Potato-And-Egg Burritos

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Southern Living


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10 (6-inch) flour tortillas

8 bacon slices

1 (16-ounce) package frozen shredded hash browns, thawed

1 medium onion, chopped

1 dozen large eggs

1 teaspoon salt

3/4 teaspoon pepper

Shredded Cheddar cheese (optional)

Salsa (optional)

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