Ingredients: 1 pound bulk pork sausage, cooked and drained, 1/2 pound bacon strips, cooked and crumbled, 18 large eggs, lightly
beaten, 2 cups frozen shredded hash brown potatoes, thawed, 1 large onion, chopped, 1 can (10-3/4 ounces) condensed cheddar
cheese soup, undiluted, 1 can (4 ounces) chopped green chiles, 1 teaspoon garlic powder, 1/2 teaspoon pepper, 2 cups shredded
cheddar cheese, 10 flour tortillas (10 inches), warmed, Optional toppings: Jalapeno peppers, salsa and hot pepper sauce.
Combine the first nine ingredients in a large bowl. Transfer half of the egg mixture into a cooking spray-coated 4- or 5-quart slow
cooker. Place half of the cheese on top. Layers should be repeated. Cook on low for 4–5 hours, covered, or until the center
is done and the thermometer reaches 160°. Distribute 3/4 cup of the egg mixture in the middle of every tortilla. Roll up the tortilla by folding its edges and bottom over the contents. Add your preferred toppings.