HealthNotes

Bacon, Egg, and Mushroom Burritos

• From: American Egg Board

Ingredients

• 6 slices thick applewood, smoked turkey bacon

• 4 oz fresh shiitake or button mushrooms, stemmed, sliced

• 4 cups fresh baby arugula or spinach

• 12 eggs, beaten

• salt and pepper, to taste

• 6 whole wheat tortillas, warmed

This recipe takes bacon and eggs off of your plate and wraps them up with spinach and mushrooms for a quick meal on the go.

Directions

• 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 or spinach; cook until wilted, about 1 minute.
• 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.
• 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.