Brunch Burritos

• 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 or hot pepper sauce

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.
2. Cook, covered, on low 4-5 hours or until center is set and a thermometer reads 160u0b0.
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.

pork sausage, bacon, eggs, potatoes, onion, cheddar cheese soup, green chiles, garlic, pepper, cheddar cheese, flour tortillas, toppings

Taken from www.tasteofhome.com/recipes/brunch-burritos/ (may not work)