Step 1

To make the filling: Melt 2 tablespoons butter in 10-inch nonstick skillet over medium high heat. Add potatoes and bell pepper. Cook over medium heat 2-3 minutes or just until beginning to soften.

Step 2

To the skillet add sausage, chili powder, garlic salt, onion powder, black pepper and cumin. Mix well to combine. Cook over medium-high heat for 5-7 minutes or until pork is no longer pink. Drain, excess fat from skillet. Remove to a plate.

Step 3

To make the eggs: In a small bowl, whisk eggs and sour cream together until fully combined. Add reserved 1 teaspoon butter to skillet. Add egg mixture; cooking over medium heat, gently lifting portions with spatula so uncooked portion flows underneath. Cook for 2-3 minutes or just until eggs are set.

Step 4

To assemble: Divide 3/4 cup of cheddar cheese sprinkling down the center of each of the 4 tortillas then arrange ¼ cup spinach leaves over cheese. Spoon ¼ of hash brown-sausage mixture over spinach. Next, add ¼ scrambled eggs. Top with green onions sprinkling each with remaining cheese.

Step 5

Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling ending seam side down.

Step 6

Heat vegetable oil in a clean skillet.  Brown tortillas over medium-high heat just until lightly golden on both sides, turn for even browning. (Start seam side down.)

Step 7

Serve immediately with salsa and sour cream, if desired.