Printable | Taste of Home

Baked Breakfast Burritos

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

In a skillet, cook bacon until crisp; remove to paper towel to drain.

Printed from tasteofhome.com Jul 24, 2008

-----------------------Fold------------------------

Baked Breakfast Burritos cont.

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. x 2-in. 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.

Yield: 4 servings.