Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Egg and Mushroom Breakfast Tacos
with apple & mixed green salad

Active: 35 min Total: 35 min

These breakfast tacos get a sophisticated (and healthy makeover) with mushrooms, Greek yogurt, and thyme leaves. Served with a side salad, this is a dinner you'll feel super great about!
Smarts: Add some roasted potatoes and switch to a burrito-sized tortilla for a breakfast burrito take.

Tags

Ingredients

Servings:
4
Metric
Egg and Mushroom Breakfast Tacos:
  • Shallots - 1 bulb, diced
  • Mushrooms, brown - 3/4 lb, chopped
  • Eggs - 7
  • Milk - 4 Tbsp
  • Cooking oil - 1 Tbsp
  • Thyme leaves - 1/2 tsp
  • Red wine vinegar - 2 tsp
  • Butter - 1 Tbsp
  • Tortillas, flour (taco-sized) - 8
  • Greek yogurt, plain - for serving
Side Salad with Apples or Pears:
  • Balsamic vinegar - 1 Tbsp
  • Apple cider vinegar - 1 Tbsp
  • Dijon mustard - 1 tsp
  • Maple syrup - 2 tsp
  • Cooking oil - 1/4 cup
  • Apple or pear - 1, chopped
  • Mixed greens - 4 oz
  • Sliced almonds - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Shallots / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  2. Eggs - Whisk eggs with milk and some salt and pepper.
  3. Vinaigrette - Whisk vinegars, Dijon, and maple syrup with oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead and refrigerated)
  4. Apple or pear - Chop into bite-sized pieces (or julienne!).

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Get 1 free month
Learn More

Make

  1. Heat a non-stick frying pan or skillet over medium-high heat. Add oil and then shallots and thyme leaves to heated oil. Saute until softened, ~1 minute.
  2. Add mushrooms, red wine vinegar, and some salt. Saute until tender, 3 to 4 minutes. Remove from pan and set aside.
  3. Return pan to medium heat and add butter. Once melted, pour in whisked eggs and scramble over a low heat until you get the texture you want. Remove from heat.
  4. Warm tortillas according to package instructions.
  5. Toss vinaigrette with greens, chopped apples or pears, and sliced almonds. Have everyone make their own tacos by filling tortillas with eggs, mushrooms and a dollop of Greek yogurt!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (61)
Gluten-free (3)
Paleo (7)
Vegetarian (2)

17 reviews

Added shredded cheese and salsa. Would have been pretty bland without those. I don't know why these recipes keep calling for yogurt. Clearly this requires sour cream.

By: Jenn
Posted: Mar 03, 2018
Diet: Original
0 Helpful

will skip the red wine vinegar next time

By: Naomi
Posted: Jan 19, 2016
Diet: Original
0 Helpful

I really liked this. We used sour cream instead of yogurt, added some cheese. Made for a lovely breakfast.

By: Shelley
Posted: Nov 30, 2015
Diet: Original
0 Helpful

Amazing twist on normal breakfast tacos

By: Madeline
Posted: Oct 29, 2015
Diet: Gluten-free
0 Helpful

The mushroom, shallot, chard vegetable mix was fantastic and so flavorful! A nice light dinner that was easy to fix.

By: Margie
Posted: Feb 15, 2015
Diet: Paleo
0 Helpful

These mushrooms were so good. I could've eaten bowls of just those.

By: Chelsea
Posted: Feb 09, 2015
Diet: Vegetarian
0 Helpful