Taste of Home
Brunch Burritos
TOTAL TIME: Prep: 30 min. Cook: 4 hours
YIELD: 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
Ingredients
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1 pound bulk pork sausage, cooked and drained
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1/2 pound bacon strips, cooked and crumbled
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18 large eggs, lightly beaten
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2 cups frozen shredded hash brown potatoes, thawed
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1 large onion, chopped
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1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
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1 can (4 ounces) chopped green chiles
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1 teaspoon garlic powder
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1/2 teaspoon pepper
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2 cups shredded cheddar cheese
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10 flour tortillas (10 inches), warmed
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Optional toppings: Jalapeno peppers, salsa and hot pepper sauce
Directions
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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.
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2.
Cook, covered, on low 4-5 hours or until center is set and a thermometer reads 160°.
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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.
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.
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