Go Back
Slow Cooker Mexican Breakfast Burrito Bowls
Print Recipe Pin Recipe
Course Breakfast
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Mixing Bowl

Ingredients
  

  • 1 pound ground chorizo
  • 1 large onion, diced
  • 2 bell peppers, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 8 large eggs
  • 1 cup shredded cheddar cheese
  • Chopped cilantro, sliced avocado, and salsa for serving

Instructions
 

  • Brown the chorizo in a skillet over medium heat until cooked through, breaking it into small pieces as it cooks. Drain excess fat and transfer the meat to the slow cooker.
  • Add the diced onion, bell peppers, garlic, black beans, diced tomatoes with green chilies, cumin, chili powder, and salt to the slow cooker. Stir everything together until well combined.
  • Cover and cook on low for 6 hours or on high for 3 hours until the vegetables are tender.
  • In a bowl, whisk the eggs until smooth. Pour them over the cooked mixture in the slow cooker and stir gently to combine.
  • Sprinkle the shredded cheddar cheese on top, cover again, and cook on high for 20 to 30 minutes until the eggs are just set.
  • Spoon the mixture into bowls and add cilantro, avocado, and salsa before serving.

Notes

Stir the eggs only once after adding them so they stay in soft curds rather than turning rubbery. If you prefer a milder flavor, swap the chorizo for ground turkey and reduce the chili powder by half. Leftovers reheat well in the microwave with a splash of water to loosen the texture.
Course: Breakfast
Cuisine: Mexican
Equipment: Slow Cooker, Large Skillet, Mixing Bowl