Recipe of Perfect Mushroom & Bell Pepper Breakfast Burritos
Hello everybody, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Any-night-of-the-week Mushroom & Bell Pepper Breakfast Burritos. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mushroom & Bell Pepper Breakfast Burritos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mushroom & Bell Pepper Breakfast Burritos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mushroom & Bell Pepper Breakfast Burritos is 2-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can have Mushroom & Bell Pepper Breakfast Burritos using 16 ingredients and 10 steps. Here is how you cook that.
I. Love. Breakfast. Burritos. Even for dinner. I usually load mine up with Sausage and bacon, but occasionally I will go meatless so I thought I would share that variety today. If you would like to add meat use 1/2 lb ground sausage or 8 slices bacon, chopped. Cook till done and drain fat.
Ingredients and spices that need to be Take to make Mushroom & Bell Pepper Breakfast Burritos:
- 2 tbs + 1 tsp butter - divided
- 4 oz crimini mushrooms - sliced
- 1 red bell pepper - diced to 1/4" pieces
- 2 tbs chopped green onions
- 6 large eggs
- 2 tbs milk
- 1/8 tsp cumin
- 1/8 tsp chili powder (optional)
- to taste salt and pepper
- 1 cup shredded cheddar cheese
- 4 burrito size flour tortillas
- Optional Condiments
- sour cream
- salsa
- sriracha
- additional chopped green onion
Instructions to make Mushroom & Bell Pepper Breakfast Burritos
- Heat a mediun nonstick skillet over medium heat. Add 2 tbs butter. When melted add mushrooms and bell pepper.
- 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.
- 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.
- In a medium bowl combine eggs, milk, cumin, salt and pepper to taste, and chili powder if desired. Wisk until slightly frothy.
- Return skillet to heat. Add 1 tsp butter. When melted add eggs to skillet. Let sit untouched to begin cooking. About 1-2 minutes.
- 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.
- When eggs are almost fully cooked (fluffy but slightly wet, see picture) turn off heat.
- Gently fold cooked veggies and green onions into eggs. The redouble heat of the pan will further cook the eggs as you stir.
- Divide filling equally into tortillas. Top each with 1/4 cup shredded cheese and desired condiments. Fold up tortilla around filling. Enjoy!
- 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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So that's going to wrap this up for this special food Simple Way to Prepare Quick Mushroom & Bell Pepper Breakfast Burritos. Thank you very much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!