Ingredients
12
12 servings
- •2 pounds bulk breakfast sausage
- •1 medium onion, finely chopped
- •1 medium bell pepper, finely chopped
- •cooking spray
- •1 (16 ounce) package frozen shredded hash browns
- •2 ½ cups shredded Cheddar cheese
- •12 large eggs
- •1 cup milk
- •1 teaspoon kosher salt
- •½ teaspoon ground black pepper
- •12 (10 inch) flour tortillas, warmed
Instructions
- Heat a large skillet over medium-high heat. Add sausage and cook, breaking it up with the back of a spoon, until lightly browned and crumbly, about 8 minutes. Add onion and bell pepper; cook until onion is softened, about 5 more minutes. Blot any excess oil in the pan with a paper towel. Continue to cook until sausage is cooked completely, 5 to 7 more minutes. Remove from the heat. (This step can be done 1 day ahead.)
- Spray a slow cooker with cooking spray. Add sausage mixture, hash browns, and Cheddar cheese.
- Whisk eggs, milk, salt, and pepper together in a bowl until well blended. Pour into the slow cooker and stir until evenly combined. Cook on Low 6 to 8 hours or on High for 3 to 4 hours, stirring after the first hour.
- Serve mixture inside warmed tortillas with desired toppings.
Nutritional Facts
Per 12 servings
- Calories: 746
- Carbohydrate: 46g
- Fat: 51g
- Fiber: 3g
- Protein: 28g
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