Shiitake Bacon And Egg Breakfast Tacos Recipe

Shiitake mushrooms: These mushrooms have a meaty texture and smoky flavor that make them perfect for replacing bacon in this recipe.

Olive oil: Used to cook the mushrooms and add a smooth, rich taste.

Smoked paprika: Adds a smoky, slightly spicy flavor that helps mimic the taste of bacon.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a little heat and depth to the dish.

Eggs: The main protein in the tacos, scrambled for a soft and fluffy texture.

Tortillas: The base for the tacos, soft and warm to hold all the fillings.

Shredded cheese: Optional, adds creaminess and a mild salty flavor.

Avocado: Sliced on top for a fresh, creamy finish.

One of the coolest parts of this Shiitake Bacon And Egg Breakfast Tacos Recipe is getting those shiitake mushrooms to taste smoky and crispy, almost like bacon. The trick is in how you bake them. Here’s how to do it step by step:

1. First, toss your sliced shiitake mushrooms with olive oil, smoked paprika, salt, and pepper. Make sure every piece is coated so they cook evenly.
2. Spread the mushrooms out in a single layer on a baking sheet. Don’t crowd them—if they’re too close, they’ll steam instead of crisp up.
3. Bake at 375°F (190°C) for about 15 minutes, but here’s the key: flip them halfway through. This helps both sides get that nice golden color and crunch.

Why does this make a difference? When you flip the mushrooms, you give them a chance to cook evenly and get crispy all over, not just on one side. That smoky flavor from the paprika really comes out better when the mushrooms roast properly instead of steaming in their own juices.

I remember the first time I tried roasting mushrooms like this, I didn’t flip them, and they ended up soggy on one side. It was a bummer because I was hoping for that bacon-like texture! Now, flipping is my little shortcut to perfect “bacon” every time. Plus, it’s fun to watch them turn golden and smell amazing while baking.

Once your mushrooms are ready, you can pile them into your warm tortillas with scrambled eggs, a sprinkle of cheese, and creamy avocado slices. It’s a simple step that makes the whole taco feel special and full of flavor.

• shiitake mushrooms - Substitute with portobello mushrooms: Portobello mushrooms have a meaty texture and rich flavor similar to shiitake mushrooms.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative to olive oil.

• smoked paprika - Substitute with chipotle powder: Chipotle powder adds a smoky and slightly spicy flavor, similar to smoked paprika.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile to black pepper but is slightly milder.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a good plant-based alternative.

• tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb and gluten-free option while still holding the filling well.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great vegan alternative to shredded cheese.

• avocado - Substitute with hummus: Hummus provides a creamy texture and rich flavor, making it a good alternative to avocado.

• Allow the shiitake bacon and scrambled eggs to cool completely before storing. This prevents condensation, which can make the tacos soggy.

• Store the shiitake bacon and scrambled eggs separately from the tortillas and other toppings to maintain the best texture and flavor.

• Place the cooled shiitake bacon in an airtight container. It can be stored in the refrigerator for up to 3 days.

• Store the scrambled eggs in a separate airtight container in the refrigerator for up to 2 days.

• For the tortillas, wrap them in aluminum foil or place them in a resealable plastic bag. Store at room temperature if using within a day, or refrigerate for up to 3 days.

• If you have leftover avocado slices, sprinkle them with a bit of lemon juice or lime juice to prevent browning. Store in an airtight container in the refrigerator for up to 1 day.

• To freeze, place the cooled shiitake bacon and scrambled eggs in separate freezer-safe bags or containers. Label with the date and freeze for up to 1 month.

• When ready to enjoy, thaw the shiitake bacon and scrambled eggs in the refrigerator overnight.

• Reheat the shiitake bacon in a skillet over medium heat until crispy, or in the oven at 375°F (190°C) for about 5 minutes.

• Reheat the scrambled eggs in a skillet over low heat, stirring occasionally, until warmed through.

• Warm the tortillas in a dry skillet or microwave before assembling the tacos.

• Assemble the tacos with the reheated shiitake bacon, scrambled eggs, and your favorite toppings like shredded cheese and avocado slices.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the tacos in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the texture of the tortillas and the shiitake bacon.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the tacos in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until the eggs and shiitake bacon are warmed through. This method gives a slight crisp to the tortillas.

• Microwave Method: Place the tacos on a microwave-safe plate. Cover with a damp paper towel to keep them from drying out. Microwave on high for 30-60 seconds, or until heated through. This is the quickest method but may result in a softer tortilla.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Wrap the tacos in aluminum foil and place them in the toaster oven. Heat for about 10 minutes, or until warmed through. This method is great for small batches and keeps the tortillas slightly crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tacos in the air fryer basket, making sure they are not overlapping. Heat for about 3-5 minutes, or until warmed through. This method gives a nice crisp to the tortillas and reheats the shiitake bacon perfectly.

• Oven: Used to bake the shiitake mushrooms to achieve a crispy texture.

• Baking sheet: Provides a flat surface for spreading out the mushrooms evenly while baking.

• Skillet: Used to scramble the eggs over medium heat.

• Spatula: Essential for flipping the mushrooms halfway through baking and for scrambling the eggs.

• Mixing bowl: Used to toss the sliced shiitake mushrooms with olive oil, smoked paprika, salt, and pepper.

• Measuring spoons: Ensures accurate measurement of olive oil, smoked paprika, salt, and pepper.

• Knife: Necessary for slicing the shiitake mushrooms and avocado.

• Cutting board: Provides a safe surface for slicing the mushrooms and avocado.

• Microwave: An optional tool for warming the tortillas quickly.

• Dry skillet: Another option for warming the tortillas if you prefer not to use a microwave.

• Serving plate: Used to assemble and serve the tacos.

• Cheese grater: If you choose to use shredded cheese, this tool will help you grate it.

Prep ingredients ahead: Slice the shiitake mushrooms and avocado the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Batch cook mushrooms: Double the shiitake bacon recipe and store leftovers for quick assembly later in the week.

Microwave tortillas: Warm tortillas in the microwave for 15 seconds to save time.

Quick scramble eggs: Use a non-stick skillet to scramble eggs faster and with less cleanup.