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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.


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
  • Gluten-free tortillas (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


  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!).

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  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!



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