Baked breakfast burritos is one I clipped from the paper. When I served it to my five grown children, not a morsel was left. From Carol Towey of Pasadena California.

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

Method 

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 11-in. x 7-in. x 2-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.