Vegetarian Breakfast Tacos with Mushrooms and Eggs

Vegetarian Breakfast Tacos with Mushrooms and Eggs

A quick and easy hot breakfast is ready for you whenever you want! You can make and prep components ahead of time if you want the tacos even faster in the morning. But even if you make them in the morning from scratch, they’re ready in about 20 minutes.
Course Breakfast
Cuisine American, Mexican
Keyword american, breakfast, cheese, deviled eggs, mexican, mushrooms, tacos, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 300 kcal
Author Irvin


  • 3 tablespoon butter divided
  • 2 cloves garlic chopped
  • 1/2 pound mushrooms quartered
  • 2 teaspoon soy sauce
  • 4 large eggs
  • 2 tablespoons milk whatever you have in the fridge
  • 4 to rtillas corn or flour
  • 1 medium tomato chopped
  • 1/2 cup shredded Pepper Jack or Monterey Jack cheese
  • 2 teaspoon chopped chives
  • Salt and pepper to taste


  1. Melt 2 tablespoons butter in a large skillet over high heat. Add the garlic and lower the heat to medium. Cook for 20 to 30 seconds or until the garlic starts to smell fragrant, then add the mushrooms. Once the mushrooms start to soften and look a bit translucent (about 2 minutes), sprinkle the soy sauce over them and continue to cook until mushrooms are done, about 3 to 4 minutes more.
  2. Pour hot mushrooms into a heatproof bowl and add the remaining 1 tablespoon of butter to the skillet. Don’t bother cleaning the skillet. Reduce the heat to medium low and add the four eggs and milk. Slowly cook the eggs, stirring constantly until the eggs have come to a soft scramble with limp wet curdles. Add the mushrooms, garlic, any residual liquid in the bowl, and the cheese to the skillet and continue to cook, heating the mushrooms back up and fully scrambling the eggs with the cheese.
  3. While the eggs are scrambling, warm up the tortillas by either wrapping them in a damp paper towel and microwaving them on high for 30 seconds or individually warming them up on a dry skillet for about 10 seconds per side on high heat. If warming them on a skillet, move them to a plate and cover with a damp towel to keep warm.
  4. Once the eggs are done, divide them on to the tortillas and sprinkle the tomatoes and chives over them. Salt and pepper to taste and serve immediately.