Slow Cooker Breakfast Burrito Bowls

Makes 6 to 8 servings

For the burrito bowls:

8 ounces uncooked breakfast sausage, casings removed

2 large Yukon Gold potatoes, cut into small dice

1 cup cooked pinto beans

1 cup tomato salsa

1 can (4 ounces) fireroasted green chiles, drained 1 medium shallot or small red onion, finely chopped

1 clove garlic, minced

½ teaspoon kosher salt

6 to 8 large eggs

For serving (optional):

Tortilla chips

1 medium avocado, diced

Salsa or hot sauce

Chopped fresh cilantro Heat a large skillet over medium heat. Add sausage and cook, breaking up any large clumps with a spatula, until cooked through and browned, 5 to 7 minutes. Remove from heat and set aside to cool slightly.

Transfer sausage to a four-quart slow cooker. Add potatoes, beans, salsa, chiles, shallot or onion, garlic and salt, and stir to combine.

Cover and cook on low setting until potatoes are tender, 6 to 8 hours.

When 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.

Notes: Leftovers can be stored in an airtight container in refrigerator up to four days. If doubling the recipe, use a five-quart or larger slow cooker.