Bacon ‘N’ Egg Burritos

• 6 bacon strips, diced
• 1 cup frozen cubed 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

1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute potatoes and onions in drippings until potatoes are golden brown, stirring occasionally.
2. In a large 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.
3. 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.

bacon, potatoes, onion, eggs, sour cream, cheddar cheese, taco sauce, hot pepper, flour tortillas, sour cream

Taken from www.tasteofhome.com/recipes/bacon-n-egg-burritos/ (may not work)