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vegetarian breakfast tacos with shiitake mushrooms

Vegetarian Breakfast Tacos with Shiitake Mushrooms

These loaded vegetarian breakfast tacos are so insanely delicious with cheese, fried eggs, shiitake mushrooms, red onion and avocado!
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 2 servings


  • 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.