Mushroom and Egg Breakfast Tacos

Name: Mushroom and Egg Breakfast Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: North America, Mexican
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, warmed; Minced fresh tarragon, optional

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Contest Winner

Test Kitchen Approved

Breakfast tacos aren't unusual, but a rich and flavorful mushroom sauce takes these simple tacos from ordinary to extraordinary in no time. —Kathleen Gill, Las Vegas, Nevada

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, warmed
Minced fresh tarragon, optional

Directions

In a nonstick skillet, cook mushrooms over medium heat until reduced in size and starting to brown, 8-10 minutes, stirring occasionally. Add almonds, 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.
Meanwhile, heat butter in same skillet over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Divide mushroom puree among tortillas; top with eggs, and tarragon if desired. 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.

Breakfast tacos aren't unusual, but a rich and flavorful mushroom sauce takes these simple tacos from ordinary to extraordinary in no time. —Kathleen Gill, Las Vegas, Nevada

Recipe Creator