast that’s perfect for meal prep.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 10 large eggs
• 1 cup diced bell peppers (red, green, or yellow)
• 1/2 cup diced onions
• 1 cup shredded cheddar or feta cheese
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp paprika
• Salt and pepper to taste
• 10 whole wheat tortillas
• Fresh salsa or guacamole (optional)

Instructions:

1. Shred the cooked chicken breasts and place them in the crockpot.
2. Add the diced bell peppers and onions to the crockpot with the chicken.
3. In a bowl, whisk the eggs with garlic powder, cumin, paprika, salt, and pepper, then pour the egg mixture over the chicken and vegetables.
4. Cook on low for 2-3 hours, stirring occasionally until the eggs are scrambled and cooked through.
5. Once cooked, sprinkle cheese over the top and let it melt into the mixture.
6. Warm the whole wheat tortillas and spoon the chicken and veggie mixture into the center of each tortilla. Roll them up and serve with salsa or guacamole on the side.

These chicken and veggie breakfast burritos are a great way to pack in protein and vegetables while enjoying a flavorful, filling meal. The slow-cooked chicken provides a tender and juicy texture that pairs perfectly with the scrambled eggs and fresh veggies. These burritos can be easily customized with your favorite seasonings or additional veggies for added variety.

Sweet Potato and Black Bean Crockpot Breakfast Burritos

For a hearty and nutritious vegetarian breakfast, these sweet potato and black bean burritos are an excellent choice. The natural sweetness of the roasted sweet potatoes pairs wonderfully with the earthy flavor of black beans, while the eggs tie everything together in a satisfying breakfast wrap.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 10 large eggs
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp chili powder
• Salt and pepper to taste
• 1 cup shredded sharp cheddar cheese
• 10 flour tortillas
• Avocado slices and salsa (optional)

Instructions:

1. Grease the crockpot and layer the diced sweet potatoes and black beans in the bottom.
2. In a bowl, whisk the eggs with cumin, paprika, garlic powder, chili powder, salt, and pepper. Pour the egg mixture over the sweet potatoes and beans.
3. Cook on low for 3-4 hours, stirring halfway through to ensure even cooking.
4. Once the eggs are set, sprinkle the shredded cheddar cheese over the mixture and let it melt.
5. Warm the flour tortillas and fill them with the sweet potato and black bean mixture. Roll them up and serve with optional avocado slices and salsa for extra flavor.

These sweet potato and black bean breakfast burritos offer a delicious combination of sweet, savory, and spicy flavors, making for a satisfying and nutritious breakfast. The use of sweet potatoes adds a healthy twist, providing fiber, vitamins, and antioxidants. This recipe is perfect for vegetarians or anyone looking to enjoy a plant-based breakfast while still getting a fulfilling meal.

Turkey and Spinach Crockpot Breakfast Burritos

Lean turkey and fresh spinach make for a lighter yet satisfying filling for these breakfast burritos. Packed with protein and nutrients, these turkey and spinach burritos are a great way to fuel your morning, and the crockpot method makes preparation a breeze.

Ingredients:

• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 10 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 10 whole wheat tortillas
• Salsa or hot sauce (optional)

Instructions:

1. Brown the ground turkey in a skillet over medium heat, breaking it up as it cooks. Drain any excess fat and place the turkey in the crockpot.
2. Add the chopped spinach to the crockpot and stir to combine with the turkey.
3. In a bowl, whisk the eggs with garlic powder, onion powder, salt, and pepper. Pour the egg mixture over the turkey and spinach.
4. Cook on low for 2-3 hours, stirring occasionally until the eggs are cooked through.
5. Once cooked, stir in the shredded mozzarella cheese and let it melt.
6. Warm the whole wheat tortillas and fill them with the turkey and spinach mixture. Roll up the tortillas and serve with salsa or hot sauce if desired.

