Description
Crockpot Breakfast Tacos: Wake up to bold, comforting flavors with a hands-off breakfast featuring fluffy eggs, halal chorizo, hash browns, and melty cheese.
Ingredients
Scale
- 10 large eggs
- 1 cup milk
- 1 lb halal beef or chicken chorizo, cooked and crumbled
- 2 cups frozen diced hashbrown potatoes
- 1½ cups shredded cheddar or Mexican-blend cheese
- ½ cup diced onion
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and black pepper to taste
- 8–10 small tortillas, for serving
- Optional toppings: salsa, sliced avocado, chopped cilantro, sour cream
Instructions
- Lightly grease the inside of the crockpot.
- Add hashbrown potatoes and cooked chorizo to the crockpot and spread evenly.
- In a bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper.
- Pour the egg mixture over the potatoes and chorizo.
- Sprinkle shredded cheese evenly on top.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until eggs are set.
- Gently stir before serving and spoon into warm tortillas.
- Top with your favorite toppings and enjoy.
Notes
- You can customize with gluten-free tortillas if needed.
- Leftovers refrigerate well for 3–4 days; reheat in the microwave or skillet.
- For a milder version, reduce paprika or omit the spice entirely.
- Using halal chorizo ensures the dish stays Halal-friendly; you can substitute with any halal sausage if preferred.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours (low) or 2–3 hours (high)
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 taco
- Calories: Approx. 350–435 per taco
- Sugar: 2–4 g
- Sodium: 400–600 mg
- Fat: 20–24 g
- Saturated Fat: 9–12 g
- Unsaturated Fat: 8–12 g
- Trans Fat: 0 g
- Carbohydrates: 25–30 g
- Fiber: 2–4 g
- Protein: 15–25 g
- Cholesterol: 200–250 mg
Keywords: Crockpot Breakfast Tacos, slow cooker breakfast, halal chorizo, eggs and hash browns tacos, easy breakfast, meal prep, hands-off breakfast