Asparagus Brunch Pockets

Pressure-Cooker Beef Burritos with Green Chiles

Green Chile Brunch Bake

Banana Brunch Punch

Individual Brunch Casseroles

Chicken Brunch Bake

Chive-Ham Brunch Bake

Holiday Brunch Casserole

Sunday Brunch Egg Casserole

Brie and Sausage Brunch Bake

Smoked Salmon-Potato Brunch Bake

Overnight Brunch Casserole

Hash Brown & Chicken Brunch Casserole

Mushroom-Artichoke Brunch Bake

Mushroom Brunch Toast

Sunday Brunch Casserole

Blueberry Brunch Loaf

Sausage Brunch Muffins

Easter Brunch Lasagna

Home Dishes & Beverages Sandwiches & Wraps Breakfast Sandwiches

Brunch Burritos

Name: Brunch Burritos
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 10 servings.
Cuisine: North America, Mexican
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 and hot pepper sauce

Add a Review

Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 4 hours

Makes

10 servings

I like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.—Beth Osburn, Levelland, Texas

Brunch Burritos Recipe photo by Taste of Home

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 and hot pepper sauce

Directions

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.
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.

Nutrition Facts

1 burrito (calculated without optional toppings): 683 calories, 38g fat (15g saturated fat), 449mg cholesterol, 1650mg sodium, 41g carbohydrate (3g sugars, 7g fiber), 35g protein.

Brunch Burritos

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home