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Mushroom & Bell Pepper Breakfast Burritos
Mushroom & Bell Pepper Breakfast Burritos

Before you jump to Mushroom & Bell Pepper Breakfast Burritos recipe, you may want to read this short interesting healthy tips about The Meals You Select To Feed On Will Effect Your Health.

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We hope you got insight from reading it, now let’s go back to mushroom & bell pepper breakfast burritos recipe. To make mushroom & bell pepper breakfast burritos you need 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Mushroom & Bell Pepper Breakfast Burritos:
  1. Get + 1 tsp butter - divided
  2. Get crimini mushrooms - sliced
  3. You need red bell pepper - diced to 1/4" pieces
  4. Get chopped green onions
  5. Take large eggs
  6. Get milk
  7. Use cumin
  8. Use chili powder (optional)
  9. Get salt and pepper
  10. You need shredded cheddar cheese
  11. You need burrito size flour tortillas
  12. Get Optional Condiments
  13. Provide sour cream
  14. Prepare salsa
  15. Use sriracha
  16. Prepare additional chopped green onion
Steps to make Mushroom & Bell Pepper Breakfast Burritos:
  1. Heat a mediun nonstick skillet over medium heat. Add 2 tbs butter. When melted add mushrooms and bell pepper.
  2. Sprinkle veggies with a pinch of salt. Cook to al dente, stirring often. About 4 minutes. Drain off liquids and transfer veggies to a small bowl. Set aside.
  3. Reduce burner heat to medium low. Leave skillet off burner to cool while prepping the eggs. We don't want to "flash cook" the eggs.
  4. In a medium bowl combine eggs, milk, cumin, salt and pepper to taste, and chili powder if desired. Wisk until slightly frothy.
  5. Return skillet to heat. Add 1 tsp butter. When melted add eggs to skillet. Let sit untouched to begin cooking. About 1-2 minutes.
  6. Using a rubber spatula gently scramble eggs, but don't break them apart completely. Tip: For best results use a rubber spatula like what's used for scraping bowls. Run it around the edges, and gently through.
  7. When eggs are almost fully cooked (fluffy but slightly wet, see picture) turn off heat.
  8. Gently fold cooked veggies and green onions into eggs. The redouble heat of the pan will further cook the eggs as you stir.
  9. Divide filling equally into tortillas. Top each with 1/4 cup shredded cheese and desired condiments. Fold up tortilla around filling. Enjoy!
  10. Note: Ever scrambled eggs and ended up with liquid/water floating around in your pan and your eggs look like pebbles? That's overcooked scrambled eggs. Avoid this every time by always turning off the heat when your eggs look like the picture in step 7. 😉

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