These turkey and spinach breakfast burritos offer a lean, protein-packed start to your day, making them ideal for those looking to eat healthier without sacrificing flavor. The combination of turkey and spinach adds a light, savory taste that works perfectly with the creamy eggs and cheese. This recipe can be easily customized with your favorite veggies or seasonings for a personalized twist.

Mexican Breakfast Crockpot Burritos with Sausage and Avocado

These Mexican-inspired breakfast burritos are filled with flavorful sausage, eggs, and a blend of spices. The addition of avocado gives them a creamy texture that complements the savory ingredients. The crockpot allows the sausage to release its spices into the eggs, creating a delicious and hearty breakfast.

Ingredients:

• 1 lb breakfast sausage (pork or turkey)
• 10 large eggs
• 1 cup shredded Mexican blend cheese
• 1/2 cup salsa
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp paprika
• Salt and pepper to taste
• 1 ripe avocado, sliced
• 10 flour tortillas
• Fresh cilantro for garnish (optional)

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it into small pieces. Drain the excess fat and transfer the sausage to the crockpot.
2. In a bowl, whisk together the eggs, salsa, cumin, chili powder, paprika, salt, and pepper. Pour the egg mixture over the sausage in the crockpot, stirring to combine.
3. Cook on low for 3-4 hours, stirring halfway through until the eggs are scrambled and cooked through.
4. Once the eggs are set, sprinkle the shredded cheese over the mixture and let it melt.
5. Warm the tortillas and spoon the egg and sausage mixture into each. Add slices of avocado to each burrito and garnish with fresh cilantro.
6. Serve immediately and enjoy the creamy, flavorful combination of sausage, eggs, and avocado.

These Mexican breakfast burritos bring together bold flavors with the perfect balance of heat and creaminess from the sausage and avocado. The slow-cooked eggs take on the richness of the sausage and spices, while the addition of avocado adds a fresh, buttery element that makes these burritos extra special. They’re a great option for a filling, flavorful breakfast or brunch.

Breakfast Burritos with Spinach, Mushrooms, and Goat Cheese

For a lighter, vegetarian option, these breakfast burritos combine the earthiness of spinach and mushrooms with the tangy richness of goat cheese. The crockpot does all the work, perfectly cooking the eggs and infusing the vegetables with flavor, making this dish a satisfying and healthy breakfast.

Ingredients:

• 10 large eggs
• 2 cups fresh spinach, chopped
• 1 cup sliced mushrooms (button or cremini)
• 1/2 cup goat cheese, crumbled
• 1/2 cup milk
• 1/2 tsp thyme
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 10 whole wheat tortillas
• Olive oil for sautéing (optional)

Instructions:

1. In a skillet, heat a bit of olive oil over medium heat and sauté the mushrooms until tender and browned, about 5 minutes. Set aside.
2. In a bowl, whisk together the eggs, milk, thyme, garlic powder, salt, and pepper.
3. Grease the crockpot and layer in the spinach and sautéed mushrooms. Pour the egg mixture over the vegetables, stirring gently to combine.
4. Cook on low for 3-4 hours, stirring once or twice to ensure even cooking.
5. Once the eggs are set and cooked through, sprinkle the goat cheese over the mixture and allow it to melt.
6. Warm the whole wheat tortillas, spoon the egg and vegetable mixture into the center, and roll them up.
7. Serve hot, optionally garnished with additional goat cheese or a drizzle of olive oil.

These spinach, mushroom, and goat cheese breakfast burritos are a deliciously healthy option for vegetarians or anyone seeking a lighter breakfast. The earthy vegetables and creamy goat cheese complement the scrambled eggs perfectly, creating a flavorful and satisfying burrito that’s easy to prepare. The crockpot method ensures that all the ingredients are cooked evenly, infusing the dish with a depth of flavor.

