Easy Slow Cooker Breakfast Tacos Recipe

  • Author: Carissa Shaw for Mom Needs Chocolate
  • Prep Time: 15
  • Cook Time: 8
  • Total Time: 495


  • 2 pounds breakfast sausage
  • 1 package (approx. 30 ounces) frozen shredded hash brown potatoes
  • 1 small onion, diced
  • 18 eggs
  • 1 1/2 cups milk
  • 1 can RO*TEL Canned Tomatoes and Green Chilies
  • 2 cups shredded cheddar cheese
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can Brooks Chili Beans


1. Spray your slow cooker with non-stick cooking spray. Pour the frozen hash browns into the slow cooker then top with the diced onion.

2. Break the eggs into a large mixing bowl. Add milk then beat until well incorporated. Stir in the RO*TEL, 1 cup of the cheese, dry mustard, salt, and pepper. Pour the mixture over the hash browns in the slow cooker.

3. Brown the sausage in a skillet, breaking into bite size chunks. Drain off the grease then pour the cooked sausage evenly into the slow cooker. Sprinkle the remaining cheese over the top.

4. Cook the taco filling on low for 8 hours, then serve with warmed tortillas, Brooks Chili Beans, and sour cream.


  • Serving Size: 24
  • Calories: 247
  • Sugar: 2
  • Sodium: 496
  • Fat: 18
  • Saturated Fat: 7
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 8
  • Protein: 13
  • Cholesterol: 174
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