2 ratings

Garden Herb Veggie and Egg Breakfast Tacos

Eggs and fresh vegetables make a delicious taco
Garden Herb Veggie and Egg Breakfast Tacos
Photo courtesy of McCormick

Eggs, fresh vegetables and the robust flavor of Perfect Pinch Vegetable Seasoning create a delicious filling for corn tortillas.

Recipe courtesy of McCormick

Ready in
20 m
10 m
(prepare time)
10 m
(cook time)
Calories Per Serving


  • 2 Tablespoons butter, divided
  • 2 Cups sliced white mushrooms
  • 2 Teaspoons McCormick® Perfect Pinch® Vegetable Seasoning
  • 2 Cups baby spinach leaves
  • 6 eggs
  • 1/4 Teaspoon salt
  • 12 small corn tortillas, warmed
  • 1/4 Cup shredded Cheddar cheese


Melt 1 tablespoon of the butter in large skillet on medium-high heat.

Add mushrooms and Seasoning; cook and stir until mushrooms are tender.

Remove from heat.

Add spinach; toss until wilted.

Remove mixture from pan; keep warm.

Drain any liquid from pan.

Melt remaining butter in same skillet on medium heat.

Break eggs into pan, one at a time, keeping each separate.

Cook in batches, if necessary.

Cook about 3 minutes or until whites are mostly solid.

Remove pan from heat.

Cover and let stand 3 minutes or until whites are set and yolks are still runny.

Season with salt and additional Seasoning, if desired.

For each taco, place 2 tortillas on plate.

Top with spinach mixture, cheese and an egg.