Southwest Chicken Crockpot Breakfast Burritos

Packed with the bold flavors of the Southwest, these chicken breakfast burritos are filled with spicy, tender chicken, scrambled eggs, and a medley of peppers and onions. The crockpot ensures that the chicken stays juicy while the spices infuse the eggs, making for a flavorful and satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 onion, diced
• 10 large eggs
• 1 cup shredded cheddar cheese
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 10 flour tortillas
• Sour cream or salsa (optional)

Instructions:

1. Shred the cooked chicken breasts and place them in the crockpot.
2. Add the diced bell peppers and onions to the crockpot with the chicken.
3. In a bowl, whisk together the eggs, chili powder, cumin, paprika, garlic powder, salt, and pepper. Pour the egg mixture over the chicken and vegetables.
4. Cook on low for 3-4 hours, stirring occasionally until the eggs are scrambled and the chicken is heated through.
5. Once cooked, stir in the shredded cheddar cheese and let it melt.
6. Warm the tortillas and fill them with the chicken and egg mixture. Roll them up and serve with a dollop of sour cream or salsa.

These Southwest chicken breakfast burritos are bursting with flavor and spice, thanks to the combination of tender chicken, sautéed peppers, and a smoky blend of spices. The eggs tie everything together, creating a satisfying meal that can be enjoyed at breakfast or brunch. You can make these burritos ahead of time and reheat them for a quick, flavorful meal during the week.

Mediterranean Crockpot Breakfast Burritos with Feta and Olives

Inspired by Mediterranean flavors, these breakfast burritos are filled with savory feta cheese, Kalamata olives, and scrambled eggs, bringing a fresh and tangy taste to your morning routine. The crockpot allows the flavors to meld together, creating a rich and satisfying meal with minimal effort.

Ingredients:

• 10 large eggs
• 1 cup crumbled feta cheese
• 1/2 cup Kalamata olives, pitted and chopped
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup chopped red onion
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 10 whole wheat tortillas
• Fresh parsley for garnish (optional)

Instructions:

1. In a bowl, whisk together the eggs, oregano, garlic powder, salt, and pepper.
2. Grease the crockpot and layer in the feta cheese, olives, diced tomatoes, and chopped red onion.
3. Pour the egg mixture over the top and stir gently to combine.
4. Cook on low for 3-4 hours, stirring halfway through to ensure even cooking.
5. Once the eggs are scrambled and cooked through, stir in any additional feta cheese for extra creaminess.
6. Warm the whole wheat tortillas and fill them with the Mediterranean egg mixture. Roll them up and serve garnished with fresh parsley if desired.

These Mediterranean breakfast burritos are a flavorful and nutritious option, offering a fresh twist on your typical breakfast burrito. The tangy feta and olives give the dish a bold, savory flavor that pairs wonderfully with the eggs and tomatoes. This recipe is perfect for those looking for a light but filling breakfast with plenty of Mediterranean flair.

Loaded Breakfast Crockpot Burritos with Bacon and Hash Browns

These loaded breakfast burritos take comfort food to the next level with crispy bacon, golden hash browns, and scrambled eggs. The crockpot makes it easy to cook everything together, resulting in a delicious and hearty breakfast that everyone will love.

Ingredients:

• 10 large eggs
• 1 lb bacon, cooked and crumbled
• 2 cups frozen hash browns
• 1/2 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 10 flour tortillas
• Fresh salsa (optional)

Instructions:

1. Grease the crockpot and layer in the frozen hash browns.
2. In a bowl, whisk together the eggs, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Pour the egg mixture over the hash browns in the crockpot, stirring gently.
4. Cook on low for 3-4 hours, stirring halfway through to ensure the eggs cook evenly and the hash browns crisp up.
5. Once the eggs are set, stir in the crumbled bacon and shredded cheddar cheese.
6. Warm the tortillas and spoon the loaded egg mixture onto each. Roll up and serve with salsa if desired.

