Baked Breakfast Burritos

6-8 bacon strips, fried crisp, drained
8 fresh mushrooms, sliced
6 green onions
1/3 cup chopped green bell pepper
1 garlic clove, minced
8 eggs
1/4 cup sour cream
3/4 cup shredded cheddar or Monterey Jack chese, divided
3 tablespoons enchilada or taco sauce
1 tablespoon butter or margarine
4 (9-inch) flour tortillas
Sour cream and additional enchilada or taco sauce (optional)

To 1 tablespoon bacon drippings saute mushrooms, onions, green bell 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 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 x 7 x 2-inch backing 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.

Makes 4 servings.