Recipe: Yum-Yum Mushroom & Bell Pepper Breakfast Burritos

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Before you jump to Mushroom & Bell Pepper Breakfast Burritos recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

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A massive amount of electricity is consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old versions that are more than ten years old. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to go as often.

The kitchen by itself gives you many small means by which energy and money can be saved. It is reasonably straightforward to live green, all things considered. A lot of it really is merely using common sense.

We hope you got insight from reading it, now let's go back to mushroom & bell pepper breakfast burritos recipe. To cook mushroom & bell pepper breakfast burritos you only need 16 ingredients and 10 steps. Here is how you do it.

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

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

Steps 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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