With the slow cooker, you can cook the browned sausage, potatoes, beans, and salsa overnight and wake up to a ready-to-serve filling you can eat by the bowl with a sunny egg to top.
Course Breakfast
Cuisine Mexican
Keyword Multi Cooker, Slow Cooker
Prep Time 30 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours30 minutesminutes
Servings 6servings
Calories 450kcal
Ingredients
For the burrito bowls
230guncooked breakfast sausagecasings removed
2large potatoessmall dice
1cupcooked pinto beans
1cuptomato salsa
115gfire-roasted green chilesdrained
1medium shallot or small red onionfinely chopped
1garlic cloveminced
1/2tspkosher salt
6 -8large eggs
For serving
tortilla chips
1medium avocadodiced
salsa or hot sauce
fresh cilantrochopped
Instructions
Brown the sausage and set aside to cool. Heat a large skillet over medium heat. Add the sausage and cook, breaking up any large clumps of sausage with a spatula, until cooked through and browned, 5 to 7 minutes. Remove the pan from the heat and set aside to cool slightly.
Place the sausage, potatoes, beans, and seasonings in the slow cooker. Transfer the sausage to a 4-quart slow cooker. Add the potatoes, beans, salsa, chiles, shallot or onion, garlic, and salt, and stir to combine.
Cover and cook on low for 6 to 8 hours. Cover and cook on the LOW setting until the potatoes are tender, 6 to 8 hours.
Cook the eggs and serve. When the potatoes are tender, scramble or fry as many eggs as desired in a nonstick skillet. Layer the sausage, potato, and bean mixture over tortilla chips if desired and top with the eggs. Top with diced avocado, hot sauce or salsa, and cilantro, if desired.