These loaded breakfast burritos are a perfect combination of crispy, savory, and creamy. The bacon and hash browns add a satisfying texture and flavor, while the scrambled eggs bring everything together. This recipe is a great option for those looking for a filling breakfast that can easily be made in advance and enjoyed throughout the week.

Breakfast Burritos with Turkey Sausage and Kale

Packed with lean turkey sausage and nutritious kale, these breakfast burritos are a healthy, protein-packed start to your day. The crockpot makes preparing this filling breakfast a breeze, while the kale adds a touch of earthiness to balance the rich turkey sausage.

Ingredients:

• 1 lb turkey sausage, crumbled
• 2 cups fresh kale, chopped
• 10 large eggs
• 1 cup shredded mozzarella cheese
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 10 whole wheat tortillas
• Salsa or hot sauce (optional)

Instructions:

1. Brown the turkey sausage in a skillet over medium heat, breaking it into small pieces. Drain any excess fat and transfer the sausage to the crockpot.
2. Add the chopped kale to the crockpot with the sausage and stir.
3. In a bowl, whisk together the eggs, thyme, garlic powder, salt, and pepper. Pour the egg mixture over the sausage and kale.
4. Cook on low for 3-4 hours, stirring occasionally to ensure the eggs cook evenly.
5. Once the eggs are scrambled and cooked through, sprinkle mozzarella cheese over the mixture and let it melt.
6. Warm the whole wheat tortillas, fill them with the turkey sausage and kale mixture, and roll them up.
7. Serve with salsa or hot sauce for added flavor.

These turkey sausage and kale breakfast burritos are a great option for anyone looking to add more vegetables to their morning routine. The turkey sausage provides a lean protein source, while the kale offers a nutritious addition that enhances the flavor and texture of the dish. This hearty, healthy burrito is perfect for those seeking a wholesome, filling breakfast.

Slow-Cooked Veggie and Egg White Breakfast Burritos

These veggie-packed breakfast burritos are light, healthy, and full of flavor, thanks to a mix of colorful vegetables and fluffy egg whites. Perfect for those looking for a nutritious start to the day, this recipe offers a protein-rich option without any heaviness.

Ingredients:

• 12 large egg whites
• 1 cup diced zucchini
• 1 cup diced red bell peppers
• 1/2 cup diced red onion
• 1 cup fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• Salt to taste
• 10 whole wheat tortillas
• Salsa or avocado slices (optional)

Instructions:

1. Grease the crockpot and layer in the diced zucchini, red bell peppers, and red onion.
2. In a bowl, whisk together the egg whites, garlic powder, black pepper, and salt. Pour the mixture over the vegetables in the crockpot.
3. Cook on low for 3-4 hours, stirring occasionally to ensure even cooking.
4. Once the eggs are set, stir in the spinach and shredded mozzarella cheese. Let the cheese melt and the spinach wilt.
5. Warm the tortillas and fill them with the veggie and egg white mixture. Roll them up and serve with salsa or avocado slices if desired.

These veggie and egg white burritos are a fantastic way to pack in nutrients while keeping your breakfast light and satisfying. The combination of fresh vegetables and creamy cheese creates a delicious filling, and the egg whites provide a lean protein boost. This recipe is perfect for meal prepping or a quick grab-and-go option during the week.

Barbecue Pulled Pork Crockpot Breakfast Burritos

For a unique twist, these breakfast burritos combine smoky barbecue pulled pork with fluffy scrambled eggs, creating a savory, indulgent breakfast that’s sure to be a hit. The slow-cooked pork infuses the dish with rich flavors, making it perfect for brunch or special occasions.

