Bacon, Egg and Mushroom Burritos

Thick sliced applewood-smoked turkey bacon, shiitake mushrooms and spinach enhance this yummy egg wrap. Perfect for breakfast or lunch on-the-go.

Bacon, Egg and Mushroom Burritos


  • 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


  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.

Serves 6

Recipe and photo used with permission from: American Egg Board

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