Low And Slow Huevos Rancheros

• 1/2 pound fresh chorizo
• 1/2 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 2 jalapeno pepper, seeded and chopped
• 1 garlic clove, minced
• 3 cups frozen cubed hash brown potatoes, thawed
• 8 large eggs, beaten
• 2 cups shredded Colby-Monterey Jack cheese
• 1 cup salsa
• 4 bacon strips, cooked and crumbled
• 20 flour tortillas (6 inches)
• Fresh chopped cilantro and additional salsa, optional

1. In a large skillet, cook chorizo, onion, pepper, jalapeno and garlic, over medium-high heat 6-8 minutes or until cooked through, breaking into crumbles; drain. Transfer mixture to a 3- or 4-qt. slow cooker. Stir in next five ingredients.
2. Cook, covered, until potatoes are tender and eggs are set, 3-1/2-4 hours. Turn off slow cooker; remove insert. Let stand 10 minutes before serving. Serve with tortillas. If desired, top with cilantro and additional salsa.

chorizo, onion, sweet red pepper, jalapeno pepper, garlic, potatoes, eggs, cheese, salsa, bacon, flour tortillas, cilantro

Taken from www.tasteofhome.com/recipes/low-and-slow-huevos-rancheros/ (may not work)