Mushroom Breakfast Burritos

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Mushroom Breakfast Burritos

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 4 burritos
Calories 385 kcal

Ingredients
  

  • 2 tbsp Canola Oil
  • ½ White Onion diced
  • 2 Garlic Cloves minced
  • 2 cups Crimini mushrooms chopped
  • 4 cups Spinach Leaves chopped
  • ¼ Salt
  • 8 Eggs
  • 3 tbsp Milk
  • Salt & Pepper to taste
  • Cooking Spray
  • 4 Tortillas large
  • ¼ cup Goats Cheese

Instructions
 

  • Heat a large pan over medium high heat and add oil to pan. Add the onion, garlic and cook for 2-3 minutes or until translucent
  • Add the mushrooms and cook until they are golden brown (about 3-4 minutes). Flip the mushrooms, so the other side can cook. Place the spinach in the pan and cook until it’s wilted or about 3-4 minutes. Season with salt and stir all the veggies together. Remove from heat and set aside.
  • In a large bowl, whisk together eggs and milk. Season with salt and pepper to taste
  • Heat another large skillet over medium heat. Spray the skillet with cooking spray and add egg mixture. Cook for 4-5 minutes, stirring frequently, until the eggs have set. Remove from heat
  • Heat the tortillas in the microwave for 10 seconds (they are easier to roll when warm). Lay out the tortillas on four separate pieces of aluminum foil and spread one and a half tablespoon of goat cheese on each tortilla. Evenly distribute the roasted vegetables and scrambled eggs among the four tortillas. Roll each one up in the foil and place in a freezer bag. Freeze
  • When ready to eat from the freezer, unwrap the burritos from the foil. Place on a microwave safe dish and microwave on high for 1-2 minutes or until heated throughout
Keyword burrito, mushroom