Breakfast Burritos

Ingredients

3 tablespoons vegetable oil

4 cups (12 oz) frozen shredded hash brown potatoes (from 30-oz bag)

8 eggs

1 can (4.5 oz) Old El Paso™ chopped green chiles

1/2 teaspoon salt

1/2 teaspoon pepper

6 fully cooked breakfast sausage links, cut in 1/4-inch pieces

1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)

2 cups shredded Mexican cheese blend (8 oz)

Directions

In a large mixing bowl, whisk together the eggs, green chiles, salt, and pepper until thoroughly combined. Cook sausage 2 to 3 minutes in same skillet over medium-high heat, turning regularly, until browned. Stir in the egg mixture and cook, stirring periodically, for 2 to 3 minutes, or until scrambled.

To make the burritos, start by spooning a line of hash browns down the center of each tortilla. Add the cheese and egg mixture over top.

To keep the filling in place, roll each tortilla tightly. Serve right away.