Cheesy Salmon Breakfast Burrito Bake Recipes

Steps:

• Preheat oven to 375 degrees.
• Melt 1 tablespoon butter in a heavy bottom pan. When melted add in the onions and peppers. Cook until vegetables are crisp tender; stir in salmon and cook until warm.
• Beat together the eggs, horseradish and evaporated milk. Add to pan and as eggs began to set, gently pull cooked portion to the center and repeat process until eggs are set; season to taste with salt and pepper.
• Warm the flour tortillas either wrapped in foil in the oven until warm or a few at a time in the microwave. Once soft and pliable, spoon a couple of spoons egg mixture slightly off center, tuck in ends and roll up burrito style. Place the filled tortillas in an oven proof dish that has been sprayed with non-stick cooking spray.
• In a medium saucepan melt the butter and stir in flour, salt and cayenne. Cook over medium until flour begins to brown. Whisk in the 1 cup stock, cream, mustard and tarragon. Cook over medium heat until slightly thickened, 2 to 3 minutes; remove from heat and stir in shredded cheese. If sauce becomes to thick, thin with remaining 1/4 cup stock.
• Pour the sauce over the burritos, sprinkle with Spanish paprika and place in preheated oven for 15 minutes or until heated through. Serve immediately.

Steps:

• 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 11x7-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.

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain.
• Add the beans, onion and taco seasoning.
• Unroll crescent roll dough. Press onto the bottom and up the sides of a greased 13x9x2 inch baking dish; seal seams and preforations.
• Spread beef mixture over crust; sprinkle with cheeses.
• Bake, uncovered, at 350* for 30 minutes or until golden brown. Sprinkle with toppings of your choice.

Steps:

• Preheat oven to 350°. Whisk together eggs, milk, salt and pepper. In a large skillet coated with cooking spray, cook and stir egg mixture over medium heat until thickened and no liquid egg remains; remove. , In the same skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir together sour cream and soup. Spread half the sour cream mixture in an ungreased 13x9-in. baking dish. Layer with half the tortilla pieces, half the salsa, the scrambled eggs, the sausage, and the remaining tortillas and sour cream mixture. Top with remaining salsa; sprinkle with cheeses., Bake, uncovered, until heated through, 30-35 minutes. If desired, serve with enchilada sauce and sliced green onions., To Make Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time by 5 minutes.