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Baked Breakfast Burritos Recipe

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This recipe for Baked Breakfast Burritos, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Roylance
Added: Monday, October 29, 2007


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

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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