Sandy'S Breakfast Burritos - cooking recipe

Ingredients

16 flour tortillas
1 pkg. frozen hash brown potatoes
1 pkg. chorizo
16 large eggs
1 small can evaporated milk
salt and pepper to taste
3 large tomatoes, chopped
1 large onion, chopped
1 pt. sour cream
1 pt. guacamole
2 c. grated sharp Cheddar cheese
1 jar piquant sauce

Preparation

Fry hash browns and when about half done, add chorizo that has been removed from its casing.
Crumble the sausage into the potatoes and continue cooking.
Beat the eggs with the evaporated milk, salt and pepper; scramble over low heat.
In the meantime, warm tortillas in a warm skillet without shortening.
Heat tortillas just until soft; put on a warm plate or in a tortilla warmer and keep warm in very low oven.
Serve everything in separate dishes to let everyone take what they want.