1 lb. breakfast sausage
1½ cups Tico’s Pork Green Chile
1 large onion, diced
8 to 12 Egg-Lands Best eggs, scrambled
oil as needed
8 oz. Tillamook Sharp Cheddar shredded cheese
1 lb. frozen, diced hash browns
salt and pepper, as desired
12 burrito-size tortillas
4-oz. can diced green chiles, drained
Cook sausage over medium-high heat in a large skillet with about 2 tablespoons water, breaking into small chunks. When starting to brown, add the diced onion and let it cook along with the sausage. When sausage is done, transfer to a large bowl, leaving about three tablespoons of the drippings in the skillet. Add more oil if necessary.
Cook hash browns in the drippings, stirring often, until they are done and have a bit of browning. Add salt and pepper as desired.
Add hash browns to the bowl with the sausage, then mix in the can of diced green chiles and the Tico’s Pork Green Chile.
Wipe skillet clean and add a little additional oil, turning down the heat to medium. Whisk eggs together and scramble in the skillet until just cooked, light, and fluffy.
Gently fold the eggs and cheese into the sausage and chile mixture. Adjust seasoning to taste. (Add Sriracha or hot sauce, too, if desired.)
Wrap tortillas in a clean towel and warm in microwave for one minute. Turn over and microwave another 30 seconds, until heated through.
Divide Green Chile mixture between tortillas and roll. Wrap in foil. Serve immediately, or store in the freezer and thaw before reheating.