Healthy Smoky Mushroom Breakfast Tacos
Who knew that healthy Mushroom Breakfast Tacos could be so delicious? Soft scrambled eggs, smoky portobello mushrooms, crisp asparagus, and pesto are all wrapped up in easy to make flaxseed and egg tortillas. These pretty crepe-like tacos make a great make-ahead brunch recipe or meal-prep for weekday mornings. You will LOVE them!
Mushroom Breakfast Tacos that are all things healthy and delicious and easy to make for the big time morning WIN! Sunday brunches where you have to choose between what you want to eat and what you know you should really be eating are a thing of the past. Thank you, morning tacos. ?
These babies have four parts to them, and each deserves a delicious and detailed explanation. Here's the juicy preview:
1. Soft Scrambled Eggs – luscious sounds over the top, but it's the most fitting word. These are dreamy, velvety, and cheesy without having a speck of cheese in them. Magic. Heaven. All the superlatives you can think of.
2. Smoky Mushrooms – Portobello mushrooms thickly sliced into steaks and seared with smoked paprika on high heat until lightly charred and all things delicious. With some still crisp asparagus cause it's spring and we love them.
3. Basil Parsley Pesto – fresh and delicious and ridiculously easy to make. Pesto for the win because pesto always wins.
4. Flax Egg Tortillas – Or tacos, whatever. These babies are life-changing, and I swear I'm not being overdramatic. They are flexible, rollable, stuffable, and 100% healthy and delicious. They're also completely foolproof easy to make. Think crepe meets taco in the best way possible.
Soft scrambled eggs
If you're not overwhelmed with the need to gush love poems to your eggs when you take your first bite, you're cooking them wrong. Chances are, you're overcooking them.
Here's how to love your scrambled eggs:
1. Start with the best eggs you can find. Crack them into a larger bowl than you think you need, add a generous pinch of salt, and a crack some pepper in there. Now whisk like your life depends on it, then whisk some more. You'll know there's done when they're frothy, have lightened in color, and there is not a spec of egg white to be found. Then be thankful you got your arm workout in before you even sat down for breakfast.
2. Heat a nice big hunk of butter in a non-stick pan over medium-LOW heat. Both the fat and the gentle heat are important.
3. Pour the super whisked eggs into the pan and slowly scrape the bottom of the pan with a rubber spatula the entire time the eggs are cooking.
4. Here's the most important part: The second there is no more runny eggs, take the pan off the heat. Don't give it another 10 seconds. They will look wet – this is what you want. Don't question if they're cooked enough. You will thank me as soon as you take your first bite. #breakfastheaven
Smoky Portobello Mushrooms and Asparagus
Meaty portobello mushrooms are the star of these mushroom breakfast tacos. We slice them thick like steaks and season them well with smoked paprika and sea salt. Then a quick high-heat sear is all these babies need to turn them into vegetarian breakfast heaven.
The asparagus adds just the right amount of crunch and spring flair to these tacos. Plus, veggies for breakfast is totally where it's at.
Basil Parsley Pesto
Pesto is life. But of course, I don't need to tell you that. Out of curiosity, I did a quick search and there are no less than 15 recipes that have pesto in them here on TEM. These Smoky Mushroom Breakfast Tacos is pesto recipe number sixteen. It's getting out of hand.
One of my favorite pesto tricks is to add parsley to the mix. I love how bright green it turns when blended with parsley. And let's be honest, basil's not cheap, yo. Adding parsley is a great way to make more pesto without breaking the bank.
It's also a super flexible recipe. We always put nuts in our pesto but rarely are they pine nuts. I don't know what it's like where you live, but here in Vancouver, they sell for about a million dollars a pound. Seriously, that's not much of an exaggeration. Walnuts, almonds, and cashews all work great in pesto, too. I actually prefer them as they give a nice nutty taste.
Flax Egg Tortillas
These magic breakfast rollups are everything. They're made with two ingredients (eggs and flax seeds. bet you'd never have guessed that lol) and are ridiculously easy to make. But the best part is they roll up like certified tacos. Or burritos. Or whatever the heck you want to roll them up into.
If you eat them on their own they'll remind you of a crepe. But stuff them full of all the delicious things and they'll become what you tell them to. They're good at listening that way.
Also awesome about these breakfast magicians:
- They're not time-sensitive. If you're feeding a few, make the tortillas first and set them aside while you make the rest of breakfast. They'll be exactly the same as you left them when you're ready to eat.
- These are breakfast meal-prep heaven. They'll keep in your fridge for 4 days without any change to how delicious they are. Or you can freeze them. Yes, you read that right. You can freeze these!
- They are so healthy. Egg = healthy. Flax seeds = healthy.
- They're 100% gluten-free and paleo. And while they're technically not Whole30 (because tacos are out) they do have compliant ingredients. When you're doing your reintroduction, make sure to eat these.
- They're tasty little suckers.
If you love these Smoky Mushroom Breakfast Tacos as much as I do, make sure to give them a 5-star review in the comments below!Print
Who knew that healthy Mushroom Breakfast Tacos could be so delicious? Soft scrambled eggs, smoky portobello mushrooms, crisp asparagus, and pesto are all wrapped up in easy to make flax seed and egg tortillas. These pretty crepe like tacos make a great make-ahead brunch recipe or meal-prep for weekday mornings. You will LOVE them!
Egg Tortilla Wraps
- 4 large egg
- 1/4 cup ground flax seeds
- 1/2 cup basil
- 1/2 cup parsley
- 1/4 cup pine nuts
- 1/4 cup grated parmesan cheese (omit for paleo and Whole30)
- 1/4 cup olive oil
- Juice of 1 lemon
- 1/2 teaspoon sea salt
Smoky Portobellos and Asparagus
- 1 teaspoon olive oil
- 2 portobello mushrooms, cut into 4 slices each
- A handful of asparagus, tough ends snapped off
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 4 radishes, thinly sliced
Barely Scrambled Eggs
- 8 large BC Eggs
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter (use ghee or paleo and Whole30)
Whisk the 4 eggs and the ground flax seeds in a medium-sized bowl. Place an 8-9 inch non-stick pan over medium heat and add 1/4 of the eggs 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.
Add all the pesto ingredients to your blender and blend until mostly smooth. Add cold water if it is too thick.
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 the smoked paprika and 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 rubber 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.
Divide the scrambled eggs between the 4 tortillas and top with mushrooms, asparagus, pesto, and radishes.