Brunch Burritos

Name: Brunch Burritos
Ingredients: 1 pound bulk pork sausage, cooked and drained; 1/2 pound bacon strips, cooked and crumbled; 18 large eggs, lightly beaten; 2 cups frozen shredded hash brown potatoes, thawed; 1 large onion, chopped; 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted; 1 can (4 ounces) chopped green chiles; 1 teaspoon garlic powder; 1/2 teaspoon pepper; 2 cups shredded cheddar cheese; 10 flour tortillas (10 inches), warmed; Optional toppings: Jalapeno peppers, salsa or hot pepper sauce

12 ingredients

3 steps

Ingredients

1 pound bulk pork sausage, cooked and drained
1/2 pound bacon strips, cooked and crumbled
18 large eggs, lightly beaten
2 cups frozen shredded hash brown potatoes, thawed
1 large onion, chopped
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 can (4 ounces) chopped green chiles
1 teaspoon garlic powder
1/2 teaspoon pepper
2 cups shredded cheddar cheese
10 flour tortillas (10 inches), warmed
Optional toppings: Jalapeno peppers, salsa or hot pepper sauce

Directions

1

In a large bowl, combine the first 9 ingredients. Pour half of the egg mixture into a 4- or 5-qt. slow cooker coated with cooking spray. Top with half of the cheese. Repeat layers.
2

Cook, covered, on low 4-5 hours or until center is set and a thermometer reads 160°.
3

Spoon 3/4 cup egg mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Add toppings of your choice.