Breakfast

My Bacon, Mushroom, Spinach, Cheese and Egg Breakfast Burritos freezer batch is for Breakfast.

My Bacon, Mushroom, Spinach, Cheese and Egg Breakfast Burritos freezer batch takes 20 minutes to prepare.

My Bacon, Mushroom, Spinach, Cheese and Egg Breakfast Burritos freezer batch takes 17 minutes to cook.

My Bacon, Mushroom, Spinach, Cheese and Egg Breakfast Burritos freezer batch makes 14 servings.

The ingredients for My Bacon, Mushroom, Spinach, Cheese and Egg Breakfast Burritos freezer batch are:

15 large eggs
1 13.5 oz can spinach, drained & dried
1 6.5 oz mushrooms, drained
7 slices of low sodium bacon, halved
14 tortillas, hyvee burrito size (33 carb each)
2 cups shredded cheddar cheese

Here is how you make My Bacon, Mushroom, Spinach, Cheese and Egg Breakfast Burritos freezer batch:

Bacon - lay out on foil-lined baking sheet. Pop in cold oven, turn to 400 degrees, bake for 12-17 minutes. Check frequently after 12 minutes. When done, remove to a paper towel lined plate and blot with more paper towels.Eggs - Mix together and scramble over medium heat. Mix in spinach, mushrooms and cheese.Place 1/2 cup of egg mix and 1/2 slice of bacon in middle of tortilla, fold and wrap in saran wrap. Place in a freezer bag and freeze. Remove saran wrap before re-heating.Serving Size:?Makes 14 burritos

The nutritional information for My Bacon, Mushroom, Spinach, Cheese and Egg Breakfast Burritos freezer batch is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 357.5

• Total Fat: 16.6 g
• Cholesterol: 220.2 mg
• Sodium: 718.4 mg
• Total Carbs: 34.5 g
• Dietary Fiber: 1.9 g
• Protein: 17.6 g