These mushroom breakfast tacos are a delicious way to start your day! Softly scrambled eggs meet smoky portobello mushrooms, crisp asparagus, and a herbaceous fresh pesto, all wrapped in easy-to-make flaxseed and egg tortillas. It’s a breakfast delight that’s as simple to whip up as it is satisfying to devour.
These breakfast tacos make a great make-ahead brunch recipe for weekend entertaining or weekday meal prep. There are a few elements, but all of them are simple and tasty. The soft scrambled eggs are velvety and luscious, the smoky mushrooms are earthy and savory, and the basil parsley pesto is fresh and delicious. Then you wrap everything up in a crepe-like egg and flaxseed tortilla that’s super easy to make. These magic breakfast rollups are a game changer: they’re flexible, rollable, and stuffable. Made from just two ingredients, they retain their texture and don’t tear when you fill them with all the delicious things. They’re also not time-sensitive, so you can make them first, set them aside, and they’ll be just as great when you finish the other elements.
Ingredients notes
These mushroom tacos use only delicious ingredients. This is what you need:
- Egg tortilla wraps: Eggs and ground flax seeds.
- Pesto : Fresh basil and parsley, pine nuts, parmesan cheese, olive oil, lemon juice, and sea salt. Adding parsley to your pesto brightens things up!
- Smoky portobellos and asparagus: Olive oil, portobello mushrooms, asparagus, smoked paprika, sea salt, and radishes.
- Barely scrambled eggs: Eggs, sea salt, black pepper, and butter.
Additions
These mushroom breakfast tacos are versatile enough that they’ll work great with different additions, so it’s a good recipe to use up what is left in the fridge or to make it your own.
- Extra vegetables: Add some caramelized onion, garlic, fresh red onion slices, zucchini, red bell pepper, some avocado slices, or a sprinkle of cilantro.
- Protein : Some crispy tofu adds extra bite. If you’re not vegetarian, some crispy bacon pieces or sausage make for a delicious breakfast, too!
- Other mushrooms: You can use another variety of mushrooms, if needed. Shiitake or cremini mushrooms work, or use a few types and make a mushroom mixture.
Soft scrambled eggs
If you have a few hot tips up your sleeve, you can totally elevate your scrambled eggs so that they are velvety and dreamy! First, start with the best eggs you can find – farmer’s markets always have great quality eggs. Crack them into a large bowl and add a generous pinch of salt and cracked pepper. Whisk, whisk, whisk! Then whisk a little more until they’re frothy and lighter in color. Melt some butter in a non-stick pan over medium-low heat – you want to ensure the heat is gentle! Pour the eggs in, slowly scraping the bottom of the pan with a rubber spatula while they slowly cook. As soon as they’re not runny, take them off the heat right away! They will still look a bit wet, but they’ll be perfectly cooked and luscious.
What to serve with mushroom breakfast tacos
There are two directions you can take your mushroom breakfast tacos – you can either serve it with other breakfast foods, or with some Mexican sides for a late brunch!
- Breakfast : Make a light salad on the side for a boost of veggies – it’s almost like a pico de gallo in breakfast salad form! Enjoy with an orange creamsicle smoothie or with a coconut turmeric latte .
- Mexican brunch: Keep it simple and serve beside roasted sweet potatoes and black beans with lime juice and cilantro. Make some corn salsa , apple guacamole , a summer peach salsa , or Mexican rice to go on the side. Throw a little Mexican twist on a mimosa and serve up some champagne margaritas – okay, that might be a stretch from mimosa , but it works! Don’t forget to pop some hot sauce on the table.
