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Mushroom and Egg Breakfast Tacos

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Breakfast tacos aren't unusual but the rich and flavorful mushroom sauce takes this simple street tacos from ordinary to extraordinary in no time. —Kathleen Gill, Las Vegas, Nevada
Mushroom and Egg Breakfast Tacos Recipe photo by Taste of Home

Ingredients

  • 1 pound sliced fresh mushrooms
  • 1 cup slivered almonds
  • 2 tablespoons dried minced onion
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter
  • 4 large eggs, lightly beaten
  • 12 mini flour or whole wheat tortillas
  • Optional: Minced fresh tarragon

Directions

  1. In a dry nonstick skillet, cook mushrooms over medium heat until reduced in size and starting to brown, 8-10 minutes, stirring occasionally. Add almonds, dried onion and garlic; cook until nuts are toasted and fragrant, 1-2 minutes. Transfer mixture to a blender or food processor. Add oil, salt and pepper; process until smooth. Set aside.
  2. Meanwhile, heat butter in same skillet over medium heat. Pour in beaten eggs; cook and stir until eggs are thickened and no liquid egg remains. Divide mushroom puree between tortillas; top with eggs and if desired, tarragon. Fold and serve immediately.

Nutrition Facts

2 tacos: 360 calories, 23g fat (6g saturated fat), 129mg cholesterol, 468mg sodium, 25g carbohydrate (3g sugars, 5g fiber), 14g protein.

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