Slow Cooker Breakfast Tacos

$- 1 lb breakfast sausage, crumbled - 6 large eggs - 1 cup shredded cheddar cheese - 1 cup diced bell peppers (assorted colors) - 1/2 cup diced onions - 1 can (4 oz) diced green chiles, drained - 1 tsp garlic powder - 1 tsp cumin - Salt and pepper to taste - 8 small flour tortillas - Fresh cilantro, chopped (for garnish) - Avocado slices (for serving) When measuring ingredients, use dry and liquid measuring cups. For the sausage, pack it lightly. This ensures you get the right amount. Use a large bowl for the egg mixture. A whisk helps blend the eggs well. Cut the veggies into small pieces for even cooking. You can add more veggies like spinach or mushrooms. For a spicy kick, try jalapeños or hot sauce. Swap the cheddar cheese for pepper jack for more heat. If you prefer a protein swap, use turkey sausage or tofu. {{ingredient_image_1}} Start by heating a medium skillet over medium heat. Crumble the breakfast sausage into the skillet. Cook it until it turns brown and is fully cooked. This usually takes about 5 to 7 minutes. Once done, drain any extra grease. After that, transfer the sausage to your slow cooker. This adds a rich flavor base for your breakfast tacos. In a large bowl, crack six large eggs. Whisk them together until blended. Then add in one cup of diced bell peppers, half a cup of diced onions, and the can of green chiles. Mix in one teaspoon of garlic powder and one teaspoon of cumin. Don’t forget to add salt and pepper too. Stir everything well to combine all the flavors. This mixture will add a hearty, colorful touch to your tacos. Pour the egg mixture over the crumbled sausage in the slow cooker. Set the cooker on low for four hours or high for two hours. Keep an eye on it and stir occasionally. This helps the eggs cook evenly. When the eggs are set, sprinkle one cup of shredded cheddar cheese on top and let it melt for ten minutes. While that happens, warm your small flour tortillas in a dry skillet or microwave. When ready, spoon the delicious mixture onto the tortillas. Top with fresh cilantro and avocado slices for a tasty finish. Enjoy your breakfast tacos! To make the best breakfast tacos, focus on fresh ingredients. Use high-quality breakfast sausage for great flavor. You can also mix in different veggies. Try spinach or zucchini for a twist. The balance of spices is key. Garlic powder and cumin add warmth, but don’t overdo it. Taste your egg mixture before cooking. Adjust salt and pepper to suit your taste. This simple step makes a big difference. Cooking times are crucial for perfect tacos. If you set your slow cooker on low, let it run for about 4 hours. If you’re short on time, the high setting only takes 2 hours. Always check the eggs. They should be firm and not runny. Stir the mixture occasionally for even cooking. If you notice unevenness, give it a gentle stir. This will help all ingredients blend well. To serve your breakfast tacos, warm the flour tortillas first. This keeps them soft and easy to fold. Spoon the tasty mixture onto each tortilla. Top with fresh cilantro and avocado slices. These add color and flavor. For extra zest, you can squeeze lime juice on top. If you like heat, serve with salsa or hot sauce. Enjoy your meal with friends or family for a fun breakfast gathering! Pro Tips Cook Sausage Thoroughly: Ensure the breakfast sausage is cooked until browned and crumbled to enhance flavor and texture in your tacos. Add Extra Veggies: Feel free to add more vegetables like spinach or zucchini for added nutrition and color in your breakfast tacos. Customize Spices: Adjust the spices to your preference; adding chili powder or paprika can give your dish a delightful kick. Use Fresh Ingredients: Fresh cilantro and ripe avocados will elevate the flavor profile of your tacos, making them taste even better. {{image_2}} You can easily make these breakfast tacos meat-free. Swap out the breakfast sausage for black beans or mushrooms. Both add great taste and texture. For extra protein, include tofu or tempeh. Just crumbling them in the skillet works well. Add spices like paprika or chili powder for a kick. You can also use extra bell peppers or zucchini to boost the veggie count. For a gluten-free option, choose corn tortillas instead of flour tortillas. They hold up well and taste great. Check your sausage for gluten, as some brands may include it. You can also use gluten-free cheese if you want to keep it cheesy. Just ensure all your ingredients are labeled gluten-free. This way, everyone can enjoy your tacos without worry. If you like heat, there are many ways to spice up your tacos. Add diced jalapeños or serrano peppers to the egg mixture. You can also mix in hot sauce while cooking. For an extra layer of flavor, try adding smoked paprika or cayenne pepper. This will give your tacos a warm kick that many will love. Don't forget to top with spicy salsa for an extra burst of flavor! To store leftovers, let the breakfast tacos cool first. Place them in an airtight container. Keep them in the fridge for up to three days. Make sure to separate the filling from the tortillas. This keeps the tortillas from getting soggy. To reheat, you can use the microwave or a skillet. If using a microwave, heat the filling in short bursts. Stir between heats for even warming. If using a skillet, warm over medium heat. Heat until the filling is hot and the tortillas are warm. You can freeze the breakfast taco filling. Let it cool completely before freezing. Use a freezer-safe container or bag. It can last up to three months in the freezer. When ready to eat, thaw overnight in the fridge. Reheat on the stove or in the microwave until hot. Yes, you can make Slow Cooker Breakfast Tacos ahead of time. Just prepare the filling and store it in the fridge. You can cook it the next morning. This makes breakfast quick and easy. I often do this for busy days. You can also make extra and freeze it. Just thaw and reheat before serving. You can customize the filling easily. Start with your favorite protein, like bacon or chorizo. You can switch the veggies, too. Try spinach, mushrooms, or zucchini for a new taste. For cheese, use pepper jack for spice or feta for a tangy twist. Mix and match to fit your taste buds. Many sides pair well with breakfast tacos. Fresh fruit, like berries or melon, adds a sweet touch. You can also serve a simple green salad for crunch. Try homemade salsa or guacamole for extra flavor. Don’t forget about crispy hash browns for a filling meal. Breakfast tacos are easy to make and full of flavor. We covered all the key parts: ingredients, steps, and tips. You learned how to prep sausage, make the egg mix, and cook them just right. We looked at options for vegetarian, gluten-free, and spicy tacos. Finally, I shared smart ways to store leftovers and answered common questions. Now, you can enjoy tasty, homemade breakfast tacos anytime. Get creative with your fillings, and have fun in the kitchen.$

