Bacon, Egg & Mushroom Burritos

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  • Ingredients
    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
    6 flour OR whole wheat tortillas (7 to 9-inch), warmed

    Yields: 6

  • Nutritional Information

    Per Serving

    Calories: 410

    Total Fat: 21 g
    Saturated fat: 6 g
    Polyunsaturated fat: 5 g
    Monounsaturated fat: 9 g

    Cholesterol: 400 mg
    Sodium: 1088 mg
    Carbohydrates: 29 g
    Dietary Fiber: 2 g
    Protein: 26 g
    Vitamin A: 988.5 IU
    Vitamin D: 92.4 IU
    Folate: 119.7 mcg
    Calcium: 148.7 mg
    Iron: 4.2 mg
    Choline: 284.8 mg


  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.

Insider Info

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