Crock-Pot Breakfast Burritos — What a Crock Challenge


I love these simple to make slow cooker breakfast burritos when I’m getting ready to run out the door on a busy morning.  They’re equally good on a lazy Saturday morning breakfast with other good stuff!!

What a Crock Crockpot Challenge Breakfast Burritos

Breakfast Burrito Filling

Note – you’ll also need whole wheat or corn tortillas (if you’re gluten-free, like me) and at least one egg per burrito. Cheese, salsa and anything else you like on your burritos is optional.

1 15oz can black beans, drained and rinsed

1 10oz can diced tomatoes with green chiles

1 cup uncooked pearl barley

2 cups broth or water

3/4 cups frozen corn

1/4 cup chopped green onions

1 teaspoon ground cumin

1-3 garlic cloves, chopped

1 teaspoon chili powder (optional)

Combine all ingredients in the crock-pot and cook on low for 4 hours. This will be your basic burrito filling minus the eggs. You can start it at night to be ready first thing in the morning. Or cook it whenever you have the time, allow it to cool and refrigerate for up to 5 days.

When you’re ready for your burritos, warm the filling if needed and scramble 1-2 egg per burrito. Spread some filling and egg on your whole wheat or corn tortillas, add some shredded cheese and salsa if you like and fold them up.

Have you ever made a breakfast dish in the crock-pot before? What did you make? Make sure to leave a comment b’low and share what your filling was for this delish dish!

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