Sriracha is spicy but good don't use too much it will take over the flavor of the other ingredients in the burrito. Serving size may vary depending on appetite.

3 large eggs
2 medium portabella mushrooms
3 tablespoons of mild or spicy salsa
2 tablespoons of bacon bits
2 large flour burrito shells or 3 medium flour burrito shells
OPTIONAL-mozzarella or chef's choice of cheese
1 tablespoon of Texas Pete Sriracha Sauce

3 large eggs 2 medium portabella mushrooms 3 tablespoons of mild or spicy salsa 2 tablespoons of bacon bits 2 large flour burrito shells or 3 medium flour burrito shells 1 tablespoon of Texas Pete Sriracha Sauce

Preheat a medium saucepan on medium high heat with vegetable oil or olive oil.Beat eggs in a small bowl, slice or dice mushrooms and place in a separate bowl. Scramble eggs until they stop moving add mushrooms and scramble for an additional 30 seconds, add salsa and continue to scramble for another 30 seconds, add bacon bits scramble for the last 30 seconds, remove from heat. Microwave burrito shells for 15 to 20 seconds each, remove from microwave, immediate add filling to shell top with Sriracha sauce and cheese of your choice, fold burrito and enjoy.