Bacon, Egg, and Mushroom Burritos

Bacon, Egg, and Mushroom Burritos: Main Image
From: American Egg Board

Quick Facts

Servings: 6
Prep Time: 10 min.
Cook Time: 15 min.
Total: 25 min.
This recipe takes bacon and eggs off of your plate and wraps them up with spinach and mushrooms for a quick meal on the go.


  • 6 slices thick applewood, smoked turkey bacon
  • 4 oz fresh shiitake or button mushrooms, stemmed, sliced
  • 4 cups fresh baby arugula or spinach
  • 12 eggs, beaten
  • salt and pepper, to taste
  • 6 whole wheat tortillas, 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 or spinach; 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.

Nutrition Facts

Calories 271
  Calories from Fat 128 (47%)
(22%)Total Fat 14g
(20%)Saturated Fat 4g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
(128%)Cholesterol 385mg
(21%)Sodium 515mg
(9%)Potassium 305mg
Total Carbohydrate 18g
(6%)Dietary Fiber 1g
Sugars 2g
Sugar Alcohols 0g
(34%)Protein 17g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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