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Baked Breakfast Burritos Recipe
Baked Breakfast Burritos Recipe photo by Taste of Home

Baked Breakfast Burritos Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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 Eggland's Best 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Crumble the bacon; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up.
  4. Place, seam side down, in an 11-in. x 7-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.
Originally published as Baked Breakfast Burritos in Country Woman January/February 1997, p31

Nutritional 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.

Reviews for Baked Breakfast Burritos

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 18, 2012

I've made this recipe several times and everyone loves it. The only thing I added is a little salsa to the eggs after they were cooked.

MY REVIEW
Reviewed Nov. 2, 2011

Okay, but I didn't care for the mushrooms at all, and would probably prefer sausage instead of bacon.

MY REVIEW
Reviewed Apr. 28, 2011

My husband really liked this recipe. I used turkey bacon, but next time I'll switch, because there were no drippings. I'm not a big green onion fan, so next time I'll probably leave those out, maybe use regular onions!

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