Egg Burritos Recipe

Recipe: #10460

September 05, 2013

Categories: Breakfast, Eggs, Mexican, Brunch, more

recipe by:
Judeka

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"When I make these I always double the recipe because we love them for a late weekend breakfast and four burritos does not go far"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (275.7 g)
Calories 568.1
Total Fat - 41 g
Saturated Fat - 16.7 g
Cholesterol - 409.9 mg
Sodium - 1387.6 mg
Total Carbohydrate - 8.6 g
Dietary Fiber - 1 g
Sugars - 3.5 g
Protein - 40.8 g
Calcium - 473 mg
Iron - 3 mg
Vitamin C - 17.3 mg
Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat your oven to 350 degrees, then grease and 11x7 inch baking dish.

Step 2

Saute mushrooms, onions, green pepper and garlic in some butter or oil until tender; set aside and keep warm.

Step 3

In a bowl, beat eggs with sour cream. Stir in 1/2 cup cheddar cheese and 1/4 cup enchilada sauce.

Step 4

In a skillet melt a little butter; add in the egg mixture, cook over medium-low heat, stirring until the eggs are cooked. Remove from heat.

Step 5

Add the diced bacon to eggs, then add the mushroom mixture. Spoon 1/4 of the mixture down center of one tortillas; roll up. Repeat with the remaining 3 tortillas.

Step 6

Place seam side down in the baking dish. Sprinkle with remaining (1 cup) cheddar cheese.

Step 7

Bake around 5-8 minutes or until cheese melts.

Step 8

Serve with sour cream and enchilada sauce if desired.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Instead of bacon, use cooked and crumbled turkey sausage for a leaner option. This substitution would reduce the amount of fat and cholesterol in the recipe, making it a healthier option.
Instead of enchilada sauce, use salsa for a more flavorful and colorful dish. This substitution would add more flavor and color to the dish, making it more visually appealing.

Variations

Veggie Burritos Omit the bacon and replace with 1/2 cup of black beans, 1/2 cup of corn, and 1/2 cup of diced tomatoes. Saute the vegetables in butter or oil until tender before adding to the egg mixture. Proceed with the recipe as directed.

Southwestern Burritos Replace the bacon with 1/2 cup of cooked chicken, 1/2 cup of black beans, 1/2 cup of corn, and 1/2 cup of diced red peppers. Saute the vegetables and chicken in butter or oil until tender before adding to the egg mixture. Add 1 teaspoon of chili powder and 1/2 teaspoon of cumin to the egg mixture. Proceed with the recipe as directed.

Serve with

Mexican Rice: This classic side dish is the perfect accompaniment to the egg burritos. It's easy to make and provides a great balance to the burritos with its savory flavor and fluffy texture.

Black Bean Salad: This simple black bean salad is a great complement to the egg burritos. It adds a crunchy texture and a hint of sweetness to the meal, and is a great source of fiber and protein. Plus, it's easy to make and can be served cold or at room temperature.

FAQ

Q: Can I make these egg burritos ahead of time?

A: Yes, you can make the burritos ahead of time and store them in the fridge for up to 2 days before baking. When you are ready to bake, place them in a preheated oven and bake for 5-8 minutes or until the cheese melts.

Q: How can I make these burritos healthier?

A: You can make these burritos healthier by using low-fat cheese, using whole wheat tortillas, and using lean ground beef or turkey instead of regular ground beef. You can also add in more vegetables such as peppers, onions, and spinach.