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Taco Breakfast

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Taco Breakfast
Dairy Dairy
6 Servings Serving Icon
20 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Gluten - Dairy - Egg - Wheat - Soy
Diets info-icon
- Vegetarian - Pescatarian

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I just had the opportunity to try out this recipe on my brand-new son-in-law. He suggested adding hot sauce for that extra zing, and I think that did the trick to take this recipe from just ordinary to “egg-ceptional.” Thanks, Chaim!

Directions

Prepare the Eggs and Tacos

1. Crack eggs into a large mixing bowl. Stir gently with a fork until well beaten. Add milk and whisk together until well combined. Set aside.
2. Melt butter in a large frying pan over a medium-high flame. Place frozen onion cubes into the pan and stir until defrosted.
3. Add mushrooms and mix together with onions until combined.
4. Pour in teriyaki sauce and cook about three minutes, or until mushrooms are slightly soft.
5. Add egg mixture and cook over medium heat, stirring constantly, for about one to two minutes.
6. Add spinach leaves and goat cheese, and sprinkle with pepper. Stir gently until eggs are set.
7. Divide mixture evenly, spooning into six taco wraps. Drizzle with hot sauce and serve immediately.

Credits

Styling and Photography by Chavi Feldman

Recipe tags


Breakfast Chavi feldman Quick-and-easy Scrambled eggs Super easy Taco Tuesday Tacos
Taco Breakfast

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