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Crockpot Breakfast Tacos

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A simple slow cooker mix of eggs, spicy chorizo, diced potatoes, and melty cheese that turns into a scoopable taco filling.

Ingredients

Scale
  • 12 large eggs
  • 1 lb fresh crumbled chorizo
  • 2 cups diced potatoes (1/2-inch cubes)
  • 1 cup shredded cheddar cheese
  • 8 corn or flour tortillas
  • Salsa, for topping
  • 1 avocado, sliced
  • Fresh cilantro, chopped

Instructions

  1. Lightly grease the slow cooker to prevent sticking.
  2. Add whole or whisked eggs, crumbled chorizo, diced potatoes, and shredded cheese to the insert.
  3. Gently stir the mixture to combine evenly, taking care not to overmix if using whole eggs.
  4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  5. Warm tortillas on a griddle or skillet for 20 to 30 seconds per side.
  6. Scoop the cooked filling into warm tortillas and top with salsa, sliced avocado, and chopped cilantro.

Notes

For a lower-fat option, choose reduced-fat cheese and remove excess chorizo grease.

Nutrition

Find it online: https://www.simplefamilydishes.com/crockpot-breakfast-tacos/