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    You are in: Home / Recipes / One Skillet Breakfast Burritos Recipe
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    One Skillet Breakfast Burritos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Sherri at the Beach's Note:

    My husband and I enjoy surf fishing and will often take along our one burner cooktop to prepare breakfast on the beach while we enjoy the sunrise. To cut down, I do prep at home and place everything in either containers or zippy bags. It can be made in one skillet. I take three plates, 2 for service, 1 for ingredient holding. I shell the eggs, drop them in a ziplock bag and scramble by mashing the bag. I slice mushrooms and tomatoes and wrap in plastic wrap. I put the mayo on thickly on one side of a burrito and place the other burrito on top. Roll them loosely up and wrap in a paper towel. All gets transported to the beach. (add cheese if desired)

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    Serves: 2



    Units: US | Metric


    1. 1
      Place mayonaise on one side of burrito, place second burrito on top, roll up and set aside.
    2. 2
      Cook bacon in skillet to desired doneness, we like it crunchy. Remove from pan and drain on paper plate.
    3. 3
      In same skillet, add mushrooms and cook 3 minutes over medium high heat.
    4. 4
      Mix up the eggs and pour into mushrooms. As eggs cook, lift up the edges with a spatula and let the uncooked roll underneath.
    5. 5
      Unroll tortillas and divide to 2 plates.
    6. 6
      Place 2 tomato slices on each and 2 bacon slices on each.
    7. 7
      Divide eggs in half and place on plate.
    8. 8
      Roll each up burrito style and enjoy!

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    Nutritional Facts for One Skillet Breakfast Burritos

    Serving Size: 1 (232 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 399.3
    Calories from Fat 202
    Total Fat 22.5 g
    Saturated Fat 5.8 g
    Cholesterol 293.7 mg
    Sodium 806.0 mg
    Total Carbohydrate 32.1 g
    Dietary Fiber 0.8 g
    Sugars 2.9 g
    Protein 17.3 g

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