Just in time for Cinco De Mayo – breakfast tacos!
I have an ex-boyfriend from Texas who was also half-Mexican. I feel like I had the real culinary skills for the most part in that relationship (and every relationship, obvi) but when it came to Mexican food – and especially breakfast tacos guacamole – kid had it down. He probably still reads my blog so I’ll leave it at that.
I made these last Sunday morning for brunch after my friend Chrissy and I had the most indulgent Saturday I have had in a while. I am just going to clean and say we had seven desserts between us at The Progress. I mean, who knows when you’re going to get in at The Progress again – and at the hands of some of their cooks – so we took advantage of the extra dishes they brought over. We also ran 12 miles that day and didn’t eat lunch but the two-mile walk home was much needed after that dinner.
We were standing in line for coffee at the Philz Truck in the Marina and discussing what to make for breakfast before I had to take her to the airport. Originally we were going with waffles then we realized we needed vegetables and protein in our life ASAP. After grabbing some spinach and mushrooms at the Marina Supermarket, I recreated this breakfast from boyfriends past.
He used potatoes in his breakfast tacos because he did not have the fear/distrust/distaste of white potatoes that I do so I subbed those out with mushrooms and spinach. I mean really, the only thing that was basically the same was scrambled eggs and the whole idea of breakfast tacos, but I needed some sort of fun anecdote to go with these.
Stay tuned for ex-boyfriend guacamole. (Kidding, most likely.)
- 6 corn tortillas
- 8 oz button mushrooms, chopped
- 3 cups baby spinach
- 1 small onion, chopped
- 2 eggs
- ½ cup egg whites
- 2 tbsp unsweetened almond milk
- ¼ cup Stubbs Hatch Chile sauce
- ¼ cup shredded Mexican cheese (or pepper jack or whatever you have on hand)
- cherry tomatoes
- Heat a small amount of coconut oil in a skillet. Add baby mushrooms and onion. Cook on medium high until soft, about 4-5 minutes.
- While vegetables are cooking, whisk together egg, egg whites and almond milk. Scramble eggs, turning with a spatula. (It makes them extra fluffy.)
- Add spinach and Stubbs sauce to mushrooms and onions. Cover with a lid and let cook until spinach is wilted, about 2-3 minutes.
- While spinach is wilting, mix cheese into eggs and heat tortillas.
- Add ⅙th vegetable mixture and ⅙th scrambled eggs and cheese into each tortilla. Top with cherry tomatoes, avocados and your favorite hot sauce.
If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.
Chat with me:
What is the best meal you have had lately? Do you have an ex who’s cooking you miss? (Ex-boyfriends, if you’re reading this it’s okay to say you miss mine.)