Taste of Home
Baked Breakfast Burritos
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
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
-
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.
Nutrition Facts
1 each: 707 calories, 45g fat (19g saturated fat), 488mg cholesterol, 965mg sodium, 38g carbohydrate (4g sugars, 7g fiber), 28g protein.
© 2024 RDA Enthusiast Brands, LLC