| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Breakfast, Dia’s tried |
12 |
servings |
INGREDIENTS
| 1 |
pk |
(16 ounce) frozen Southern-style hashbrowns |
| 12 |
|
Eggs |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Green pepper; chopped |
| 1/2 |
lb |
Bulk pork sausage; browned and drained |
| 12 |
|
Flour tortillas; 10 inches warmed |
| 3 |
c |
Cheddar cheese; about 12oz, shredded |
|
|
Salsa; optional |
INSTRUCTIONS
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 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 F. for 15 to 20 minutes or until heated through. Serve with
salsa if desired.
NOTES : This recipe stretched my budget!!
Recipe by: Taste of Home
Posted to MasterCook Digest by "Brian and Claudia Nagel"
<uh_oh@pacbell.net> on Jan 16, 1999, converted by MM_Buster v2.0l.
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