Breakfast burritos are the perfect way to start your day. Packed with protein and vegetables, a homemade burrito is sure to power you all the way through until lunchtime.
8stripsbaconcooked until crisp and chopped into pieces
8largemushrooms(fresh, sliced)
1/3cup green pepper, mincedred pepper works as well
1/3 cupgreen onionschopped
1tablespoonminced garlic
8largeeggs
1/4cupsour cream
1cupcheddar or Monterey Jack cheesedivided
1/4cupenchilada sauce
2tablespoonsbutter
4flour tortillas
Instructions
Saute the mushrooms in one tablespoon of butter until tender. Add in the green pepper and saute until tender-crisp. Add the green onions and garlic and saute until fragrant. Remove to a bowl.
In a bowl, beat the eggs and the sour cream together until combined. Stir in 1/4 cup of cheese and the enchilada sauce.
In a skillet, melt the next tablespoons of butter and add the egg mixture. Cook over low heat, stirring occassionally until the eggs are set. Add in the vegetables and bacon and cook for another 1-2 minutes to heat up and remove from the heat.
Spoon the mixture into the center of the tortillas and roll up, tucking the bottoms in like a burrito. Place seam side down in a 9x13 baking dish. Sprinkle with remaining cheese.
Bake at 350 degrees Fahrenheit for 5 minutes until cheese melts.
Serve with sour cream and enchilada sauce if desired.
Notes
Feel free to add whatever veggies that you want to the filling
Make as many burritos as you want and freeze them for later
Calories depends on the type and size of tortilla and fillings used