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Shiitake Bacon Breakfast Tacos

by Livestrong_Recipes  |  Jun 22, 2018

Shiitake Bacon Breakfast Tacos
Photo Credit: Adam Valencia/LIVESTRONG.COM
  1. PREP
  2. 10 m
  • COOK
  • 20 m
  • TOTAL
  • 30 m

Want the amazing flavor of bacon without committing to meat? You'll absolutely love these Shiitake Bacon Breakfast Tacos. Shiitake mushrooms are a great source of vitamins B and D, while the eggs offer a significant amount of protein per serving, supporting proper cell function and nourishing your muscles. Delicious and nutritious!

INGREDIENTS

SERVES 4

  • 8 oz Shiitake Mushrooms, Sliced
  • 2 tbsp Oil, grapeseed
  • 1 tbsp Tamari
  • 1/4 tsp ground cumin
  • 1/4 tsp Sea Salt
  • 6 Gluten & Dairy Free Homestyle Pancakes
  • 4 large scrambled egg
  • 1/2 fruit without skin and seed Avocados, raw, California

DIRECTIONS

1 Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2 In a large bowl, whisk together grape seed oil (or any neutral cooking oil), tamari (or regular soy sauce), cumin and smoked salt. Wipe the shiitake mushrooms with a damp paper towel, trim and slice lengthwise, then add and stir to coat the mushrooms well.
3 Spread mushrooms onto parchment-lined baking sheet and roast in oven until browned and lightly crisp around the edges, about 20 minutes.
4 While the shiitake 'bacon' is cooking, make gluten-free pancakes in a frying pan on the stove top. Set the pancakes aside and use the same pan to scramble 4 eggs until just barely creamy. Set eggs aside.
5 Once the bacon is roasted, assemble tacos. Using a pancake as a taco shell, fill with 2-3 slices of avocado, about 2 tbsp scrambled eggs, and 4-5 shiitake mushrooms.
6 Top with optional taco garnishes, like salsa, sliced fresh radishes, pickled onions, jalapeno, chopped fresh cilantro, onions and tomatoes.