Baked Breakfast Burritos Recipe
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 This recipe for Baked Breakfast Burritos, by Pat Roylance, is from At The Roylance's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Pat Roylance
Added: Monday, October 29, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 to 8 bacon strips or ½ lb breakfast sausage (patty crumbled, not link)
8 fresh mushrooms, sliced
6 green onions, sliced
1/3 Cup chopped green pepper
1 clove garlic minced
8 eggs
1/4 cup sour cream
3/4 cup shredded cheddar or Monterrey Jack cheese, divided
3 Tbl enchilada or taco sauce
1 Tbl butter
4 Large flour tortillas (9 Inches)
Sour cream and additional enchilada or taco sauce, optional
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Directions: |
Directions:In a skillet, cook bacon or sausage until crisp; remove to paper towel to drain. Reserve 1 Tbl of drippings. Sauté 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 ¼ 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 the heat. Crumble the bacon or sausage; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up. Place seam side down, in a 11 X 7inch baking dish. Sprinkle with remaining cheese. Bake 350 degrees for 5 minutes or until cheese melts. Serve with sour cream and enchilada sauce if desired. Yield 4 servings. |
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