Categories: Breakfast Dishes

Ingredients

• 6 bacon strips, diced
• 1 cup frozen cubed hash brown potatoes
• 2 Tbsp. chopped onion
• 6 eggs
• 1/4 cup sour cream
• 3/4 cup shredded cheddar cheese, divided
• 2 Tbsp. taco sauce
• 1/2 to 1 tsp. hot pepper sauce
• 4 flour tortillas (10 inches), warmed
• sour cream and chopped tomatoes, optional

Directions

1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 Tbsp. drippings. Add potatoes and onion to drippings, cook and stir over medium heat until potatoes are golden brown.

2. In a large bowl, whisk eggs and sour cream. Stir in 1/4 cup cheese, taco sauce and hot pepper sauce. Pour over potato mixture; add bacon. cook and stir over medium heat until eggs are completely set.

3. Spoon about 3/4 cup down the center of each tortilla; sprinkle with remaining cheese. Fold bottom and sides of tortilla over filling. Serve immediately with sour cream and tomatoes, if desired.

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