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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Every week, I try a minimum of three new recipes. This is one I clipped from the paper. When I served it to my five grown children, not a morsel was left! Ingredients:
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 |
Directions:
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 11-in. x 7-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 5 minutes or until cheese melts. Serve with sour cream and enchilada sauce if desired. Yield: 4 servings.
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