Egg and Mushroom Breakfast Tacos
with apple & mixed green salad

Name: Egg and Mushroom Breakfast Tacos
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 bulb Shallots, diced; 3/4 lb Mushrooms, brown, chopped; 7 Eggs; 4 Tbsp Milk; 1 Tbsp Cooking oil; 1/2 tsp Thyme leaves; 2 tsp Red wine vinegar; 1 Tbsp Butter; 8 Tortillas, flour (taco-sized); for serving Greek yogurt, plain; 1 Tbsp Balsamic vinegar; 1 Tbsp Apple cider vinegar; 1 tsp Dijon mustard; 2 tsp Maple syrup; 1/4 cup Cooking oil; 1 Apple or pear, chopped; 4 oz Mixed greens; 2 Tbsp Sliced almonds

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

Shallots / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
Eggs - Whisk eggs with milk and some salt and pepper.
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)
Apple or pear - Chop into bite-sized pieces (or julienne!).

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Make

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.
Add mushrooms, red wine vinegar, and some salt. Saute until tender, 3 to 4 minutes. Remove from pan and set aside.
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.
Warm tortillas according to package instructions.
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!

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