BRUNCH BURRITOS

Brunch Burritos image

I like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.-Beth Osburn, Levelland, Texas

Provided by Taste of Home

Time 4h30m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

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 and hot pepper sauce

Steps:

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

Nutrition Facts : Calories 683 calories, Fat 38g fat (15g saturated fat), Cholesterol 449mg cholesterol, Sodium 1650mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 7g fiber), Protein 35g protein.