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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! | vegetarian + gluten-free + paleo + Whole30 approved | theendlessmeal.com | #vegetarian #breakfasttacos #tacos #whole30 #paleo #brunch

Healthy Smoky Mushroom Breakfast Tacos

  • Author: Kristen Stevens
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Tex-Mex

Description

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!


Scale

Ingredients

Egg Tortilla Wraps

  • 4 large egg
  • 1/4 cup ground flax seeds

Pesto

  • 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)

Instructions

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.