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    Baked Breakfast Burritos


    Source of Recipe


    BBR

    Recipe Introduction


    Jan/Feb 1997 Country Woman magazine

    List of Ingredients




    6-8 bacon strips
    8 fresh mushrooms, sliced
    6 green onions, sliced
    1/3 cup chopped green pepper
    1 garlic clove, minced
    8 eggs
    1/4 cup sour cream
    3/4 cup shredded Cheddar or Monterey Jack cheese, divided
    3 Tblsp. enchilada or taco sauce
    1 Tblsp. butter or margarine
    4 large flour tortillas (9 inches)
    sour cream and additional enchilada or taco sauce, optional

    Recipe



    Cook bacon until crisp; remove to paper towel to drain. Reserve 1 Tblsp. drippings. Saute mushrooms, onions, green pepper, and garlic in drippings until tender; set aside and keep warm. In a bowl, beat eggs and sour cream. Stir in 1/4 cup cheese and enchilada sauce. In a skillet, melt butter; add egg mixture. Cook over low heat, stirring occasionally until eggs are set. Remove from heat. Crumble bacon; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up. Place, seam side down, in an 11 x 7 x 2" baking dish. Sprinkle with remaining cheese. Bake at 350 for 5 minutes or until cheese melts. Serve with sour cream and enchilada sauce if desired.
 

 

 

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