My Bacon, Mushroom, Spinach, Cheese & Egg Breakfast Burritos freezer batch

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Nutritional Info
  • 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

Number of Servings: 14


    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


The prep time is about 8 minutes to get bacon and eggs ready to cook, then about 12 minutes to roll and wrap the burritos.


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