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Home ››All Posts ››Mushroom, Onion & Bell Pepper Breakfast Tacos

June 15, 2018

Mushroom, Onion & Bell Pepper Breakfast Tacos

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Tortillas and eggs are two staples in my refrigerator and I often combine the two for a quick and filling breakfast.

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Serving Size: 1 (2 small tacos)

Ingredients: 

  • 2 Small Corn Tortillas

  • 1 Egg

  • 1/8 cup of Diced Yellow Onion

  • 1/8 cup of Diced Bell Pepper

  • 1/2 cup of Sliced Mushrooms

  • 1/8 cup of Milk

  • Butter

Directions:

  1. Add a tiny amount of butter, just enough to coat a small pan. Turn to medium heat.

  2. In a bowl, whisk the egg and milk. I always add milk to my scrambled eggs because it makes them fluffier.

  3. Sauté the onion, mushroom, and pepper for several minutes or until the onion is translucent.

  4. Once the veggies are cooked, pour in the whisked egg and turn the heat to medium low. Be sure to consistently mix the pan around, so your eggs don’t burn!

  5. When the eggs are fully cooked, transfer to a plate.

  6. Place your first tortilla in the pan over medium high heat. Flip after 30-60 seconds. Repeat with the second tortilla.

  7. Assemble your tacos and eat!

Filed Under: All Posts, Food, Recipes Tagged With: Breakfast, breakfast tacos, February 2017, Food, Recipes, tacos

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CURRENTLY IN LOS ANGELES

Hey! I'm Camille, part-time traveler and full-time foodie. I've always loved going on new adventures but didn't truly catch the travel bug until I lived abroad in Barcelona in 2013. Food on the other hand, has always been a passion of mine. I hope to inspire you to expand your travels and taste buds.

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