Made famous in San Diego, this California burrito uses french fries instead of rice & beans. Make this overnight breakfast version in your slow cooker.
California burritos are my guilty pleasure. I had my first California burrito when I went home with a college buddy to La Jolla over spring break back in 2000. French fries in a burrito?!? I couldn’t believe it. One bite and I was hooked. 20 years later, I still eat California burritos on a regular basis. Lucky for me, I can find them readily around Los Angeles these days.
What Is A California Burrito
This is not an authentic Mexican dish. The California burrito was created in San Diego. Rice & beans? NO. California burritos consist of a flour tortilla stuffed with carne asada, pico de gallo, cheese, guacamole, and french fries. Some variations add other ingredients like sour cream. Personally I don’t like sour cream in mine but as a way to incorporate it into the recipe, I used sour cream instead of milk in my egg mixture.
How Many Eggs To Use
You’ll need enough eggs to mostly cover the food in the slow cooker….but not so much that it’s swimming in liquid. If you notice in my before pic and in the video, the egg mixture reaches right to the top of the food. I then cover it with the remaining cheese. For me, this means using 12 large eggs. When I used medium-size eggs, I need 16 eggs to achieve this. If you don’t think it’s looks like enough eggs, whisk a few more & pour them on top.
The Good Stuff
The best part of course is the burrito stuffing. Frozen french fries work better than fresh. Yes, you can use fresh but in my experience they turn mushy. Trust me, use frozen. You will need cooked carne asada. If you don’t want to use carne asada, substitute another cooked meat like shredded beef or ground beef. I used 1 avocado, you can use two if you think you’ll want more or even dollops of guacamole. Topping suggestions for this casserole include: cilantro, guacamole and salsa.
Other breakfast casseroles you might enjoy:
Tip For A Successful Breakfast Casserole
There are a few things you need to do or know to make this breakfast casserole a good one:
1) Grease the heck out the slow cooker. I sprayed mine heavily with cooking spray and it slid right out with no sticking. You can also line your slow cooker with parchment paper or use a slow cooker liner.
2) Let the casserole cool completely before removing it. This too will help it from not sticking to the base.
3) Every slow cooker heats differently. Your casserole might done after 6 hours on low or it might take 8. Insert a knife into the center; when it comes out clean you’ll know it’s done. Mine took about 7 hours on low.
Freezing Your Casserole
This breakfast casserole will keep for up to 5 days in the refrigerator. After that, you can freeze any leftovers. Or you can make this ahead with the sole purpose of freezing it; this is also a great meal prep recipe. Once cooled completely, slice and freeze in sections or freeze the casserole as a whole if your freezer permits it. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator & reheat in the microwave or oven.
You will need a large, 6-quart slow cooker for this recipe.
Slow Cooker California Burrito Breakfast Casserole:
- 12 large eggs
- 16 ounces carne asada, cooked & chopped
- 32 ounces frozen french fries
- 1/3 cup onion, diced
- 1/3 cup tomatoes, diced
- 1 avocado, peeled, pitted & diced
- 1/3 cup sour cream (or milk of your choice)
- 1 tsp salt
- 1/2 tsp pepper
- 2 cup cheddar cheese, shredded
- Spray slow cooker generously with cooking spray.
- Add half of the french fries to the bottom of the slow cooker and top with half the of onions, half the tomatoes, half the cooked carne asada, half of the avocado, and half of the cheese. Repeat layers again starting with the french fries and end with the avocado. Save the last cup of the cheese.
- In a large bowl, whisk together eggs, sour cream, salt, and pepper. Pour mixture over the ingredients in the slow cooker. Top with remaining cheese.
- Cook HIGH 3-4 hours or LOW 6-8.
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