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- 1 lb breakfast sausage - 6 large eggs - 1 cup shredded cheddar cheese - 1 cup diced bell peppers - 1/2 cup finely diced onions - 1 can (4 oz) diced green chiles - 1 tsp garlic powder - 1 tsp ground cumin - Salt and black pepper to taste - Fresh cilantro - Avocado slices For this recipe, start with the main ingredients. I use breakfast sausage for a savory base. Six large eggs create a fluffy filling. Shredded cheddar cheese adds a creamy touch. I love using a mix of colorful bell peppers for flavor and fun. Finally, some finely diced onions give depth to the dish. Next, we add seasoning and garnish. Diced green chiles bring a mild heat that enhances the dish. Garlic powder and ground cumin offer warmth and depth. Don't forget to season with salt and black pepper to taste. Fresh cilantro adds brightness, while ripe avocado slices provide creaminess. These add-ons make each bite special and fresh. This ingredient list helps you build a tasty and satisfying meal. You can easily find these items at your local store. They combine to create a hearty breakfast taco that everyone will love! {{ingredient_image_2}} - Cooking breakfast sausage: Start by crumbling 1 pound of breakfast sausage into a medium skillet. Cook over medium heat for 6-8 minutes until it is browned and fully cooked. Drain any grease before moving the sausage to the slow cooker. - Whisking eggs with vegetables and seasonings: In a large mixing bowl, crack 6 large eggs. Whisk them until they are well beaten. Next, add 1 cup of diced bell peppers, 1/2 cup of finely diced onions, and 1 can of drained diced green chiles. Season with 1 teaspoon each of garlic powder and ground cumin. Add salt and freshly cracked black pepper to your taste. Stir well to combine everything. - Layering ingredients in the slow cooker: Carefully pour the egg mixture over the cooked sausage in the slow cooker. Spread it evenly so every bite gets flavor. - Cooking times for low and high settings: Cover the slow cooker with its lid. Set it to cook on low for 4 hours or high for 2 hours. The eggs are done when they have set and cooked through. Stir occasionally to ensure even cooking. - Adding shredded cheese: Once the taco filling is fully cooked, sprinkle 1 cup of shredded cheddar cheese on top. Cover the slow cooker again and let it sit on warm for about 10 minutes. This lets the cheese melt nicely. - Warming tortillas: While the cheese melts, warm 8 small flour tortillas. You can do this in a dry skillet over medium heat for about 30 seconds on each side. Alternatively, microwave them for 20 seconds until they are soft. - Assembling and garnishing the tacos: To assemble, take a warm tortilla and spoon a generous amount of the breakfast mixture in the center. Add fresh cilantro and a couple of avocado slices for creaminess and extra flavor. - Best sausage to use: I recommend using a mild breakfast sausage. It gives a great flavor and won’t overpower the dish. If you like spice, try a hot sausage for a kick. - How to avoid overcooking the eggs: Keep an eye on your slow cooker. Cook on low for 4 hours or high for 2 hours. Stir occasionally to ensure even cooking. - Presentation ideas for serving: Serve the tacos on a bright platter. Add extra cilantro and avocado slices on the side. This allows guests to customize their tacos. A drizzle of hot sauce adds a nice touch and some heat. - Pairing drinks with breakfast tacos: A fresh juice or a light coffee pairs well. If you want something fun, try a mimosa or a spicy Bloody Mary. - Substitutions for vegetables: You can swap bell peppers for zucchini or spinach. Both add color and flavor. Feel free to mix in your favorite veggies based on what you have. - Adding different types of cheese: While cheddar cheese is classic, you can try pepper jack for spice or a creamy Monterey Jack for a milder taste. Each cheese brings its own unique flavor to the tacos. Pro Tips Use Fresh Ingredients: Opt for fresh, locally sourced vegetables and high-quality sausage for the best flavor in your breakfast tacos. Customize Your Spice Level: Adjust the heat by adding more or fewer diced green chiles or incorporating jalapeños for an extra kick. Perfectly Warm Tortillas: Warm tortillas in a skillet instead of the microwave to achieve a better texture and flavor. Make Ahead: Prepare the filling a day in advance and store it in the refrigerator. Reheat in the slow cooker before serving for a quick breakfast option. {{image_4}} You can switch up the meat in your tacos. Try using turkey or chicken sausage instead of regular sausage. These options are leaner and still pack great flavor. If you want a vegetarian choice, black beans work well too. They add protein and a nice texture. Simply replace the sausage with a can of rinsed black beans. You’ll still enjoy a hearty taco! Want to add a little zing? Try adding spices like paprika or chili powder. These spices boost the flavor and give your dish a warm kick. You can also experiment with different types of peppers. Jalapeños or poblano peppers add heat. If you prefer milder options, go for bell peppers. The choice is yours! If you need gluten-free options, look for gluten-free tortillas. Many brands offer tasty choices that work great in tacos. For those avoiding dairy, consider using dairy-free cheese. There are many brands that melt nicely and taste great. These swaps let everyone enjoy breakfast tacos, no matter their diet! To keep your breakfast tacos fresh, store them in an airtight container. Make sure to cool them down before you put them in the fridge. Breakfast tacos can last up to three days in the fridge. Always check for any off smell or change in texture before eating. If you want to freeze the taco filling, let it cool first. Then, place it in a freezer-safe bag. Try to remove as much air as possible to avoid freezer burn. The filling can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave until it's hot. To make quick breakfasts, prepare the filling on a weekend. Portion it into small containers for easy grab-and-go meals. You can also wrap the filling in tortillas and freeze them. This way, you have a tasty meal ready in minutes. Just warm them up and enjoy! You can swap the breakfast sausage for turkey sausage or plant-based options. Use egg whites instead of whole eggs for fewer calories and fat. Add more veggies like spinach or zucchini for extra fiber and nutrients. You can also choose whole wheat tortillas for added health benefits. Yes, you can make the filling a day ahead. Cook the sausage and mix it with the other ingredients. Store it in the fridge overnight. When ready to cook, simply put the filling in the slow cooker. This saves time in the morning and makes breakfast quick and easy. - Extra toppings: - Salsa - Sour cream - Hot sauce - Chopped green onions - Side dishes that complement breakfast tacos: - Fresh fruit salad - Mexican-style street corn - Refried beans - A light green salad These additions boost flavor and make your meal more filling. Enjoy your tasty breakfast tacos with these fun sides! You now have all the info to make delicious slow cooker breakfast tacos. We covered key ingredients, step-by-step cooking, and handy tips. Remember, you can customize these tacos to fit your taste. Try different meats or veggies, and enjoy variations to keep meals exciting. Lastly, storing leftovers will help you save time for busy mornings. With these tacos, you’ll have a quick, tasty breakfast ready whenever you want. Dive in, and happy cooking!

