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–+ servings
Crockpot breakfast tacos topped with fresh ingredients and served on a plate

Crockpot Breakfast Tacos

Delicious slow cooker breakfast tacos filled with eggs, beef beef chorizo, diced potatoes, and cheese, perfect for brunch or busy mornings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 tacos
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 12 large large eggs (can be whole or lightly whisked)
  • 1 lb fresh crumbled beef beef chorizo (use pre-crumbled for ease)
  • 2 cups diced potatoes (small dice, about 1/2 inch; microwave for 2 minutes if waxy)
  • 2 cups shredded cheddar or Mexican blend cheese (can swap for pepper jack for extra heat)
  • 8 pieces corn or flour tortillas (warm before serving)
  • to taste salsa
  • 1 piece avocado (sliced)
  • to taste fresh cilantro (chopped)

Method
 

Preparation
  1. Lightly grease the slow cooker with a bit of oil or nonstick spray.
  2. Decide whether to whisk the eggs or add them whole to the cooker.
  3. Add the crumbled beef beef chorizo, diced potatoes, and shredded cheese to the eggs.
  4. Gently stir until everything is evenly combined, being careful not to overmix.
Cooking
  1. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours until potatoes are fork-tender and eggs are set throughout.
Serving
  1. Heat a griddle or skillet over medium-high heat and warm tortillas for 20 to 30 seconds per side.
  2. Scoop the slow-cooked filling into each tortilla.
  3. Top with salsa, avocado slices, and chopped cilantro. Serve immediately.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 6gSodium: 600mgFiber: 3gSugar: 1g

Notes

Serve family-style on a large platter to build personalized tacos. Can be made with vegetarian or spicy variations.

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