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Baked Breakfast Burritos



  • 6-8 bacon strips, fried crisp, drained
  • 8 fresh mushrooms, sliced
  • 6 green onions
  • 1/3 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 8 eggs
  • 1/4 cup sour cream
  • 3/4 cup shredded cheddar or Monterey Jack cheese, divided
  • 3 tablespoons enchilada or taco sauce
  • 1 tablespoon butter or margarine
  • 4 (9-inch) flour tortillas
  • Sour cream and additional enchilada or taco sauce (optional)


  1. To 1 tablespoon bacon drippings sauté mushrooms, onions, green bell pepper and garlic in drippings until tender; set aside and keep warm.
  2. In a bowl, beat eggs and sour cream.
  3. Stir in 1/4 cup cheese and enchilada sauce.
  4. In a skillet, melt butter; add egg mixture. Cook over low heat until eggs are set.
  5. Remove from heat.
  6. Crumble the bacon; add to eggs with mushroom mixture.
  7. Spoon down center of tortillas; roll up. Place seam side down, in an 11 x 7 x 2-inch backing dish.
  8. Sprinkle with remaining cheese.
  9. Bake at 350 degrees F for 5 minutes or until cheese melts.
  10. Serve with sour cream and enchilada sauce if desired.

Yield: 4 servings


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