BAKED BREAKFAST BURRITO RECIPES

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BAKED BREAKFAST BURRITOS RECIPE: HOW TO MAKE IT



Baked Breakfast Burritos Recipe: How to Make It image

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! —Carol Towey, Pasadena, California

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

  • 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. , 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. , Crumble the bacon; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up. , Place, seam side down, in an 11x7-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.

Nutrition Facts : Calories 707 calories, FatContent 45g fat (19g saturated fat), CholesterolContent 488mg cholesterol, SodiumContent 965mg sodium, CarbohydrateContent 38g carbohydrate (4g sugars, FiberContent 7g fiber), ProteinContent 28g protein.

BREAKFAST BURRITO CASSEROLE RECIPE: HOW TO MAKE IT



Breakfast Burrito Casserole Recipe: How to Make It image

A friend gave me this burrito casserole recipe and I modified it to fit our family. It's perfect for a brunch, because you can prep it the night before and bake it the next morning. —Krista Yoder, Due West, South Carolina

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 12

8 large eggs
1/3 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bulk pork sausage
1 cup sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
4 flour tortillas (10 inches), cut into 1-in. pieces
1-1/3 cups salsa, divided
2/3 cup shredded cheddar cheese
2/3 cup shredded part-skim mozzarella cheese
Optional: Enchilada sauce and thinly sliced green onions,

Steps:

  • Preheat oven to 350°. Whisk together eggs, milk, salt and pepper. In a large skillet coated with cooking spray, cook and stir egg mixture over medium heat until thickened and no liquid egg remains; remove. , In the same skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir together sour cream and soup. Spread half the sour cream mixture in an ungreased 13x9-in. baking dish. Layer with half the tortilla pieces, half the salsa, the scrambled eggs, the sausage, and the remaining tortillas and sour cream mixture. Top with remaining salsa; sprinkle with cheeses., Bake, uncovered, until heated through, 30-35 minutes. If desired, serve with enchilada sauce and sliced green onions., To Make Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time by 5 minutes.

Nutrition Facts : Calories 506 calories, FatContent 34g fat (14g saturated fat), CholesterolContent 243mg cholesterol, SodiumContent 1419mg sodium, CarbohydrateContent 27g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 22g protein.

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