|bacon strips, diced||6|
|frozen cubed hash brown potatoes||1 cup|
|chopped onion||2 tablespoons|
|sour cream||1/4 cup|
|shredded cheddar cheese, divided||3/4 cup|
|taco sauce||2 tablespoons|
|hot pepper sauce||1/2 to 1 teaspoon|
|flour tortillas (10 inches), warmed||4|
|Sour cream and chopped tomatoes, optional|
- 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.