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Baked Breakfast Burritos

Meet the Cook: Every week, I try a minimum of three new recipes. This is one I clipped from the paper. When I served it to my five grown children, not a morsel was left! -Carol Towey, Pasadena, California

4 ServingsPrep/Total Time: 30 min.

Ingredients

6 to 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 cheese, divided
3 tablespoons enchilada sauce
1 tablespoon butter
4 large flour tortillas (10 inches)
Sour cream and additional enchilada sauce, optional

Directions

In a skillet, cook bacon until crisp; remove to paper towel to drain.
Reserve 1 tablespoon of 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 the bacon; add to eggs with mushroom mixture. Spoon down
center of tortillas; roll up.
Place, seam side down, in an 11-in. x 7-in. baking dish. Sprinkle

2 of 2

Baked Breakfast Burritos (continued)

Directions (continued)

with remaining cheese. Bake at 350° for 5 minutes or until
cheese melts. Serve with sour cream and enchilada sauce if desired.
Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 707 calories, 45 g fat (19 g saturated fat), 488 mg cholesterol, 965 mg sodium, 38 g carbohydrate, 7 g fiber, 28 g protein.