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Bacon, Egg & Mushroom Burritos

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Quick Recipe

Prep Time: 10 minutes
Cook Time: 12 minutes
Makes: 6 servings

video-demo

What You Need

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

Here’s How

  1. 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.
  2. 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.
  3. 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.

Video Demonstration

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Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make FAST & EASY SCRAMBLED EGGS.

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Nutrition Information

Per Serving

Excellent Source: protein, vitamin D, folate, choline and iron

Good Source: vitamin A and calcium

calories: 410
total fat: 22g
saturated fat: 6g
polyunsaturated fat: 4g
monounsaturated fat: 9g
cholesterol: 451mg
sodium: 1,086mg
carbohydrates: 29g
dietary fiber: 2g
protein: 26g
vitamin A: 935.5IU
vitamin D: 92.3IU
folate: 119.7mcg
calcium: 145.7mg
iron: 4.3mg
choline: 284.8mg

vitamin C: 2.9mg
vitamin E: 2.1IU
trans fat: 0g
sugars: 3g
potassium: 409.1mg
magnesium: 41.9mg
selenium: 54.0mcg
phosphorus: 393.8mg
vitamin B12: 1.4mcg
vitamin K: 24.4mcg
vitamin B6: .3mg
copper: .4mg
vitamin B1 - thiamin: .3mg
manganese: .4mg
zinc: 2.6mg
vitamin B2 - riboflavin: .7mg
vitamin B3 - niacin: 3.1mg
omega 3: .2g
omega 6: 3.8g