Ingredients:

• 2 cups cooked pulled pork
• 10 large eggs
• 1/2 cup barbecue sauce
• 1/2 cup shredded cheddar cheese
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 10 flour tortillas
• Pickled onions or jalapeños for garnish (optional)

Instructions:

1. In a skillet, combine the cooked pulled pork with the barbecue sauce. Warm over medium heat and transfer to the crockpot.
2. In a bowl, whisk the eggs with smoked paprika, garlic powder, salt, and pepper. Pour the egg mixture over the pulled pork.
3. Cook on low for 2-3 hours, stirring occasionally until the eggs are set and cooked through.
4. Once done, sprinkle shredded cheddar cheese over the mixture and let it melt.
5. Warm the tortillas and fill them with the pulled pork and egg mixture. Roll them up and serve with pickled onions or jalapeños for added flavor.

These barbecue pulled pork burritos are a delicious fusion of breakfast and barbecue, offering smoky, savory goodness in every bite. The combination of tender pork and scrambled eggs is comforting and satisfying, making this dish perfect for lazy weekend mornings or family gatherings.

Greek-Inspired Breakfast Burritos with Tzatziki Sauce

Inspired by Mediterranean cuisine, these Greek breakfast burritos feature scrambled eggs, tangy feta cheese, and a refreshing homemade tzatziki sauce. Packed with flavor and nutrients, this recipe is perfect for anyone looking to add an exotic twist to their morning meal.

Ingredients:

• 10 large eggs
• 1 cup crumbled feta cheese
• 1/2 cup diced cucumbers
• 1/2 cup diced tomatoes
• 1/4 cup Kalamata olives, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• 10 whole wheat tortillas
• 1 cup tzatziki sauce (store-bought or homemade)

Instructions:

1. In a bowl, whisk together the eggs, oregano, salt, and pepper.
2. Grease the crockpot and layer in the cucumbers, tomatoes, and Kalamata olives.
3. Pour the egg mixture over the vegetables and stir gently to combine.
4. Cook on low for 2-3 hours, stirring occasionally until the eggs are set and cooked through.
5. Once done, sprinkle crumbled feta cheese over the mixture.
6. Warm the tortillas and fill them with the Greek-inspired egg mixture. Serve with a drizzle of tzatziki sauce.

These Greek breakfast burritos are bursting with Mediterranean flavors, offering a refreshing and tangy start to your day. The tzatziki sauce adds a creamy, herby touch that ties all the ingredients together beautifully. This recipe is ideal for a unique, flavor-packed breakfast or brunch.

Loaded Sweet Potato and Sausage Breakfast Burritos

Combining the natural sweetness of roasted sweet potatoes with the savory flavors of sausage, these breakfast burritos are hearty and satisfying. The slow cooker brings out the caramelized flavors of the sweet potatoes, making them a standout addition to this dish.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 lb breakfast sausage
• 10 large eggs
• 1/2 cup shredded cheddar cheese
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• Salt to taste
• 10 flour tortillas
• Sour cream or hot sauce (optional)

Instructions:

1. Brown the sausage in a skillet over medium heat, breaking it apart as it cooks. Transfer to the crockpot.
2. Add the diced sweet potatoes to the crockpot with the sausage.
3. In a bowl, whisk together the eggs, smoked paprika, garlic powder, black pepper, and salt. Pour the egg mixture over the sausage and sweet potatoes.
4. Cook on low for 3-4 hours, stirring occasionally until the eggs are set and the sweet potatoes are tender.
5. Once done, sprinkle shredded cheddar cheese over the mixture and let it melt.
6. Warm the tortillas and fill them with the sweet potato and sausage mixture. Roll them up and serve with sour cream or hot sauce.

These sweet potato and sausage burritos are a hearty, flavorful option that combines sweet and savory elements in every bite. The caramelized sweet potatoes and spicy sausage create a perfect balance, while the cheese adds a creamy finish.

Cheesy Hash Brown and Bacon Breakfast Burritos

These indulgent breakfast burritos are loaded with crispy hash browns, smoky bacon, and gooey melted cheese. Perfect for weekend mornings, this comforting recipe is sure to please everyone at the table.

