Mushroom Breakfast Tacos
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These mushroom breakfast tacos are a deliciously healthier way to start your day! Softly scrambled eggs meet smoky portobello mushrooms, crisp asparagus, and a herbaceous fresh pesto, all wrapped in healthy and easy-to-make flaxseed and egg tortillas. It's a breakfast delight that's as simple to whip up as it is satisfying to devour.
Start the day right with another mushroom breakfast! Try spinach and eggs with mushrooms next.
These healthy breakfast tacos are a great make-ahead brunch recipe for weekend entertaining or meal prep for weekday mornings. There are a few elements, but all of them are simple and tasty. The soft scrambled eggs are velvety and luscious, the smoky mushrooms are earthy and savory, and the basil parsley pesto is fresh and delicious.
Then you wrap everything all up in a crepe-like egg and flaxseed tortilla that's super easy to make. These magic breakfast rollups are a game changer: they're flexible, rollable, stuffable, and super healthy! Made from just two ingredients, they maintain their texture and don't tear when you stuff them full of all the delicious things. They're also not time-sensitive, so you can make them first, leave them on the side, and they'll be just as great when you finish the other elements.
Ingredients notes
These mushroom tacos use only wholesome ingredients. This is what you need:
- Egg tortilla wraps: Eggs and ground flax seeds.
- Pesto: Fresh basil and parsley, pine nuts, parmesan cheese, olive oil, lemon juice, and sea salt. Adding parsley to your pesto brightens things up!
- Smoky portobellos and asparagus: Olive oil, portobello mushrooms, asparagus, smoked paprika, sea salt, and radishes.
- Barely scrambled eggs: Eggs, sea salt, black pepper, and butter.
How to make mushroom breakfast tacos
There are a few elements to these mushroom breakfast tacos ā but they're all simple to whip up! Cook some eggs, press a button on your blender, and throw some veggies in a pan and you'll have a delicious, satisfying breakfast in no time. This is how it's done:
- Egg tortillas: Whisk the eggs and ground flax seeds together while a pan heats up. Add a quarter of the mixture to the frying pan, then pick it up and swirl the pan so that the eggs cover the bottom. Pop a lid on to help steam it along, then remove the tortilla when the top looks cooked through. Easy!
- Pesto: Throw everything into a blender, push the button, and you're done.
- Portobello and asparagus: Cut your portobello mushrooms into thick slices, like steak, and season them well. SautƩ the portobello mushroom slices then add the asparagus, sprinkling on some smoked paprika.
- Barely scrambled eggs: Whisk the remaining eggs together and add them to a buttered pan, lightly scrambling them over medium-low heat.
- Assemble: Divide the eggs between the tortillas, topping with mushrooms, asparagus, pesto, and radishes. Enjoy!
Additions
These mushroom breakfast tacos are versatile enough that they'll work great with different additions, so it's a good recipe to use up what is left in the fridge or to make it your own.
- Extra vegetables: Add some caramelized onion, garlic, fresh red onion slices, zucchini, red bell pepper, some avocado slices, or a sprinkle of cilantro.
- Protein: Some crispy tofu adds extra bite. If you're not vegetarian, some crispy bacon pieces or sausage make for a delicious breakfast, too!
- Other mushrooms: You can use another variety of mushrooms, if needed. Shiitake or cremini mushrooms work, or use a few types and make a mushroom mixture.
Soft scrambled eggs
If you have a few hot tips up your sleeve, you can totally elevate your scrambled eggs so that they are velvety and dreamy! First, start with the best eggs you can find ā farmer's markets always have great quality eggs. Crack them into a large bowl and add a generous pinch of salt and cracked pepper. Whisk, whisk, whisk! Then whisk a little more until they're frothy and lighter in color. Melt some butter in a non-stick pan over medium-low heat ā you want to ensure the heat is gentle! Pour the eggs in, slowly scraping the bottom of the pan with a rubber spatula while they slowly cook. As soon as they're not runny, take them off the heat right away! They will still look a bit wet, but they'll be perfectly cooked and luscious.
What to serve with mushroom breakfast tacos
There are two directions you can take your mushroom breakfast tacos ā you can either serve it with other breakfast foods, or with some Mexican sides for a late brunch!
- Breakfast: Make a breakfast salad on the side for a boost of veggies ā it's almost like a pico de gallo in breakfast salad form! Enjoy with an orange creamsicle smoothie or with a coconut turmeric latte.
- Mexican brunch: Keep it simple and serve beside roasted sweet potatoes and black beans with lime juice and cilantro. Make some corn salsa, apple guacamole, a summer peach salsa, or Mexican rice to go on the side. Throw a little Mexican twist on a mimosa and serve up some champagne margaritas ā okay, that might be a stretch from mimosa, but it works! Don't forget to pop some hot sauce on the table.
- A taco feast: Add these potato tacos to the table for another option!
Recipe FAQs
Can I use flour tortillas or corn tortillas?
