Breakfast Burritos

Stack tortillas and wrap in foil; heat in a 350° oven for 10 minutes until heated through. (Or wrap tortillas in paper towels; heat in microwave oven on 100% power [high] about 1 minute or until heated through.) Set aside.

In a medium nonstick skillet, melt the 1 tablespoon butter over medium heat. Stir in hash browns. Spread in an even layer; press down lightly with spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn hash browns over with a spatula. Cook for 6 to 8 minutes more or until golden brown and crisp (turn potatoes as necessary for even browning). Stir in sausage and bacon; heat through. Set aside; keep warm.

In a small bowl, whisk together eggs, milk, salt and chili powder. In a large skillet, melt the 1 tablespoon butter over medium heat; add onion and sweet pepper. Cook over medium heat until vegetables are tender. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges.

With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking and folding over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.

Divide potato mixture evenly among tortillas, placing just below the center of each tortilla. Top each with some of the egg mixture, chilies, queso fresco, sour cream and the 1/3 cup salsa. For each tortilla, fold bottom edge up and over the filling. Fold opposite sides in. Roll up from bottom. Serve immediately or keep warm in a 200° oven. If you like, serve with additional salsa.