Description
Quick and flavorful breakfast tacos filled with buttery scrambled eggs and earthy mushrooms, perfect for family gatherings.
Ingredients
Scale
- 4 large fresh eggs
- 1 cup mixed mushrooms (shiitake, cremini, button)
- 4 corn or flour tortillas
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro or green onions, chopped
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
Instructions
- Heat a non-stick skillet on medium heat and add a drizzle of olive oil or a pat of butter.
- Add the diced mushrooms and sauté until golden brown, about 2–3 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Crack the eggs into the skillet and scramble gently with the mushrooms and garlic until fluffy.
- Season with salt and pepper, then remove from heat.
- Warm the tortillas in a separate pan or microwave for a few seconds.
- Assemble tacos by spooning the egg mixture onto each tortilla and garnish with fresh herbs and a squeeze of lime.
Notes
For perfectly soft scrambled eggs, remove them from heat slightly undercooked; the residual heat will finish cooking them.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 210mg
Keywords: breakfast tacos, quick breakfast, family recipes, scrambled eggs, easy meals