Slow Cooker Breakfast Burritos

Ingredients

• 2 pounds bulk breakfast sausage
• 1 medium onion , finely chopped
• 1 medium bell pepper , finely chopped
• cooking spray
• 1 package frozen shredded hash browns , 16 ounce
• 2.5 cups shredded Cheddar cheese
• 12 large eggs
• 1 cup milk
• 1 teaspoon kosher salt
• 0.5 teaspoons ground black pepper
• 12 flours tortillas , 10 inch

Instructions

1. 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. 2

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

3. 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. 4

   Serve mixture inside warmed tortillas with desired toppings.