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


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


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

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.


Nutrition Facts

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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