The Kitchn: Use your slow cooker for homemade breakfast burrito bowls - really!
Salsa or hot sauce
Chopped fresh cilantro
Heat a large skillet over medium heat. Add the sausage and cook, breaking up any large clumps of sausage with a spatula, until cooked through and browned, 5 to 7 minutes. Remove the pan from the heat and set aside to cool slightly.
Transfer the sausage to a four-quart slow cooker. Add the potatoes, beans, salsa, chiles, shallot or onion, garlic and salt, and stir to combine.
Cover and cook on the low setting until the potatoes are tender, 6 to 8 hours.
When the potatoes are tender, scramble or fry as many eggs as desired in a nonstick skillet. Layer the sausage, potato, and bean mixture over tortilla chips if desired and top with the eggs. Top with diced avocado, hot sauce or salsa and cilantro, if desired.
Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to four days. If doubling the recipe, use a five-quart or larger slow cooker.
(Meghan Splawn associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
