Portobello & Egg Breakfast Burrito
Sautéed portobello mushrooms mingle with a colorful blend of red, green, and yellow peppers, along with onions and a hint of taco seasoning. These flavorful components are joined by creamy scrambled eggs, canned black beans, and white cheddar cheese, creating a mouthwatering feast. On the side, a luscious guacamole awaits, crafted with onions, tomatoes, jalapenos, mashed avocado, and a dash of zesty lemon juice, providing the perfect balance to this delectable culinary experience.
Nutritional facts
Protein
29g
Carbs
62g
Calories
670kcal
Fat
35g
Ingredients
Citric Acid, Flour Tortilla, Whole Milk, Red Bell Pepper, Avocado, Green Bell Pepper, Taco Seasoning, Jalapeno Peppers, Kosher Salt, Onion, Egg, Portabello Mushrooms, Lemon, Cilantro, Black Pepper, Garlic Powder, Plum Tomato, Red Onion, Canned Black Beans, Butter, Yellow Bell Pepper, Egg White, White Cheddar Cheese
Contains milk, eggs, wheat, soybeans, cereals containing gluten (Barley).
Reviews
4.5
Based on 509 reviews
Jeanelle · 10/24/26
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About Fabiola Rivera
Chef Fabiola Rivera attended the Jose Santana International School of Hospitality and Culinary Arts in Puerto Rico. She has worked as a private chef at Dorado Beach, a Ritz Carlton Reserve, for more than three years, and founded her own baby food and kids meal company called Farm to Baby. Rivera's mission and vision is to serve excellent quality food providing all the nutrients and great taste in each plate.
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