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Mushroom and Egg Breakfast Tacos Recipe

Name: Mushroom and Egg Breakfast Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
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; Minced fresh tarragon, optional

Taste of Home

Breakfast tacos aren't unusual but the rich and flavorful mushroom sauce takes these simple street 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

Minced fresh tarragon, optional

Method

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, if desired, tarragon. Serve immediately.

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