Mexican Breakfast Burritos

• 4 tablespoons butter divided
• 1 pound hash browns frozen shredded
• 1 package egg McCormick(R) Good Morning Mexican, Casserole Slow Cooker Breakfast Seasoning Mix
• 1/2 cup onions chopped
• 1/2 cup red bell peppers chopped
• 1 pound breakfast sausage ground, cooked and drained
• 8 eggs
• 1/4 cup heavy cream
• 9 flour tortillas medium
• 2 cups shredded cheddar cheese

1. Melt 2 tablespoons of the butter in large skillet on medium heat. Add hash browns and 1/2 of the Seasoning Mix; cook 3 to 4 minutes or until softened. Add onions and bell peppers; cook 4 to 5 minutes longer or until onions are tender and potatoes are lightly browned. Stir in cooked sausage. Remove mixture from skillet; set aside.
2. Mix eggs, cream and remaining Seasoning Mix in medium bowl with wire whisk until well blended. Melt remaining 2 tablespoons butter in same skillet on medium heat. Add egg mixture; cook 3 to 4 minutes or until soft curds form.
3. To assemble burritos, place 1/2 cup potato mixture on each tortilla. Top with 1/4 cup each eggs and cheese. Fold each into a burrito. Serve immediately.
4. Make Ahead Tip: Wrap prepared burritos in plastic wrap and store in freezer. To reheat, remove burrito from plastic wrap. Place on microwavable plate and cover with damp paper towel. Microwave 3 minutes on MEDIUM then 3 minutes on HIGH. Let stand 1 minute before serving.

butter, egg, onions, red bell peppers, sausage ground, eggs, heavy cream, flour tortillas, cheddar cheese

Taken from www.yummly.com/recipe/Mexican-Breakfast-Burritos-2621022 (may not work)