Taco Breakfast

  • Cooking and Prep: 20 m
  • Serves: 6
  • Contains:

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!

Ingredients (11)

Main ingredients

Start Cooking

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.


Styling and Photography by Chavi Feldman

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