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Categories:
pork sausage bacon eggs potatoes onion Cheddar cheese soup green chiles garlic pepper Cheddar cheese flour tortillas toppings
Viewed: 54 - Published at: 4 years agoIngredients
- 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
Method
- 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.
