Last weekend I did my awesome Saturday ritual and hit up the markets to get the ingredients to make a super easy breakfast recipe. After seeing a variety of mushrooms all in epic baskets I just had to them have. I then put it to you amazing people on Instagram (@dan_churchill), what delicious dish did you want me to use with mushrooms? I love it when you let your taste buds do your social media Thank you for the amazing response, it seemed omelets and other egg related dishes were very popular. From this inspiring thought and with the awesome help of @EastCoastHealth, who has been doing a bit of work with me in the kitchen HQ, the idea of the Easy Breakfast Taco Recipe was born! If you are a vegetarian this option is perfect for you! If you eat meat this meal is also perfect for you… it is just so darn tasty 🙂
If you ever thought tacos were only on the menu for lunch or dinner, you’re in for a treat. This easy breakfast tacos recipe is colorful, delicious, and a beautiful assortment of textures and flavors. You’ll get that creamy, rich avocado paired with herby cilantro and kale, crispy portobello mushrooms and a pop of heat from some red Harissa. They come together super fast for an easy and drool-worthy breakfast. With this recipe we’ve double layered the crispy tortillas so you can load them up with savory goodness and use the extra tortilla to scoop up anything that remains. #Winning
Prep Time: 5 minutes
Cook Time: 20 minutes
Health Facts: Mushrooms are loaded with nutrients, including selenium and potassium. Eggs are a great source of protein, and avocados are rich in monounsaturated fat but also a great source of B-6 and vitamin C. And you all know kale is a powerhouse of vitamins and minerals, including vitamin A.
Easy Breakfast Taco Recipe
Ingredients: (Makes 3 double-layered tacos)
6 small corn tortillas
2 portobello mushrooms
1 bunch kale
1 bunch cilantro
1/4 cup harissa spread
1 medium sized avocado
Salt and pepper to taste
- First get your kale under way. Rinse and dry the leaves. Tear into roughly 2” pieces. Drizzle 2 tsp olive oil in a large skillet. Heat on medium. Once oil is hot, add kale (you may need to work in batches). Season with salt and pepper to taste, and cook, stirring every so often, until kale is bright green and slightly wilted, 3-4 minutes. Remove from pan and set aside to cool.
- De-stem and slice portobellos into half-moon shapes, 1/4-1/2 inch in thickness. Drizzle 2 tsp olive oil into the same pan. Once heated, lay mushrooms in an even layer, working in batches, without overlapping them. Season with salt and pepper and cook for 3-4 minutes per side until golden and crispy. Remove from pan and set aside to cool.
- Next, fry the eggs. You can cook them one at a time or all together, depending on the size of your pan. Heat 2 tsp olive oil in a skillet pan on medium, and let it get quite hot. Crack eggs in one at a time, spacing them apart evenly. Immediately reduce heat to low. Cook until the whites are fully set, about 4 minutes. Option to “baste” the eggs by spooning over any of the excess oil in the pan. Once fully cooked, turn off the heat. Remove from pan, season as desired with salt and pepper, and set aside.
- Finally, crisp up the tortillas. Over a low-heat open flame, or in a very lightly oiled skillet, heat tortillas until just crispy. Use tongs to flip. Don’t walk away from them, especially if you’re using an open flame. Should take 30 seconds-1 minute per side.
- Rough chop the cilantro and quarter the limes. Slice the avocado(s) in half and remove the pit, then slice into thin half-moon rounds.
- Assemble your tacos! Transfer 2 crisped tortillas to a plate, layering one on top of another. Add a small handful of the cooked kale, a fried egg, and some of the cooked mushrooms. Layer on a few slices of avocado. Spoon on a drizzle of the harissa and sprinkle with chopped cilantro. Add another squeeze of lime and serve immediately with more cilantro and limes on the side.