Description
Tired of morning chaos? These Crockpot Breakfast Tacos are here to save the day. Imagine waking up to the irresistible aroma of fluffy eggs, spicy chorizo, tender potatoes, and melty cheese—all ready and waiting in your slow cooker. No stress, no skillet juggling—just warm, hearty tacos that make every morning feel like a weekend brunch. Whether you’re feeding a crowd, meal prepping for the week, or just craving a cozy start to your day, this recipe is your secret to effortless comfort.
Ingredients
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8 large eggs
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1 lb chorizo (or breakfast sausage), casing removed
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2 cups frozen diced hash browns
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1½ cups shredded cheddar or Mexican blend cheese
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½ cup milk (2% or whole)
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Salt & pepper to taste
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8–10 small flour or corn tortillas
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Optional toppings: salsa, avocado, cilantro, sour cream, jalapeños
Instructions
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Brown chorizo: Cook in a skillet until browned; drain excess grease.
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Whisk eggs: In a bowl, combine eggs, milk, salt, and pepper.
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Grease crockpot: Spray or butter a 4–6 qt slow cooker.
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Layer: Add hash browns, chorizo, and cheese in layers.
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Pour: Gently pour egg mixture over the top—no stirring needed!
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Cook: Cover and cook on LOW for 6–7 hours (overnight) or HIGH for 3–4 hours, until eggs are set.
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Stir & serve: Give a gentle stir, then scoop into tortillas and add your favorite toppings.
Nutrition
- Calories: 270 Cal Per Serving
- Fat: 18g
- Carbohydrates: 15g
- Protein: 14g