Bacon, Egg & Mushroom Burritos

Recipe submitted by: Colton Dils

Recipe courtesy of:

Thick sliced apple wood-smoked turkey bacon, shiitake mushrooms and spinach enhance this yummy egg.
cook 10 minutes
cook 10 minutes
cook 1

What's in it


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

How to cook it


  • 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 PULL 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.

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