Bear's Breakfast Burritos

prep time:: 45 min
total time:: 1 hr

Makes 12 servings

Karoline Kumke

ingredients

2 pkg. (22 1/2 oz each) frozen hash brown patties
15 eggs
2 tbsp chili powder
2 tbsp garlic salt
1 tbsp ground cumin
1/2 lb uncooked bulk spicy pork sausage
6 jalapeno peppers, seeded and minced
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 large onion, chopped
1 bunch green onions, chopped
3 c salsa
1 pkg. (28 oz) 12 inch flour tortillas, warmed
4 c Monterey Jack cheese, shredded
sour cream, optional

directions

1
Cook hash browns according to package directions; crumble and keep warm. Meanwhile, in a large bowl, whisk the eggs, chili powder, garlic and cumin. Set aside.
2
In a large skillet, cook the sausage, jalapenos, peppers and onions over medium heat until meat is no longer pink; drain. Add reserved egg mixture; cook and stir over medium heat until eggs are set. Stir in salsa.
3
Spoon 1/2 c hash browns and 1/2 c egg mixture onto each tortilla; sprinkle with 1/3 c cheese. Fold in sides and roll up. Serve warm with sour cream if desired.

notes

Leftover burritos can be wrapped in wax paper and foil and stored in freezer up to 1 month. To use: remove wrapping & place on ungreased baking sheet. Bake at 350 for 50-55 minutes.

Source: Taste of Home