Healthy Slow Cooker Breakfast Burrito Bowls Food

Ingredients

For the burrito bowls:

• 8 ounces uncooked breakfast sausage, casings removed
• 2 large Yukon Gold potatoes, small dice
• 1 cup cooked pinto beans
• 1 cup tomato salsa
• 1 (4-ounce) can fire-roasted green chiles, drained
• 1 medium shallot or small red onion, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 6 to 8 large eggs

For serving (optional):

• Tortilla chips
• 1 medium avocado, diced
• Salsa or hot sauce
• Chopped fresh cilantro

Healthy Slow Cooker Breakfast Burrito Bowls Food

Equipment

• Medium skillet
• Wooden spoon or stiff spatula
• Chef's knife and cutting board
• 4-quart slow cooker
• Nonstick frying pan

Instructions

1. Brown the sausage and set aside to cool. Heat a large skillet over medium heat. Add the sausage and cook, breaking up any large clumps of sausage with a spatula, until cooked through and browned, 5 to 7 minutes. Remove the pan from the heat and set aside to cool slightly.
2. Place the sausage, potatoes, beans, and seasonings in the slow cooker. Transfer the sausage to a 4-quart slow cooker. Add the potatoes, beans, salsa, chiles, shallot or onion, garlic, and salt, and stir to combine.
3. Cover and cook on low for 6 to 8 hours. Cover and cook on the LOW setting until the potatoes are tender, 6 to 8 hours.
4. Cook the eggs and serve. When the potatoes are tender, scramble or fry as many eggs as desired in a nonstick skillet. Layer the sausage, potato, and bean mixture over tortilla chips if desired and top with the eggs. Top with diced avocado, hot sauce or salsa, and cilantro, if desired.