Ingredients
1 pound bulk pork sausage, cooked and drained1/2 pound bacon strips, cooked and crumbled18 large eggs, lightly beaten2 cups frozen shredded hash brown potatoes, thawed1 large onion, chopped1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1 can (4 ounces) chopped green chiles1 teaspoon garlic powder1/2 teaspoon pepper2 cups shredded cheddar cheese10 flour tortillas (10 inches), warmedOptional toppings: Jalapeno peppers, salsa and hot pepper sauce
Preparation
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.
