Garden Herb Veggie And Egg Breakfast Tacos

Garden Herb Veggie And Egg Breakfast Tacos
4.5 from 2 ratings
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Eggs, fresh vegetables and the robust flavor of Perfect Pinch Vegetable Seasoning create a delicious filling for corn tortillas.Recipe courtesy of McCormick
Prep Time
10
minutes
Cook Time
10
minutes
Servings
6
servings
Garden Herb Veggie and Egg Breakfast Tacos
Total time: 20 minutes
Ingredients
  • 2 tablespoon butter, divided
  • 2 cup sliced white mushrooms
  • 2 teaspoon mccormick® perfect pinch® vegetable seasoning
  • 2 cup baby spinach leaves
  • 6 eggs
  • 1/4 teaspoon salt
  • 12 small corn tortillas, warmed
  • 1/4 cup shredded cheddar cheese
Directions
  1. Melt 1 tablespoon of the butter in large skillet on medium-high heat.
  2. Add mushrooms and Seasoning; cook and stir until mushrooms are tender.
  3. Remove from heat.
  4. Add spinach; toss until wilted.
  5. Remove mixture from pan; keep warm.
  6. Drain any liquid from pan.
  7. Melt remaining butter in same skillet on medium heat.
  8. Break eggs into pan, one at a time, keeping each separate.
  9. Cook in batches, if necessary.
  10. Cook about 3 minutes or until whites are mostly solid.
  11. Remove pan from heat.
  12. Cover and let stand 3 minutes or until whites are set and yolks are still runny.
  13. Season with salt and additional Seasoning, if desired.
  14. For each taco, place 2 tortillas on plate.
  15. Top with spinach mixture, cheese and an egg.
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