loveandlemons5.0
Shiitake "Bacon" & Egg Breakfast Tacos
Shiitake bacon adds rich umami flavor to these easy, healthy breakfast tacos. Use gluten-free corn tortillas to make them gluten-free.
👥 2 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●skillet
📝 Preparation Steps
1
Make the Shiitake Bacon: Preheat the oven to 325°F and line a large baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and tamari and toss to coat. Spread in an even layer on the baking sheet. Roast 30 to ⏱️ 40 minutes or until dark brown and lightly crisp around the edges. Set aside. (If you made your shiitake bacon in advance, warm it in the oven for a few minutes, if desired.)
shiitake mushrooms, stemmed and sliced8 ouncestamari1 tablespoon
2
Make the Cherry Tomato Pico: In a small bowl, combine the tomatoes, onion, cilantro, lime juice, garlic, jalapeno and salt. Set aside.
fresh lime juice2 tablespoons
3
When ready to serve, brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble until the eggs until just set.
large eggs3
4
Assemble the tacos with the eggs, avocado slices, shiitake bacon, scoops of the cherry tomato pico. Top with the microgreens and sliced serranos and serve with lime wedges, if desired.
large eggs3Microgreens, optionalLime wedges, if desired, for serving
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