Egg Burritos
Created by Judeka on September 5, 2013
- Servings: 4
- Prep Time: 30m
- Cook Time: 5-8m
- Recipe #10460
Ingredients
- 1/2 pound bacon (cooked until crisp then diced)
- 6 to 8 mushrooms, button, sliced (6 large or 8 medium)
- 6 green onions, sliced
- 1/2 cup green bell pepper, chopped
- 1 garlic clove, minced
- 8 eggs, extra-large
- 1/3 cup sour cream
- 1 1/2 cups cheddar cheese, shredded, divided
- 1/4 cup enchilada sauce (red)
- Tortillas (4 flour tortillas)
- Optional (for toppings)
- Sour cream
- Enchilada sauce
How to Make
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Step 1: Preheat your oven to 350 degrees, then grease and 11x7 inch baking dish.
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Step 2: Saute mushrooms, onions, green pepper and garlic in some butter or oil until tender; set aside and keep warm.
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Step 3: In a bowl, beat eggs with sour cream. Stir in 1/2 cup cheddar cheese and 1/4 cup enchilada sauce.
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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.
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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.
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Step 6: Place seam side down in the baking dish. Sprinkle with remaining (1 cup) cheddar cheese.
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Step 7: Bake around 5-8 minutes or until cheese melts.
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Step 8: Serve with sour cream and enchilada sauce if desired.
Nutritional Facts
- 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