Ingredients
1 pound bulk pork sausage1 package (28 ounces) frozen O’Brien potatoes, thawed2 cups shredded sharp cheddar cheese12 large eggs1/2 cup 2% milk1/4 teaspoon seasoned salt1/8 teaspoon pepper12 flour tortillas (8 inches)Optional toppings: Salsa, sliced jalapenos, chopped tomatoes, sliced green onions and cubed avocado
Preparation
In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain.
In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top.
Cook, covered, on low 3-3/4 to 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.
