Super Easy Breakfast Burrito Recipe

Good Morning!!

It’s officially the first day of #BrunchWeek 2015!!! We’re making  an amazing Breakfast Burrito Recipe today! 

You may (or may not) remember that I also participated in #BrunchWeek in 2013 and 2014, So, I’ve been a part of it for the past two years and I’ve loved it every single time.

This is the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca.

Just like last year and the year before, a group of 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads for you this week and we’ll have lots of giveaways! The giveaway is at the bottom of this post but grab the recipe first! You’re gonna love it.

I may not be a super early breakfast type of gal but I’m all for brunch, mainly because I can eat anything between 10-1130 and it’s “brunch” haha.

Also I must say that I’ve actually started to developed a love for breakfast foods.! I use to be totally against them and you can totally tell in some of my older blog posts. Eggs and Bacon were ok but I wasn’t going to beg for either one.

However since then, I’ve just realized that I didn’t like the eggs and bacon that I had been eating my whole like…you know…the burnt bacon and dry microwaved like scrambled eggs.

Once I figured out how I liked my bacon and eggs cooked it was game one.

I believe that anyone can love any food once they find their favorite way to cook (or eat it).

Now do I want a plain plate of bacon and eggs? No, not really. That’s still not my cup of tea BUT I’m more than willing to have them with something or to stuff them into a huge flour tortilla and make this tasty Breakfast Burrito Recipe!!

Ps. You see that Cabot Cheese up there?

Oh my word.

That White Oak Cheddar along with the Farmhouse Reserve White Cheddar (not pictured) are simply amazing together. Literally they’re my go to cheeses now. I can’t believe I haven’t been using them all along.

This Breakfast Burrito Recipe is what I’m sharing with you to kick off #BrunchWeek are packed with fabulous scrambled eggs, sauteed mushrooms, grated Cabot Cheese, a dash of hot sauce and crispy, perfectly cooked bacon!

Oh and I know that my main theme this week is going to be all about brunch and breakfast types foods but don’t forget that you don’t just have to eat these for brunch! These breakfast wraps have served their time during brunch, lunch and dinner in our house!

 

 Breakfast Burrito Recipe

Breakfast Burrito Recipe

Yield: 4 Wraps

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Make this Breakfast Wrap Breakfast Burrito Recipe ahead of time and pop them into the freezer to have breakfast ready to go! Or make them in the morning! They don't take long at all! Just prep everything the night before and you're ready to go!

Print

Ingredients

• 4 large flour tortillas
• 1 cup shredded White Oak Cheddar Cabot Cheese or 1 cup shredded Farmhouse Reserve White Cheddar Cabot Cheese
• hot sauce (optional)
• 1 cup sliced mushrooms
• 2 teaspoons seasoning salt (or no salt seasoning salt)
• 3 tablespoons of whole milk or heavy cream
• 3 eggs
• 10 -12 strips of bacon

Instructions

Cook the bacon until crisp. I normally cook my bacon in the oven.Once the bacon is cooked remove it from the pan and place it onto some paper towels to drain. Reserve a few tablespoon of bacon grease.Crack the three eggs into a blender. Add in the seasoning salt and cream. Blend for about 1 minutes. This will make those eggs extra airy and fluffy!

Heat 2 tablespoons of the bacon grease over medium heat. Add the mushrooms and saute until tender. Once they\'re cooked, Set them aside.

In the same skillet, heat another tablespoon of bacon grease. Add the eggs. Cook/Scramble until cooked to your liking. Don't over cook them and dry them out.

TO ASSEMBLE BREAKFAST WRAPS:

Heat the tortillas for just a few moments in the microwave to make them easier to roll.

Start on one edge of the tortilla shell and layer the eggs, cheese, mushrooms and bacon. Add a few dashed of hot sauce.

Roll the tortilla over the filling, tucking the edges and roll like a burrito.

 

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:

Blueberry Sangria from Love and Confections.

BrunchWeek Egg Dishes:

Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.

Crab Cake Eggs Benedict from The Redhead Baker.

Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.

Chimichurri Breakfast Sandwich from Healthy Delicious.

Asparagus, Brie and Smoked Salmon Omelet from girlichef.

Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.

BrunchWeek Breads, Grains and Pastries:

Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.

Avocado Toast Bar from Sarcastic Cooking.

Mocha Nut Granola from greens & chocolate.

Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.

Berry Cacao Nib Scone Cakes from The Spiffy Cookie

Spiced Pear Oatmeal from Making Miracles.

Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.

Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.

Vanilla Orange Scones from Sew You Think You Can Cook.

Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.

Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.

Mini Chocolate Chip Muffins from My Catholic Kitchen.

Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.

Maple Cinnamon Scones from Pink Cake Plate

BrunchWeek Main Dishes:

Breakfast Wraps from Big Bear’s Wife.

Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.

BrunchWeek Fruits, Vegetables and Sides:

Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.

Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.

BrunchWeek Desserts:

Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi.

Lemon Bars from Chelsea’s Messy Apron.

Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.

It’s time for #BrunchWeek

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Giveaway has ended.