Ingredients
6 bacon strips, diced1 cup frozen cubed hash brown potatoes2 tablespoons chopped onion6 eggs1/4 cup sour cream3/4 cup shredded cheddar cheese, divided2 tablespoons taco sauce1/2 to 1 teaspoon hot pepper sauce4 flour tortillas (10 inches), warmedSour cream and chopped tomatoes, optional
Preparation
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute potatoes and onions in drippings until potatoes are golden brown, stirring occasionally.
In a large bowl, whisk eggs and sour cream. Stir in 1/4 cup cheese, taco sauce and hot pepper sauce. Pour over potato mixture; add bacon. Cook and stir over medium heat until eggs are completely set.
Spoon about 3/4 cup down the center of each tortilla; sprinkle with remaining cheese. Fold bottom and sides of tortilla over filling. Serve immediately with sour cream and tomatoes if desired.
