Slow-Cooker Breakfast Burritos

• 1 package (12 ounces) uncooked breakfast sausage links
• 1 package (28 ounces) frozen O'Brien potatoes, thawed
• 2 cups shredded sharp cheddar cheese
• 12 large eggs
• 1/2 cup 2% milk
• 1/4 teaspoon seasoned salt
• 1/8 teaspoon pepper
• 12 flour tortillas (6 inches)
• Optional toppings: Salsa, sliced jalapenos, chopped tomatoes, sliced green onions, cubed avocado

1. Remove sausage from casings. In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain.
2. In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top.
3. Cook, covered, on low 3-3/4 to 4-1/4 hours or until eggs are set and a thermometer reads 160u0b0. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.

sausage links, frozen obrien potatoes, cheddar cheese, eggs, milk, salt, pepper, flour tortillas, salsa

Taken from www.tasteofhome.com/recipes/slow-cooker-breakfast-burritos/ (may not work)