Bacon, Egg & Mushroom Burritos
January 13, 2017
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
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10 mins
10 mins
20 mins
- Yields: 6 Burritos
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.
