Low and Slow Huevos Rancheros

Ingredients

• 1/2 pound fresh chorizo
• 1/2 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 2 jalapeno peppers, seeded and chopped
• 1 garlic clove, minced
• 3 cups frozen cubed hash brown potatoes, thawed
• 8 large eggs, beaten
• 2 cups shredded Colby-Monterey Jack cheese
• 1 cup salsa
• 4 bacon strips, cooked and crumbled
• 20 flour tortillas (6 inches)
• Fresh chopped cilantro and additional salsa, optional

Directions

1. In a large skillet, cook chorizo, onion, pepper, jalapenos and garlic, over medium-high heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Transfer mixture to a 3- or 4-qt. slow cooker. Stir in next 5 ingredients.
2. Cook, covered, on low until potatoes are tender and eggs are set, 3-1/2-4 hours. Turn off slow cooker; remove insert. Let stand 10 minutes before serving. Serve with tortillas. If desired, top with cilantro and additional salsa