The best breakfast tacos with vegetarian ingredients for a filling and delicious breakfast, without meat! Cheesy tortillas with shiitake mushrooms, fried eggs and toppings like baby tomatoes, red onion avocado and hot sauce give so much flavor and texture to these tacos!
You won’t even miss the meat with these vegetarian breakfast tacos with shiitake mushrooms. The shiitake mushrooms give them heartiness and the egg provides protein to give you a filling breakfast with sustainable energy. They are FULL of flavor and different textures, making them a great breakfast that anyone can enjoy!
The History of vegetarian Breakfast Tacos
The history of breakfast tacos is certainly interesting- and complicated. As you most likely know, a breakfast taco is… a taco made with breakfast foods. They typically have eggs, some sort of protein like bacon or chorizo, and more traditional taco toppings like avocado, onion and hot sauce.
Many believe that Austin, TX is the home of the breakfast taco. Breakfast tacos are a true Tex Mex food, so it makes sense that they are ingrained in the culture of the Austin food scene. Breakfast tacos were born from the combination of Mexican culture and Anglo-Germanic ingredients.
Although the history is a bit cloudy, it’s pretty agreed upon that breakfast tacos were born in the kitchens of Mexicans in Texas. Now that we’ve had a quick little history lesson, let’s dive right into the ingredients for these vegetarian breakfast tacos! They’re quick, easy & delicious.
How to Make Vegetarian Breakfast Tacos
Making these vegetarian breakfast tacos with shiitake mushrooms is so easy and they come together really quickly, which is great for breakfast when all you want is to EAT!
To start, the ingredients and components of the vegetarian breakfast tacos are:
Tortillas- I prefer authentic corn tortillas, but you can absolutely use any tortillas that you desire or have on hand. Grain-free, corn or flour will all work, you will just want to make sure that you are always heating your tortillas so that they are pliable and won’t break as you load them up and eat.
Shredded Cheese– I love melting shredded cheese right on the tortillas for these tacos. You can also use a crumbly cheese like cotija or even feta if that’s what you have on hand!
Fried eggs- to give these vegetarian breakfast tacos a protein boost, I love adding fried eggs cooked in olive oil or butter. You can also scramble the eggs if you prefer!
Shiitake mushrooms- the shiitake mushrooms are really what give these vegetarian breakfast tacos their heartiness! I absolutely love using shiitake mushrooms as a meat substitute because they are chewy and hearty.
Toppings- the topping possibilities for the vegetarian breakfast tacos are endless! I chose to use diced baby tomatoes, sliced red onion, avocado and microgreens for added nutrients. I love the crunch and texture that the baby tomatoes and red onion give, and the avocado adds a great creaminess. Plus, the fats in the avocado make these tacos even more filling!
Hot Sauce- in my opinion, it’s just not a breakfast taco (or regular taco) without hot sauce! I typically use any hot sauce that I have on hand, and you could also use any salsa that you have, too.
Love these Tacos? Let me know!
If you’re a fan of these vegetarian breakfast tacos with shiitake mushrooms, I would love it if you left a comment below to let me know what you think! These are one of my favorite breakfasts right now, but they’re fantastic for any meal of the day.
Need more breakfast recipe inspiration? Check out these Lemon Ricotta Pancakes or these Breakfast Flatbreads!
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Vegetarian Breakfast Tacos with Shiitake Mushrooms
- 6 eggs
- 8 oz. shiitake mushrooms
- 6 tortillas
- 1 cup shredded cheese
- 1/4 red onion, diced
- 8 oz. baby tomatoes, diced
- 1 avocado
- additional toppings: chives, microgreens, hot sauce
- Prep the ingredients by slicing the shiitake mushrooms, red onion, baby tomatoes and avocado.
- Heat a skillet over medium heat for a few minutes. Add a small amount of oil and sauté the shiitake mushrooms until browned, about 4-7 minutes. Season with a pinch of salt and pepper at the end of cooking. Set aside.
- In the same skillet, heat each tortilla and melt a layer of cheese.
- Fry the eggs in a skillet by heating a small amount of oil or butter over medium heat. Crack in the eggs and season with a pinch of salt and pepper. Fry until the whites are cooked and the yolks are still runny (or, scramble them!).
- Assemble tacos with the cheesy tortillas, fried egg, shiitake mushrooms, baby tomatoes, red onion, avocado and other desired toppings.