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Baked Breakfast Burritos

 Baked Breakfast Burritos
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.
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.