Bacon, Egg & Mushroom Burritos

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  • Ingredients
    12 large EGGS, beaten
    6 thick slices applewood-smoked turkey bacon (6 oz.)
    4 oz. fresh shitake OR button mushrooms, stemmed, sliced
    4 oz. fresh baby arugula OR spinach (4 cups)
    6 flour OR whole wheat tortillas (7- to 9-inch, warmed)

    Yields: 6 servings

  • Nutritional Information

    Per serving: 1/6 of recipe

    Calories: 379

    Total fat: 18 g
    Saturated fat: 6 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 6 g

    Cholesterol: 400 mg
    Sodium: 648 mg
    Carbohydrates: 30 g
    Fiber: 2 g
    Sugar: 1 g
    Protein: 21 g
    Vitamin A: 183 mcg
    Vitamin D: 2 mcg
    Folate: 110 mcg
    Choline: 294 mg
    Calcium: 109 mg
    Iron: 4 mg
    Potassium: 260 mg

    This recipe is an excellent source of protein, vitamin A, folate and choline, and a good source of vitamin D.


  1. COOK bacon in 12-inch nonstick skillet over medium heat until crisp. REMOVE bacon and PLACE on paper towel to drain grease. Pour out all but 1 tbsp. drippings. ADD mushrooms; SAUTE 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 one bacon slice. FOLD in sides of tortillas, then ROLL up burrito-style.

Insider Info

  • Add chopped tomatoes for a BLT-style taste.