Brunch Burritos
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
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
