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!
Ingredients
- 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
Instructions
- 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.