Bacon, Egg & Mushroom Burritos

By ohioeggs  ,

January 13, 2017

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Thick sliced apple wood-smoked turkey bacon, shiitake mushrooms and spinach enhance this yummy egg wrap. Perfect for breakfast or lunch on-the-go.

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Yields: 6 Burritos
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Ingredients

6 thick slices applewood-smoked turkey bacon (6 oz.)

4 oz. fresh shiitake OR button mushrooms, stemmed, sliced

4 oz. fresh baby arugula OR spinach (4 cups)

12 eggs, beaten

6 flour OR whole wheat tortillas (7 to 9-inch), warmed

Directions

Cook bacon in 12-inch nonstick skillet over medium heat until crisp. Remove bacon; pour off all but 1 tbsp. drippings. Add mushrooms; sauté over medium heat 2 minutes. Add arugula; cook until wilted, about 1 minute.

Pour eggs over mixture in skillet. As eggs begin to set, gently pour the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Season with salt and pepper.

Spoon egg mixture into center of each tortilla, dividing evenly; top each with 1 bacon slice. Fold in sides of tortillas, then roll up burrito-style.

Photo and recipe provided by the American Egg Board
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Nutrition Facts

Calories410
Sodium1088 mg
Protein26 g
Cholesterol400 mg
Total Fat21 g
Saturated Fat6 g
Polyunsaturated Fat5 g
Monounsaturated Fat9 g
Total Carbohydrates29 g
Dietary Fiber2 g

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info@ohiopoultry.org
(614) 882-6111

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