Ingredients:

• 2 cups frozen hash browns
• 1 lb bacon, cooked and crumbled
• 10 large eggs
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 10 flour tortillas
• Ketchup or hot sauce (optional)

Instructions:

1. Layer the frozen hash browns in the crockpot and sprinkle with garlic powder, smoked paprika, salt, and pepper.
2. In a bowl, whisk the eggs and pour them over the hash browns.
3. Cook on low for 3-4 hours, stirring occasionally until the eggs are cooked and the hash browns are crispy.
4. Once done, stir in the crumbled bacon and shredded cheddar cheese. Allow the cheese to melt.
5. Warm the tortillas and fill them with the cheesy hash brown mixture. Roll them up and serve with ketchup or hot sauce if desired.

These cheesy hash brown and bacon burritos are the ultimate comfort food, combining crispy textures with gooey cheese and smoky bacon. They’re an easy crowd-pleaser that’s perfect for feeding a hungry family.

Savory Mushroom and Swiss Breakfast Burritos

For a gourmet touch, these mushroom and Swiss breakfast burritos offer a sophisticated flavor profile. The earthy mushrooms and creamy Swiss cheese make for an elegant, satisfying breakfast option.

Ingredients:

• 1 cup sliced mushrooms (button or cremini)
• 10 large eggs
• 1 cup shredded Swiss cheese
• 1/2 cup milk
• 1/2 tsp thyme
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 10 whole wheat tortillas

Instructions:

1. Sauté the mushrooms in a skillet over medium heat until tender and golden. Transfer to the crockpot.
2. In a bowl, whisk together the eggs, milk, thyme, garlic powder, salt, and pepper. Pour over the mushrooms in the crockpot.
3. Cook on low for 2-3 hours, stirring occasionally until the eggs are set.
4. Once done, stir in the shredded Swiss cheese and let it melt.
5. Warm the tortillas and fill them with the mushroom and Swiss egg mixture. Roll them up and serve hot.

These mushroom and Swiss breakfast burritos bring together earthy, creamy, and savory flavors in a gourmet-inspired dish. Perfect for brunch or a cozy weekend breakfast, this recipe is both elegant and comforting.

Crockpot Chorizo and Potato Breakfast Burritos

These chorizo and potato breakfast burritos are packed with bold, smoky flavors, making them a hearty and satisfying way to start your day. The spicy chorizo blends beautifully with tender potatoes and fluffy eggs, creating a breakfast dish that’s both comforting and flavorful.

Ingredients:

• 1 lb chorizo sausage, crumbled
• 2 medium russet potatoes, peeled and diced
• 10 large eggs
• 1 cup shredded Monterey Jack cheese
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 10 flour tortillas
• Salsa, sour cream, or guacamole for serving (optional)

Instructions:

1. In a skillet, cook the chorizo over medium heat until browned and fully cooked. Drain any excess fat and transfer the chorizo to the crockpot.
2. Add the diced potatoes to the crockpot and stir to combine with the chorizo.
3. In a bowl, whisk together the eggs, smoked paprika, garlic powder, onion powder, salt, and pepper. Pour the egg mixture over the chorizo and potatoes.
4. Cook on low for 3-4 hours, stirring occasionally to ensure the eggs cook evenly and the potatoes soften.
5. Once the eggs are set and the potatoes are tender, sprinkle the shredded Monterey Jack cheese over the mixture and let it melt.
6. Warm the flour tortillas, spoon the chorizo and potato mixture into each, and roll them up. Serve with salsa, sour cream, or guacamole if desired.

These chorizo and potato breakfast burritos are a bold and flavorful way to energize your morning. The smoky, spiced chorizo infuses every bite with rich flavor, while the potatoes add heartiness and balance. The melted Monterey Jack cheese ties everything together, creating a creamy and satisfying filling. These burritos are perfect for brunch gatherings or a make-ahead breakfast option for busy mornings.

Note: More recipes are coming soon!