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Total Time
25mins
Prep 10 mins
Cook 15 mins

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)

Ingredients Nutrition

Directions

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