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1 bag (16 oz) frozen Southern-style hash browns
12 eggs
1 large onion, chopped
1 green pepper, chopped
1/2 pound bulk pork sausage, browned and drained
12 flour tortillas (10 inches), warmed
3 cups (12 ounces) shredded cheddar cheese
Salsa and sour cream, optional

In a large skillet, fry hash browns according to package directions; remove and set aside. In a large bowl, beat eggs; add onions and green pepper. Pour into the same skillet; cook and stir until eggs are set. Remove from heat. Add hash browns and sausage; mix gently. Place about 3/4 cup of filling on each tortilla and top with about 1/4 cup cheese. Roll up and place on a greased baking sheet. Bake at 350 degrees for 15 to 20 minutes or until heated through. Serve with salsa and sour cream if desired. Yield: 12 servings.
Given to me by my friend,
Cecelia Kraft.
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