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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
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)
To 1 tablespoon bacon drippings sauté mushrooms, onions, green bell 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 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 x 7 x 2-inch backing dish.
Sprinkle with remaining cheese.
Bake at 350 degrees F for 5 minutes or until cheese melts.
Serve with sour cream and enchilada sauce if desired.
Yield: 4 servings
Southwestern Breakfast and Brunch Recipes
Mexican Breakfast Recipes
Southwestern Recipes Index