Filled Breakfast Burritos
  • 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)
  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. 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.