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
Reviews
I’m glad I had a crowd to feed. This makes a lot. Everyone loved it. It was hardy and delicious. I served with a bowl of cut up fruit and mimosa’s. Yummy!
Excellent! My fami!y couldn't get enough of these!
I haven't tried this but it sounds great! I have a question though. Can these be frozen after they are assembled? There are just two of us and that would be a handy "instant" breakfast.
This is a great recipe for those busy weekends we all have. This has been a hit with my family and I'll keep using it for years to come!