Ingredients
Scale
1 lb. Ground Sausage
1 Carton of Idaho Spuds Hashbrowns
1 Dozen Eggs
2–3 C. Shredded Cheese
Green Chiles or Hot Sauce for Topping
Instructions
- Boil 1 pint of water and pour into the hashbrown carton. Let it sit for 12 minutes.
- Brown ground sausage in a medium pan. Salt and pepper to taste.
- Add hashbrowns and sausage to a large bowl.
- Scramble and cook all the eggs. Salt and pepper to taste.
- Add eggs to the large bowl with hashbrowns and sausage. Mix.
- Take one of your homemade tortillas, melt a handful of cheese on it, spoon about a 1/2 cup of filling onto the tortilla, add chiles or hot sauce if desired, roll up, and enjoy!
Notes
Freeze the leftover filling in a freezer bag for four months–if you can make it that long! I usually freeze the filling and plan to use it within the month. The leftover tortillas can also go in the freezer.