Welcome back to the enticing world of Meal Prep Breakfast Tacos! In case you missed the memo, we’re taking the hassle out of weekday mornings by prepping once to enjoy three delectable breakfast taco variations throughout the week. These tantalizing creations aren’t confined to the AM hours; you can savor them for lunch or dinner too. As for me, I dream of tortillas all day long…
Today, we’re diving into Taco #2 – Shiitake Bacon & Egg Tacos!
Unlock the Magic of Shiitake “Bacon”
Prepare to be amazed by the wonders of Shiitake “Bacon.” It’s a magical transformation where sliced shiitake mushrooms dance with olive oil and tamari, then bake into crispy, umami-rich perfection. While it may not be exactly like bacon, it’s undeniably delicious and imbues these breakfast tacos with a savory depth that will leave you craving more. Picture this delectable “bacon” paired with fresh cherry tomato pico and creamy avocado – it’s a match made in taco heaven!
Ingredients for Shiitake “Bacon” & Egg Breakfast Tacos
Before we dive into the cooking process, let’s get organized:
Prep in Advance:
- Shiitake Bacon: Store it in the fridge; if you desire, warm it in the oven before serving.
- Cherry Tomato Pico
- Scramble the eggs
- Slice the avocado
- Top with optional microgreens and sliced serrano peppers
Now, let’s get cooking!
Recipe for Shiitake “Bacon” & Egg Breakfast Tacos
For Shiitake Bacon:
- 8 ounces shiitake mushrooms, stemmed and sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tamari
For Cherry Tomato Pico:
- 1 cup cherry or grape tomatoes, sliced in half
- ¼ cup finely diced red onion
- ¼ cup diced cilantro
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
- ½ jalapeño, stemmed and diced
- ¼ teaspoon sea salt
For the Tacos:
- 3 large eggs
- Extra-virgin olive oil (for brushing)
- 4 tortillas (charred or warmed)
- ½ avocado, sliced
- Microgreens (optional)
- Sliced serrano peppers (optional)
- Lime wedges (if desired, for serving)
Prepare the Shiitake Bacon:
- Preheat the oven to 325°F and line a large baking sheet with parchment paper.
- Toss the shiitake mushrooms with olive oil and tamari, ensuring they are evenly coated. Spread them in a single layer on the baking sheet.
- Roast for 30 to 40 minutes or until the mushrooms are dark brown and slightly crispy around the edges. Set them aside. (If you made the shiitake bacon in advance, you can warm it in the oven for a few minutes before serving.)
Create the Cherry Tomato Pico:
- In a small bowl, combine the cherry tomatoes, red onion, cilantro, lime juice, minced garlic, diced jalapeño, and salt. Set the pico aside.
Assemble the Tacos:
- When you’re ready to serve, lightly brush a medium nonstick skillet with olive oil and heat it over medium heat.
- Add the eggs and let them cook for a few seconds before stirring and scrambling until they are just set.
- Assemble your breakfast tacos with the scrambled eggs, avocado slices, shiitake bacon, and generous scoops of cherry tomato pico.
- Top them off with microgreens and sliced serrano peppers if you like a bit of heat. Serve with lime wedges for that extra zing.
Vegan Option: For a vegan twist, consider using a scoop of refried black beans, spiced with a touch of chili powder, in place of the eggs.
Unlock the umami-rich flavors of shiitake “bacon” and experience breakfast taco bliss. These Shiitake “Bacon” & Egg Breakfast Tacos are a savory sensation that will have you counting down the hours until your next taco adventure. Stay tuned for Taco #3 coming your way soon!