Southwestern Recipes
Baked Breakfast Burritos
Yield: 4 servings
Ingredients
- 6 to 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)
Instructions
- auté mushrooms, onions, green bell pepper and garlic in 1 tablespoon bacon 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.