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Mushroom Breakfast Burritos

Mushroom Breakfast Burritos

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I do not have a taco for you this week.  Instead, I have something that is equally as good or maybe even better if you are not into tacos.  I have some super easy and delicious Mushroom Breakfast Burritos.  Come on, they are kind of like a taco or least they fall into the same category in my recipe book

 

Mushroom Breakfast Burritos | Chez Us

 

Now that I am working out a few days a week, I am on the lookout for easy breakfast meals I can enjoy at my desk.  This recipe for Mushroom Breakfast Burritos, which I developed for the Mushroom Channel, has become a favorite around our house.  It is quick to make and delicious to eat.  Not to mention it gives me a burst of energy to make me hustle through my morning routine.

This recipe is made using the blendability approach, which is a great way to substitute mushrooms for meat.  You know what, your loved ones will not even realize the swap out.  Lenny thought I had used sausage in this recipe!

Head over to the Mushroom Channel for this great fungi inspired recipe, as well as others developed by some amazing food bloggers who are part of the Mushroom Ambassador program.

Yield: 4 burritos

Mushroom Breakfast Burritos

Mushroom Breakfast Burritos | Chez Us

Ingredients

  • 20 medium cremini mushrooms, cleaned and stems removed
  • 1 tablespoon olive oil
  • 3 tablespoons minced yellow onion
  • 2 teaspoons taco seasoning
  • 3 ounces spinach
  • 5 eggs
  • 1 tablespoon butter
  • queso fresco
  • 4 burrito sized tortillas
  • favorite salsa

Instructions

    Place the mushrooms into a food processor and finely chop.

    Heat the olive oil in a medium sized frying pan over medium heat.  Add the onion, stir and cook until soft, about 3 minutes

    Add the mushrooms, and cook for 5 minutes over medium-low heat.

    Stir in the taco seasoning, then add the spinach.  Cook until lightly wilted, about 1 minute.

    Place the mixture into a bowl and set aside.

    Wipe out the frying pan.

    Whisk the eggs in a small bowl.

    Heat 1 tablespoon of butter in the frying pan that you used for cooking the mushrooms.

    Add the eggs, and cook until soft set.

    Heat the tortillas.

    Place a tortilla on a plate, add some of the mushroom mixture, the eggs and a sprinkle of queso fresco.

    Wrap up burrito style.

Notes

If you are serving at home, just cut and plate, serving some salsa on the side.  If you will be taking it with you, cut the burrito in half, wrap in some parchment paper, and eat on the go.

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 disclaimer:  This post is a collaboration between the Mushroom Channel and Chez Us.  All content and photos are my own and were not influenced by other parties.  We appreciate our readers supporting sponsors that allow us to create exciting content for Chez Us.

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Millie l Add A Little

Tuesday 21st of October 2014

Yum! I love this idea - super tasty!

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