Bear's Breakfast Burritos

Bear's Breakfast Burritos

2 (22 oz) pkg. frozen hash brown patties
15 eggs
2 T. chili powder
2 T. garlic salt
1 T. ground cumin
1/2 lb. uncooked chorizo or bulk spicy pork sausage
6 jalapeno peppers, seeded and minced
1 large green pepper chopped
1 red pepper chopped
1 onion chopped
1 bunch green onions chopped
3 C. salsa
1 (28 oz) pkg. tortilla shells
4 C. Monterey Jack Cheese
sour cream, optional

Cook hash browns according to package directions; crumble and keep warm.
Meanwhile in a large bowl whisk the eggs, chili powder, garlic and onion. Set
aside. In a large skillet cook the chorizo, peppers and onion over medium heat
until meat is no longer pink; drain. Add reserved egg mixture; cook and stir
over medium heat until eggs are set. Stir in salsa.
Spoon 1/2 C. hash browns and 1/2 C. egg mixture off center on each tortilla,
sprinkle with 1/3 C. cheese. Fold sides and ends over filling and roll up.
Wrap each burrito in waxed paper and foil. Serve warm with sour cream if
desired. Cool remaining burritos to room temperature; freeze up to 1 month.
To use frozen burritos: Remove foil and waxed paper. Place burritos 2" apart on
an ungreased baking sheet. Bake uncovered at 350 for 50-55 minutes or until
heated through.