More Great Recipes: Omelet/Frittatas

Filled Breakfast Burritos

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By rita
Member since 2006

Serves | Prep Time | Cook Time


Serving size: 4

8 bacon strips

8 fresh mushrooms, sliced

6 green onions, sliced

1/3 cup green pepper, chopped

1 clove garlic, minced

8 eggs

1/4 cup sour cream

1 cup cheddar or Monterey Jack cheese, shredded and divided

3 tablespoons enchilada or taco sauce

1 tablespoon butter

4 large flour tortillas, 9 inch

Sour cream

Salsa (optional)

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 11-by-7-by-2 inch baking dish. Sprinkle with remaining cheese. Bake at 350 degrees for 5 minutes or until cheese is melted. Serve with sour cream and salsa, if desired.

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moxiegrrl.....thanks so much for the comment. :)

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