Mushroom and Egg Breakfast Tacos

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Ingredients

• 1 pound sliced fresh mushrooms
• 1 cup slivered almonds
• 2 tablespoons dried minced onion
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon butter
• 4 large eggs, lightly beaten
• 12 mini flour or whole wheat tortillas
• Optional: Minced fresh tarragon

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Directions

1. In a dry nonstick skillet, cook mushrooms over medium heat until reduced in size and starting to brown, 8-10 minutes, stirring occasionally. Add almonds, dried onion and garlic; cook until nuts are toasted and fragrant, 1-2 minutes. Transfer mixture to a blender or food processor. Add oil, salt and pepper; process until smooth. Set aside.
2. Meanwhile, heat butter in same skillet over medium heat. Pour in beaten eggs; cook and stir until eggs are thickened and no liquid egg remains. Divide mushroom puree between tortillas; top with eggs and if desired, tarragon. Fold and serve immediately.

Nutrition Facts

2 tacos: 360 calories, 23g fat (6g saturated fat), 129mg cholesterol, 468mg sodium, 25g carbohydrate (3g sugars, 5g fiber), 14g protein.

source https://www.tasteofhome.com/recipes/mushroom-and-egg-breakfast-tacos/

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