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.

  • Total Time

    Prep: 30 min. Cook: 4 hours

  • Makes

    10 servings

Ingredients

    • 1 pound bulk pork sausage, cooked and drained
    • 1/2 pound bacon strips, cooked and crumbled
    • 18 large Nellie’s Free Range 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 chilies
    • 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

Directions

  • In a large bowl, combine the first nine 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

1 burrito (calculated without optional toppings): 683 calories, 38g fat (15g saturated fat), 449mg cholesterol, 1650mg sodium, 41g carbohydrate (3g sugars, 7g fiber), 35g protein.