Breakfast Burrito Bowl

Ingredients#

• 8 ounces uncooked breakfast sausage, casings removed
• 2 large Yukon Gold potatoes, small dice
• 1 cup cooked pinto beans
• 1 cup tomato salsa
• 1 (4-ounce) can fire-roasted green chiles, drained
• 1 medium shallot or small red onion, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 6 to 8 large eggs
• Tortilla chips
• 1 medium avocado, diced
• Salsa or hot sauce
• Chopped fresh cilantro

Instructions#

1. Heat a large skillet over medium heat.
2. Add the sausage and cook, breaking up any large clumps of sausage with a spatula, until cooked through and browned, 5 to 7 minutes.
3. Remove the pan from the heat and set aside to cool slightly.
4. Transfer the sausage to a 4-quart slow cooker.
5. Add the potatoes, beans, salsa, chiles, shallot or onion, garlic, and salt, and stir to combine.
6. Cover and cook on low for 6 to 8 hours.
7. Cover and cook on the LOW setting until the potatoes are tender, 6 to 8 hours.
8. When the potatoes are tender, scramble or fry as many eggs as desired in a nonstick skillet.
9. Layer the sausage, potato, and bean mixture over tortilla chips and top with the eggs.
10. Top with diced avocado, hot sauce or salsa, and cilantro