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Ingredients
- 1 lb. bulk chorizo sausage
- 2 tablespoons olive oil
- 16 oz. frozen diced hash-brown potatoes, with onions and peppers
- 8 large eggs, beaten
- 8 strips bacon, cooked and chopped
- 1 1/2 cups shredded Cheddar or Mexican Blend cheese
- 8 (8-inch) Old El Paso flour tortillas, heated
- Pico de gallo, chopped avocado, and/or hot sauce, for serving, if desired
View Full Recipe at Two Peas and Their Pod
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