Bacon, Egg and Mushroom Burritos

Thick sliced applewood-smoked turkey bacon, shiitake mushrooms and spinach enhance these yummy Bacon, Egg and Mushroom Burritos. Perfect for breakfast or lunch on-the-go.

Yield: 6 servings

Ingredients

• 6 thick slices applewood-smoked turkey bacon (6 ounces)
• 4 ounces fresh shiitake or button mushrooms, stemmed, sliced
• 4 ounces fresh baby arugula or spinach (4 cups)
• 12 eggs, beaten
• 6 flour or whole wheat tortillas (7 to 9-inch), warmed

Instructions

1. Cook bacon in 12 inch nonstick skillet over medium heat until crisp.
2. Remove bacon; pour off all but 1 tablespoon drippings. Add mushrooms; sauté over medium heat 2 minutes.
3. Add arugula; cook until wilted, about 1 minute.
4. 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.
5. 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.

Attribution

Recipe and photo used with permission from: American Egg Board