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 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!

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 flare 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.

Sidebar: if you live in Vancouver, I just found out that you can buy pine nuts in Chinatown for around $10 a pound. Best find of the year!

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!

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