1 lb. bacon
8 fresh mushrooms, sliced
6 green onions, sliced
1/3 cup chopped green pepper
1 clove garlic or garlic powder
1/4 cup sour cream
3/4 cup shredded cheddar cheese or Monterey Jack cheese, divided
3 tablespoons enchilada or taco sauce
1 tablespoon butter
4 (9″) flour tortillas
In skillet, cook bacon until crisp; drain. Reserve 1 tablespoon drippings. Sauté mushrooms, onions, green peppers, and garlic in drippings. 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 and add egg mixture. Cook over low heat, stirring occasionally, until eggs are set. Remove from heat. Crumble bacon. add to eggs with mushroom mixture. Spoon down center of tortillas. Roll up. Place seam side down in an 11 x 7 x 2″ baking dish. Sprinkle with remaining cheese.
Bake at 350° F. for 5 minutes or until cheese melts. Serve with sour cream and enchilada sauce, if desired.
Cooking with the Horse & Buggy People II