Mushroom Breakfast Tacos Recipe
- Pin
Ingredients
Egg Tortilla Wraps
- ▢ 4 large eggs
- ▢ ¼ cup ground flax seeds
Pesto
- ▢ ½ cup EACH: fresh basil and parsley
- ▢ ¼ cup pine nuts (cashews or almonds work well, too)
- ▢ ¼ cup grated parmesan cheese
- ▢ ¼ cup olive oil
- ▢ Juice of 1 lemon
- ▢ ½ teaspoon sea salt
Smoky Portobellos and Asparagus
- ▢ 1 tablespoon olive oil
- ▢ 2 portobello mushrooms (cut into 4 slices each)
- ▢ A handful of asparagus (tough ends snapped off)
- ▢ 1 teaspoon smoked paprika
- ▢ ½ teaspoon sea salt
- ▢ 4 radishes (thinly sliced)
Barely Scrambled Eggs
- ▢ 8 large eggs
- ▢ ½ teaspoon sea salt
- ▢ ¼ teaspoon black pepper
- ▢ 1 tablespoon butter
Instructions
- Whisk the 4 eggs and the ground flax seeds in a medium-sized bowl. Place an 8-inch non-stick pan over medium heat and add ¼ of the egg mix to it. Swirl the pan so the eggs cover the entire bottom of the pan. Cover the pan with a lid and let them cook for 1 minute, or until the top is no longer wet. Remove the tortilla from the pan and repeat with the remaining three. ¼ cup ground flax seeds, 4 large eggs
- Add all the pesto ingredients to your blender and blend until mostly smooth. Add cold water if it is too thick. ½ cup EACH: fresh basil and parsley, ¼ cup pine nuts, ¼ cup grated parmesan cheese, ¼ cup olive oil, Juice of 1 lemon, ½ teaspoon sea salt
- Heat the olive oil in a large, non-stick pan over medium-high heat. Add the portobello mushroom slices and sear until brown. Flip them over and add the asparagus to the pan. Season with smoked paprika and salt. 1 tablespoon olive oil, 2 portobello mushrooms, A handful of asparagus, 1 teaspoon smoked paprika, ½ teaspoon sea salt
- Whisk the 8 eggs with the sea salt and black pepper for at least 2 minutes. (See the blog post.) Melt the butter in a pan (the one you used for the mushrooms will work) over medium-low heat. Add the eggs to the pan and, using a silicone spatula, scrape the bottom of the pan continuously as the eggs cook. Once there is no more liquid left in the pan, take the eggs off the heat. They should still look wet. ½ teaspoon sea salt, ¼ teaspoon black pepper, 1 tablespoon butter, 8 large eggs
- Divide the scrambled eggs between the 4 tortillas and top with mushrooms, asparagus, pesto, and radishes. 4 radishes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More taco recipes
For more inspiration, check out all of our breakfast recipes !
Grilled Steak Tacos
Pumpkin Tacos with Black Beans
Jerk Chicken Tacos with Gold Kiwi Salsa and Coconut Plantains
Grilled Fish Tacos
Mushroom Breakfast Tacos Recipe
Ingredients
Egg Tortilla Wraps
- 4 large eggs
- ¼ cup ground flax seeds
Pesto
- ½ cup EACH: fresh basil and parsley
- ¼ cup pine nuts , cashews or almonds work well, too
- ¼ cup grated parmesan cheese
- ¼ cup olive oil
- Juice of 1 lemon
- ½ teaspoon sea salt
Smoky Portobellos and Asparagus
- 1 tablespoon olive oil
- 2 portobello mushrooms , cut into 4 slices each
- A handful of asparagus , tough ends snapped off
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- 4 radishes , thinly sliced
Barely Scrambled Eggs
- 8 large eggs
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
Instructions
- Whisk the 4 eggs and the ground flax seeds in a medium-sized bowl. Place an 8-inch non-stick pan over medium heat and add ¼ of the egg mix to it. Swirl the pan so the eggs cover the entire bottom of the pan. Cover the pan with a lid and let them cook for 1 minute, or until the top is no longer wet. Remove the tortilla from the pan and repeat with the remaining three. ¼ cup ground flax seeds, 4 large eggs
- Add all the pesto ingredients to your blender and blend until mostly smooth. Add cold water if it is too thick. ½ cup EACH: fresh basil and parsley, ¼ cup pine nuts, ¼ cup grated parmesan cheese, ¼ cup olive oil, Juice of 1 lemon, ½ teaspoon sea salt
- Heat the olive oil in a large, non-stick pan over medium-high heat. Add the portobello mushroom slices and sear until brown. Flip them over and add the asparagus to the pan. Season with smoked paprika and salt. 1 tablespoon olive oil, 2 portobello mushrooms, A handful of asparagus, 1 teaspoon smoked paprika, ½ teaspoon sea salt
- Whisk the 8 eggs with the sea salt and black pepper for at least 2 minutes. (See the blog post.) Melt the butter in a pan (the one you used for the mushrooms will work) over medium-low heat. Add the eggs to the pan and, using a silicone spatula, scrape the bottom of the pan continuously as the eggs cook. Once there is no more liquid left in the pan, take the eggs off the heat. They should still look wet. ½ teaspoon sea salt, ¼ teaspoon black pepper, 1 tablespoon butter, 8 large eggs
- Divide the scrambled eggs between the 4 tortillas and top with mushrooms, asparagus, pesto, and radishes. 4 radishes
https://www.theendlessmeal.com/smoky-mushroom-breakfast-tacos/
