|
|
|
|
WriteWay for Girls |
|
|
Menu
Appetizers
Soup
Salad
Vegetables
Casseroles
Desserts
Breakfast
Entrée
|
|
Ingredients
- 6-8 bacon strips
- 8 fresh muchrooms, 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
- 3 tablespoons enchilada or taco sauce
- 1 tablespoon butter or margarine
- 4 large flour tortillas
- sour crem and additional enchilada or taco sauce
Instructions
Cook bacon till crisp; remove to pare towl to drain. Saute mushrooms,
onions, green pepper and garlic in bacon grease 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; ass egg mixture. Cook over low heat, stirring occasionally until eggs are set.
Remove from the heat. Crumble the bacon; add to eggs
with mushroom mixture. Spoon down center of tortillasl roll up. Place, seam down in a baking dish.
Sprinkle with remaining cheese. Bake at 350 degrees for 5 minutes or until cheese
melts. Serve with sour cream and enchilada sauce if desired. Yield: 4 servings.
Recipe by: Carol Towey, Country Woman Magazine
© 2004 WriteWay
|
|
Tell A Friend!
| | |
