Slow Cooker Breakfast Burritos

1. 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.)

2. Spray a slow cooker with cooking spray. Add sausage mixture, hash browns, and Cheddar cheese.

3. 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.

4. Serve mixture inside warmed tortillas with desired toppings.

Cook's Notes:

This is easily adaptable! You can use Monterey Jack cheese instead of Cheddar. Or add in your favorite breakfast ingredients such as chopped ham, sliced chile peppers, or cooked bacon.

To speed up the cooking process, skip the slow cooker! Place the mixture in a large casserole dish and bake in a 350 degree F (175 degree C) oven for 60 to 70 minutes.

Bonus: This holds up well after the slow cooker is turned off so it can sit, covered, for an extra hour or two so breakfast doesn't have to be rushed!