Baked Breakfast Burritos Recipe

4.5 2 5
Baked Breakfast Burritos Recipe
Baked Breakfast Burritos Recipe photo by Taste of Home
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Baked Breakfast Burritos Recipe

Read Reviews
4.5 2 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 to 8 Jones Dairy Farm Dry-Aged 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 11x7-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 each: 707 calories, 45g fat (19g saturated fat), 488mg cholesterol, 965mg sodium, 38g carbohydrate (4g sugars, 7g fiber), 28g protein.

  • 6 to 8 Jones Dairy Farm Dry-Aged 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
  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 11x7-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

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kmoss43 User ID: 6634743 17381
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
kadeebabee User ID: 5342417 39674
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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