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Mushroom and Egg Wrap



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1 tbsp. vegetable oil
1 1/2 lb. frozen diced potato, pepper and onion blend, thawed
2 1/4 lb. white button mushrooms, sliced
2 tsp. kosher salt (to taste)
4 tbsp. black pepper, freshly ground (to taste)
24 eggs, beaten
24 (8") flour tortillas
12 oz. reduced fat Cheddar cheese, shredded
1 1/2 lb. prepared salsa


  1. 1
    Heat the oil and sauté the pepper and onion mixture and mushrooms over medium heat until lightly browned. Set aside.
  2. 2
    Scramble the eggs over medium low heat, seasoned with salt and pepper, until lightly set, about 10 minutes.
  3. 3
    For each serving, spoon about 1/2 cup of the potato mixture into a warmed tortilla, spoon about 1/2 cup egg on top and sprinkle with 2 tbsp. of cheese. Top with 2 tbsp. of salsa. Fold the bottom of the wrap up over the eggs, and then roll the remaining sides around. Wrap in waxed paper and refrigerate until ready to eat.
  4. 4
    For each serving, to order: Place 1 wrap in the oven, just until heated through.


Recipe courtesy of the Mushroom Council and Individually wrapped, these will hold in the refrigerator up to 3 days.

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preparation methods
cuisines North & South American, Other North American
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