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Jan's Breakfast Tortillas
I got this recipe from Jan Alphonso

Ingredients

• 4 cups salsa
• 4 cups Monterey Jack cheese, shredded
• 6 jalapeno's (seeded and choped fine)
• 1 red pepper diced
• 1 green pepper diced
• 1 onion diced
• 1 T. Cumin
• 1 t. salt
• 1 t. pepper
• 15 eggs
• 1 lb. spicy bulk sausage
• 2 pkg. frozen Ori-Ida hash brown potatoes
• Flour tortillas
• 1 T. Chili powder

Directions

1. Fry hash browns until golden brown. Set aside. Crumble sausage; add peppers, onion, spices and salsa. Cook until sausage is not pink. Whip eggs and add to sausage mixture; cook until done. Take 1/2 cup of hash browns, 1/2 cup sausage mixture and 1/3 cup cheese in each tortilla. Roll tortillas ( cut in half) in parchment paper and foil. Can freeze for up to 2 weeks. Let thaw overnight and place in crock pot and cook about 1 hour at 350.

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