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
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.
Place the mushrooms into a food processor and finely chop. 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.Mushroom Breakfast Burritos
Ingredients
Instructions
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
Millie l Add A Little
Tuesday 21st of October 2014
Yum! I love this idea - super tasty!