Recipe of Mushroom & Bell Pepper Breakfast Burritos in 16 Minutes for Family

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mushroom & bell pepper breakfast burritos. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Mushroom & Bell Pepper Breakfast Burritos is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Mushroom & Bell Pepper Breakfast Burritos is something which I have loved my entire life.

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To begin with this recipe, we have to first prepare a few components. You can cook mushroom & bell pepper breakfast burritos using 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Mushroom & Bell Pepper Breakfast Burritos:

1. Prepare 2 tbs + 1 tsp butter - divided
2. Get 4 oz crimini mushrooms - sliced
3. Get 1 red bell pepper - diced to 1/4" pieces
4. Make ready 2 tbs chopped green onions
5. Make ready 6 large eggs
6. Make ready 2 tbs milk
7. Prepare 1/8 tsp cumin
8. Make ready 1/8 tsp chili powder (optional)
9. Prepare to taste salt and pepper
10. Get 1 cup shredded cheddar cheese
11. Prepare 4 burrito size flour tortillas
12. Take Optional Condiments
13. Take sour cream
14. Prepare salsa
15. Get sriracha
16. Prepare additional chopped green onion

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Instructions 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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