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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This went over really well with guests. I noticed when I took it to the potluck (several hours after making it) that it tasted better then when I served it right after preparing it. This makes me think that it is a great recipe to prepare night before. Also easily converted to vegetarian.... just leave out bacon. From: Siety Koopal at Arbour Breeze Bed & Breakfast, Niagara-on-the-Lake, Ontario Ingredients:
6 -8 slices bacon |
8 fresh mushrooms, sliced |
6 green onions, sliced |
1/3 cup chopped green pepper |
1 garlic clove, mince (optional) |
8 eggs |
1/4 cup sour cream |
3/4 cup shredded cheddar cheese, divided |
3 tablespoons salsa |
1 tablespoon butter or 1 tablespoon margarine |
4 large flour tortillas |
sour cream, and |
salsa |
Directions:
1. Cook bacon until crisp, remove to paper towels to drain.
2. Reserve 1 Tbsp of dripping, Sauté mushrooms, onion, green pepper and garlic until tender; set aside and keep warm.
3. In a bowl beat eggs and sour cream. Stir in 1/4 cup shredded cheese and salsa.
4. In a frying pan, melt butter; add egg mixture, cook over low heat, stirring occasionally until eggs are set. Remove from heat.
5. Crumble bacon, add to eggs with mushroom mixture.
6. Spoon down center of tortillas and roll up.
7. Place seam side down in a baking dish.
8. Sprinkle with remaining cheese.
9. Bake at 350 F for 5 minutes or until cheese melts.
10. Serve with sour cream and salsa on the side.
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