California Dreaming Sausage & Egg Breakfast Burritos (Slow Cooker)
This has got to be the ultimate meal for the day-after-the-night-before kind of scenario. I adore this with and without the cheese; the slow cooker does the most wondrous, silky things to the slow-cooked egg mixture that is otherworldly, and sometimes (only sometimes) the cheese can just be an unnecessary distraction.
Ingredients 16
1⁄2 tbsp olive oil
1 onion, finely chopped
2 beef sausages, casings removed, meat chopped
1 mild chorizo sausage, casing removed, meat chopped
1 tsp ground coriander seeds
1 tsp ground cumin seeds
6 floury potatoes, small, chopped into bite-sized pieces
6 eggs, large
170 ml pouring cream (single cream)
1 tsp chipotle powder
2 spring onions (scallions), white part only, finely chopped
60 g cheddar cheese, shredded, optional
salt, to season
ground black pepper, to season
To Serve
tortillas, fresh, warmed
coriander leaves (cilantro leaves)
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 5
Set your slow cooker to the sauté function. Add the and, once hot, add the , , , , and . Cook for 5 minutes, or until browned.
Add the and continue cooking until the meat is browned and the potatoes are coated in the juices and begin to soften, about 10 minutes.
Combine the , , and in a bowl and whisk to combine. Gently pour over the sausage mixture, then set the heat to low.
Cook for 45–60 minutes, then sprinkle over the , if using. Leave the lid off and cook for a further 5 minutes, or until the cheese has melted.
Season with salt and pepper, then scoop the mixture into fresh, hot tortillas and top with coriander leaves to serve.
