Baked Breakfast Burritos

• 6 to 8 bacon strips
• 8 fresh mushrooms, sliced
• 6 green onions, sliced
• 1/3 cup chopped green pepper
• 1 garlic clove, minced
• 8 eggs
• 1/4 cup sour cream
• 3/4 cup shredded cheddar cheese, divided
• 3 tablespoons enchilada sauce
• 1 tablespoon butter
• 4 large flour tortillas (10 inches)
• Sour cream and additional enchilada sauce, optional

1. In a skillet, cook bacon until crisp; remove to paper towel to drain. Reserve 1 tablespoon of drippings. Saute mushrooms, onions, green pepper and garlic in drippings until tender; set aside and keep warm.
2. In a bowl, beat eggs and sour cream. Stir in 1/4 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 heat.
3. Crumble the bacon; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up.
4. Place, seam side down, in an 11x7-in. baking dish. Sprinkle with remaining cheese. Bake at 350u0b0 for 5 minutes or until cheese melts. Serve with sour cream and enchilada sauce if desired.

bacon, mushrooms, green onions, green pepper, garlic, eggs, sour cream, cheddar cheese, enchilada sauce, butter, flour tortillas, sour cream

Taken from www.tasteofhome.com/recipes/baked-breakfast-burritos/ (may not work)