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Sausage And Egg Breakfast Tacos

by Kahnita Wilkerson featured in Slow Cooker Breakfasts 4 Ways

Ingredients

for 8 servings

  • 3 cups
    potato, peeled, diced (675 g)
  • 2 cups
    breakfast sausage, cooked (275 g)
  • 1 green bell pepper, diced
  • ½ white onion, chopped
  • 2 cups
    spinach (80 g)
  • 12 eggs
  • 2 teaspoons
    garlic powder
  • salt, to taste
  • pepper, to taste
  • 1 cup
    milk, or milk alternative (240 mL)
  • 1 cup
    shredded cheddar cheese (100 g)
  • salsa, to serve
    Calories 427
    Fat 27g
    Carbs 16g
    Fiber 1g
    Sugar 3g
    Protein 26g

Estimated values based on one serving size.

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Preparation

  1. Layer the potatoes on the bottom of a greased slow cooker.
  2. Add the sausage, green bell peppers, onion, and spinach.
  3. In a large bowl or measuring cup whisk together the eggs, garlic powder, salt, pepper, and milk.
  4. Pour egg mixture over the potatoes, sausage, and vegetables. Top with cheddar cheese.
  5. Cover and cook on low for 6-8 hours
  6. Carefully remove lid and serve filling on a tortilla and add salsa.
  7. Enjoy!
 

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