Ham and Mushroom Breakfast Burritos #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

For today's lovely Sunday gathering, Stacy invited us to share a childhood favorite recipe with you! She said: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."

My mom and dad both cooked a lot when we were little, and we had a lot of the same things from month to month, so I definitely have some specific food memories from childhood! I wonder sometimes what my kids will think of about how we eat as they grow up; since I never like to make the same recipe twice (beyond some breakfast basics, and my daughter's current obsession with food that comes out of the freezer on repeat - i.e. bagel pizza bites, eggo waffles, corn dogs, cheese bread...). One of my very favorite breakfast recipes was when dad would make sheet pan breakfast burritos! They usually had a basic scrambled egg and ham filling, with a piece of "plastic cheese" (aka American cheese) on top and then baked, and served with some salsa. I decided to do a version of those for today's event. I may or may not have added some melty processed cheese to the top of a few of these...

See all of our childhood inspired dishes for today!

These are a wonderful breakfast burrito version - if you love mushrooms! They are oeey gooey and creamy from the sour cream and mozzarella, and full of tender meaty mushrooms which is definitely the star of the show. You can eat these just as they are, melt more cheese over the top, add some salsa, add some fresh chopped tomatoes, etc. You can "dress" them up however you'd like but they certainly don't need extra. They are a wonderful, portable breakfast - and you can make these in advance and freeze them if you'd like. Then thaw and bake when ready to serve. 

I love breakfast dishes like this, because they're done at the same time. So you can feed a large group all at the same time if you have a crowd! They're also customizable - if you have some who don't like mushrooms, or want different cheese just swap up the filling ingredients before baking. 

Ham and Mushroom Breakfast Burritos

6 medium flour tortillas (8-inch diameter)
16-oz baby bella mushrooms, sliced 
2 TBS butter, divided 
6 large eggs
1/2 cup sour cream divided (2 TBS for eggs & 1 TBS per tortilla)
1/4 tsp salt (or to taste)
1/8 tsp black pepper (or to taste)
2 oz deli ham cut into strips or diced
1 cup shredded cheese (pepper jack, mozzarella, cheddar, etc.)

Optional Toppings: diced tomatoes, salsa, more sour cream, etc.

  1. Preheat the oven to 350 degrees and have a baking sheet ready.
  2. In a large nonstick skillet, melt 1 TBS butter and sauté the mushrooms until very tender, and lightly browned. Season lightly with salt and pepper while cooking.
  3. Scrape mushrooms out into a bowl and set aside.
  4. Meanwhile, whip the 6 eggs with 2 TBS sour cream, the salt, pepper, and ham until mixture is well combined.
  5. Heat remaining TBS butter in the same skillet, and when melted add in the egg mixture. Cook the eggs, stirring and scraping occasionally, just until mostly set - don't over cook.
  6. Create an assembly line. Lay out a tortilla and spread 1 TBS sour cream down the center. Add 1/6th of the sautéed mushrooms, and 1/6th of the cooked eggs. Add about 2 TBS of shredded cheese (or to your taste), then tuck the ends of the tortilla in and roll (see pictures above).
  7. Arrange rolled tortillas on the baking sheet. If desired, sprinkle any remaining cheese over the tops of the burritos before baking.
  8. Bake 10 minutes in the pre-heated oven until tortillas are crispy and cheese has melted.
  9. Serve immediately with any desired toppings. 
Recipe adapted from Natasha's Kitchen


  1. What a great idea to fill, roll and bake! You are so right, Rebekah, your breakfast burritos are a fabulous way to feed a crowd. Wish I'd had this recipe years ago for post-slumber party breakfasts!

  2. I love breakfast burritos, they delicious , quick and freeze well, yours look so scrumptious!

  3. Mushroom omelets are my favorite and I love burritos so this is the perfect recipe for me. Thanks Rebekah.

  4. Burritos as so versatile as a snack and/or dinner and this breakfast burrito certainly hits all the right notes. Thank you for sharing those memories with us, Rebekah..

  5. I totally love the make and bake strategy! Where has it been all my life?

  6. This is one breakfast recipe I'm definitely going to try. Something different for breakfast and filling too. Rebekah I know of families where neither parent knows how to cook and they really couldn't be bothered. So imagine, their kids will only have memories of take away or ready to cook frozen foods.

  7. I never ate breakfast burritos growing up, but I do make them for my family. Chorizo and potato is our favorite, but I will definitely try this version soon. Thanks for sharing.


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