Prep: 25 min. Cook: 3-3/4 hours + standing
Ingredients1 package (12 ounces) uncooked breakfast sausage links1 package (28 ounces) frozen O’Brien potatoes, thawed2 cups shredded sharp cheddar cheese12 large eggs, room temperature1/2 cup 2% milk1/4 teaspoon seasoned salt1/8 teaspoon pepper12 flour tortillas (6 inches)Optional toppings: Salsa, sliced jalapenos, chopped tomatoes, sliced green onions, cubed avocado
DirectionsRemove sausage from casings. In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top. Cook, covered, on low 3-3/4 – 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.
1 burrito: 382 calories, 21g fat (9g saturated fat), 221mg cholesterol, 711mg sodium, 29g carbohydrate (2g sugars, 3g fiber), 18g protein.
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