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Bacon 'n' Egg Burritos

6 bacon strips, diced
1 cup frozen Southern-style hash brown potatoes
2 tablespoons chopped onion
6 eggs
1/4 cup sour cream
3/4 cup shredded cheddar cheese, divided
2 tablespoons taco sauce
1/2 to 1 teaspoon hot pepper sauce
4 flour tortillas (10 inches), warmed
Sour cream and chopped tomatoes, optional

In a large skillet, cook bacon over medium heat until crisp. Using a
slotted spoon, remove to paper towels; drain, reserving 1 tablespoon

Printed from tasteofhome.com Jul 24, 2008

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Bacon 'n' Egg Burritos cont.

drippings. Add potatoes and onion to drippings; cook and stir over
medium heat until potatoes are golden brown. In a bowl, whisk eggs
and sour cream. Stir in 1/4 cup cheese, taco sauce and hot pepper
sauce. Pour over potato mixture; add bacon. Cook and stir over medium
heat until eggs are completely set. Spoon about 3/4 cup down the
center of each tortilla; sprinkle with remaining cheese. Fold bottom
and sides of tortilla over filling. Serve immediately with sour cream
and tomatoes if desired.

Yield: 4 servings.