Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, 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.
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus. A mushroom is the fleshy, spore-bearing fruiting body (sporocarp or reproductive structure) of a fungus, typically produced above ground on soil or on its food source.
Mushroom & Bell Pepper Breakfast Burritos is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Mushroom & Bell Pepper Breakfast Burritos is something which I’ve loved my entire life. They’re fine and they look fantastic.
Recipe of Mushroom & Bell Pepper Breakfast Burritos
To begin with this recipe, we must first prepare a few components. You can cook mushroom & bell pepper breakfast burritos using 16 ingredients and 10 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Mushroom & Bell Pepper Breakfast Burritos:
Prepare 2 tbs + 1 tsp butter - divided
Get 4 oz crimini mushrooms - sliced
Prepare 1 red bell pepper - diced to 1/4" pieces
Get 2 tbs chopped green onions
Prepare 6 large eggs
Make ready 2 tbs milk
Get 1/8 tsp cumin
Make ready 1/8 tsp chili powder (optional)
Get to taste salt and pepper
Get 1 cup shredded cheddar cheese
Prepare 4 burrito size flour tortillas
Make ready Optional Condiments
Take sour cream
Get salsa
Prepare sriracha
Make ready additional chopped green onion
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Instructions
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. π
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As simple as that Recipe of Mushroom & Bell Pepper Breakfast Burritos
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