Making the egg tortilla is super simple, dairy-free, gluten-free, and healthy for you! If you'd prefer to use flour or corn tortillas rather than whip up the egg tortilla, that's totally fine! Corn tortillas are usually gluten-free. You can also try thisĀ almond flour tortilla recipeĀ for another healthy version.
Can I use storebought pesto?
We love the freshness of homemade pesto, but if you're in a pinch, storebought will work just as well.
How do I make these gluten-free, dairy-free, or vegan?
Making some of these dietary requirements will change the recipe considerably, resulting in a different taste ā however, you can certainly make some simple adjustments to cater to any guests with dietary requirements.
For vegans, use flour or corn tortillas instead of the egg mix, and make scrambled tofu instead of the eggs. For vegans and dairy-free, be careful not to use regular butter ā opt for vegan butter or olive oil, and omit the parmesan cheese from the pesto.
The recipe is gluten-free, just be mindful if you make any substitutions, such as using store-bought pesto.
Mushroom Breakfast Tacos Recipe
Ingredients
Egg Tortilla Wraps
- 4 large eggs
- Ā¼ cup ground flax seeds
Pesto
- Ā½ cup EACH: fresh basil and parsley
- Ā¼ cup pine nuts (cashews or almonds work well, too)
- Ā¼ cup grated parmesan cheese
- Ā¼ cup olive oil
- Juice of 1 lemon
- Ā½ teaspoon sea salt
Smoky Portobellos and Asparagus
- 1 tablespoon olive oil
- 2 portobello mushrooms (cut into 4 slices each)
- A handful of asparagus (tough ends snapped off)
- 1 teaspoon smoked paprika
- Ā½ teaspoon sea salt
- 4 radishes (thinly sliced)
Barely Scrambled Eggs
- 8 large eggs
- Ā½ teaspoon sea salt
- Ā¼ teaspoon black pepper
- 1 tablespoon butter
Instructions
- Whisk the 4 eggs and the ground flax seeds in a medium-sized bowl. Place an 8-inch non-stick pan over medium heat and add Ā¼ of the egg mix to it. Swirl the pan so the eggs cover the entire bottom of the pan. Cover the pan with a lid and let them cook for 1 minute, or until the top is no longer wet. Remove the tortilla from the pan and repeat with the remaining three.Ā¼ cup ground flax seeds, 4 large eggs
- Add all the pesto ingredients to your blender and blend until mostly smooth. Add cold water if it is too thick.Ā½ cup EACH: fresh basil and parsley, Ā¼ cup pine nuts, Ā¼ cup grated parmesan cheese, Ā¼ cup olive oil, Juice of 1 lemon, Ā½ teaspoon sea salt
- Heat the olive oil in a large, non-stick pan over medium-high heat. Add the portobello mushroom slices and sear until brown. Flip them over and add the asparagus to the pan. Season with smoked paprika and salt.1 tablespoon olive oil, 2 portobello mushrooms, A handful of asparagus, 1 teaspoon smoked paprika, Ā½ teaspoon sea salt
- Whisk the 8 eggs with the sea salt and black pepper for at least 2 minutes. (See the blog post.) Melt the butter in a pan (the one you used for the mushrooms will work) over medium-low heat. Add the eggs to the pan and, using a silicone spatula, scrape the bottom of the pan continuously as the eggs cook. Once there is no more liquid left in the pan, take the eggs off the heat. They should still look wet.Ā½ teaspoon sea salt, Ā¼ teaspoon black pepper, 1 tablespoon butter, 8 large eggs
- Divide the scrambled eggs between the 4 tortillas and top with mushrooms, asparagus, pesto, and radishes.4 radishes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our breakfast recipes!
I made these for my husband and myself. We both loved them. I made them with no exceptions. Thy are awesome. We were so surprised that the tortillas were just as described! Thank you.
Is there another way to express 1/4 T? I hope that doesnāt sound like a dumb question but Iām lost! Will definitely make this as soon as possible,
Not a dumb question at all! I reread the recipe and can see how it was confusing. I was trying to say 1/4 cup of ground flax seeds or 1 tablespoon per egg. I’ve updated the recipe so it should make more sense now!
I have never liked mushrooms,I dont know if it I who dont know how to prepare it.the recipe makes a good dinner meal.
People tend to either love mushrooms or hate them. Definitely worth trying them cooked this way!
I made the egg tortillas and they turned out great. Next time I’ll make the whole recipe. Those smokey mushrooms sound delicious.
They’re great, aren’t they?!!
Time-sensitive recipes are the WORST, and I love the fact that these tacos don’t have that case! I don’t eat eggs, so I’ll just substitute the eggs for scrambled tofu or even just cubed tofu. Overall, this looks like the perfect breakfast for any day! Smoky mushrooms are my FAVORITE in anything.
I totally agree! Especially when feeding a group. Scrambled tofu and a wheat or corn tortilla would make these vegan and delicious!