Shiitake "Bacon" & Egg Breakfast Tacos
Prep time
Cook time
Total time
Shiitake bacon adds rich umami flavor to these easy, healthy breakfast tacos. Use gluten-free corn tortillas to make them gluten-free.
Recipe type: Breakfast
Serves: 2
Shiitake Bacon
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon tamari
Cherry Tomato Pico
  • 1 cup cherry or grape tomatoes, sliced in half
  • ¼ cup finely diced red onion
  • ¼ cup diced cilantro
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • ½ jalapeño, stemmed and diced
  • ¼ teaspoon sea salt
For the Tacos
  • 3 large eggs
  • Extra-virgin olive oil, for brushing
  • 4 tortillas, charred or warmed
  • ½ avocado, sliced
  • Microgreens, optional
  • Sliced serrano peppers, optional
  • Lime wedges, if desired, for serving
  1. Make the Shiitake Bacon: Preheat the oven to 325°F and line a large baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and tamari and toss to coat. Spread in an even layer on the baking sheet. Roast 30 to 40 minutes or until dark brown and lightly crisp around the edges. Set aside. (If you made your shiitake bacon in advance, warm it in the oven for a few minutes, if desired.)
  2. Make the Cherry Tomato Pico: In a small bowl, combine the tomatoes, onion, cilantro, lime juice, garlic, jalapeno and salt. Set aside.
  3. When ready to serve, brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble until the eggs until just set.
  4. Assemble the tacos with the eggs, avocado slices, shiitake bacon, scoops of the cherry tomato pico. Top with the microgreens and sliced serranos and serve with lime wedges, if desired.
For a vegan option: I would make the tacos with a scoop of refried black beans, (spiced with a little chili powder) in place of the eggs.
Recipe by Love and Lemons at