Bacon, Egg & Mushroom Burritos
Thick sliced apple wood-smoked turkey bacon, shiitake mushrooms and spinach enhance this yummy egg wrap. Perfect for breakfast or lunch on-the-go.
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.
Notes
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.
Photo and recipe provided by the American Egg Board.
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