Welcome to part 2 of Meal Prep Breakfast Taco week! If you don’t know what I’m talking about, go check out Monday’s post and read about how we’re prepping once to make 3 different breakfast tacos throughout the week. If you’re not a tacos-for-breakfast person, you can make these for lunch or dinner just the same. Me? I go to bed dreaming of tortillas… So taco #2 is… Shiitake Bacon & Egg Tacos! Shiitake “Bacon” is this magical thing where you toss sliced shiitake mushrooms with olive oil and tamari, then you bake them until they’re shriveled and crisp around the edges. It has a wonderfully deep umami savory flavor that’s not exactly like bacon, but deliciously bacon-esque, and OMG it’s perfection in breakfast tacos! These are so yummy with fresh cherry tomato pico and, of course, sliced avocado.
Here’s what I prepped in advance: – Shiitake Bacon – store it in the fridge; if you like, you can warm it in the oven before serving. – Cherry Tomato Pico Here’s what I made fresh: – scrambled the eggs – sliced avocado – topped with a few microgreens and some sliced serrano (all optional)
Here’s a downloadable PDF grocery list for the whole week of 3 recipes. Stay tuned for taco #3 on Friday!
