Tulsa Town Breakfast Burritos

• 2 pounds pork sausage
• 1 bag frozen hash browns potatoes
• 1 pound Kraft Velveta cheese (Mexican Style-diced)
• 12 eggs beaten with 1⁄2 cup milk
• 1 medium onion, chopped
• 1 package large (12") flour tortillas (soft, 20-25)
• Garlic, chili powder, hot peppers if desired

Crumble and fry sausage and onions until done. Drain grease and set sausage aside. Cook hash browns and set aside with sausage.

Add to the egg mixture:

• 1⁄4 teaspoon garlic powder
• 1 tablespoon chili powder
• diced hot peppers if desired.

Place sausage, onion and hash brown mixture in a Dutch oven and place over medium heat. Add the egg mixture and cook until done. Be careful not to over cook. Add cheese to the top of the above mixture. When cheese is melted, wrap 1 larger serving spoon of the mixture in a warmed tortilla.

These can be wrapped in foil or zip-lock bag to keep warm. Makes about 20-25 servings.

Submitted by Gene Cockriel, Ponca City.