Slow Cooker Breakfast Tacos

A delicious and easy breakfast option made in a slow cooker, perfect for feeding a crowd.

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

Servings 8

Calories 250 kcal

Ingredients

1 lb breakfast sausage, crumbled
6 large eggs
1 cup shredded cheddar cheese
1 cup diced bell peppers (assorted colors)
0.5 cup diced onions
1 can (4 oz) diced green chiles, drained
1 tsp garlic powder
1 tsp cumin
to taste salt and pepper
8 small flour tortillas
for garnish fresh cilantro, chopped
for serving avocado slices

Instructions

In a medium skillet, brown the crumbled breakfast sausage over medium heat until fully cooked. Drain excess grease and transfer the sausage to the slow cooker.
In a large bowl, whisk together the eggs, then add the bell peppers, onions, green chiles, garlic powder, cumin, salt, and pepper. Mix well.
Pour the egg mixture over the sausage in the slow cooker.
Set the slow cooker on low for 4 hours or high for 2 hours, or until the eggs are set and cooked through. Stir occasionally to ensure even cooking.
Once cooked, sprinkle the shredded cheddar cheese on top of the mixture and let it melt for an additional 10 minutes on the warm setting.
In the meantime, warm the flour tortillas in a dry skillet or in the microwave.
To serve, spoon the breakfast mixture onto the warmed tortillas. Top with fresh cilantro and avocado slices.

Notes

Feel free to customize with your favorite toppings.

Keyword breakfast, slow cooker, tacos