Breakfast Burritos

By RoketJSquerl

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 chilies
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 cups (8 ounces) shredded cheddar cheese
• 10 flour tortillas (10 inches), warmed
• Optional toppings: jalapeno peppers, salsa or hot pepper sauce

Details

Servings 10
Adapted from beaugureaufood.com

Preparation

Step 1

In a large bowl, combine the first nine 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.

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

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. Yield: 10 servings.