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Mushroom, Bacon, and Cheddar Breakfast Burritos

5 from 2 votes
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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 10
Calories: 306kcal
Author: Skinny Mom's Kitchen


  • 12 eggs
  • 1/3 cup milk
  • 10 ounce package sliced baby portobello mushrooms
  • 1 cup shredded cheddar
  • 10 slices package bacon cooked and crumbled
  • salt and pepper
  • cooking spray


  • In a medium to large bowl whisk together the eggs and milk. Set aside
  • In a large pan, coated with cooking spray, cook the baby portobello mushrooms over medium high heat until softened. Break up into smaller pieces while they are cooking. Remove mushrooms from pan and set aside.
  • Lightly spray pan again with cooking spray. Cook egg and milk mixture over medium heat. Stir as it cooks to scramble the eggs. Once the eggs are set stir in the cheese, crumbled bacon, and mushrooms. Give it a taste then add salt and pepper.
  • Let mixture cool slightly then add 1/3 egg mixture to tortilla and roll up. Serve hot.


Make Ahead and Freeze Instruction
These can be made completely ahead of time and frozen. After you roll up the burritos, wrap in plastic wrap, then stick in the freezer. When ready to eat heat up in the microwave for 2 1/2 - 3 minutes on high or until heated through. I find these heat up better when taken out the night before to thaw slightly in the refrigerator.


Serving: 1g | Calories: 306kcal | Carbohydrates: 25g | Protein: 17g | Fat: 15g | Fiber: 1g