Slow Cooker Breakfast Tacos

Delicious breakfast tacos made with scrambled eggs, sausage, and cheese, cooked slowly for a flavorful start to your day.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 8
Calories 300 kcal

Ingredients
  

  • 1 lb breakfast sausage, crumbled
  • 6 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup diced bell peppers
  • 1/2 cup finely diced onions
  • 1 can (4 oz) diced green chiles, drained
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • to taste salt and freshly cracked black pepper
  • 8 small flour tortillas
  • to taste fresh cilantro, chopped
  • to taste ripe avocado slices

Instructions
 

  • In a medium skillet, add the crumbled breakfast sausage and cook over medium heat until browned and fully cooked, about 6-8 minutes. Once cooked, drain any excess grease and transfer the sausage to the slow cooker.
  • In a large mixing bowl, whisk together the eggs until well beaten. To the eggs, add the diced bell peppers, onions, drained green chiles, garlic powder, cumin, and season generously with salt and pepper. Stir until all ingredients are combined.
  • Carefully pour the egg and vegetable mixture over the crumbled sausage in the slow cooker, spreading it evenly.
  • Cover the slow cooker with its lid, setting it to cook on low for 4 hours or high for 2 hours, until the eggs have set and are cooked through. Stir the mixture occasionally to promote even cooking.
  • When the taco filling is fully cooked, sprinkle the shredded cheddar cheese on top. Cover the slow cooker again and let it sit on the warm setting for about 10 minutes, allowing the cheese to melt beautifully.
  • While the cheese melts, warm the small flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or microwave them for 20 seconds until soft and pliable.
  • To assemble the tacos, take a warmed tortilla and spoon a generous amount of the breakfast mixture onto the center. Garnish with fresh cilantro and pop a couple of avocado slices on top for added creaminess and flavor.

Notes

Serve the tacos on a vibrant platter, and offer extra cilantro and avocado slices on the side for guests to customize their tacos. A drizzle of hot sauce could also add a delightful kick!
Keyword breakfast, slow cooker, tacos