Lobster Mushroom Breakfast Tacos
Now when I crave tacos...these are the tacos I speak of. These tacos bring together warm, freshly pressed masa tortillas with earthy lobster mushrooms, vibrant veggies, creamy eggs, and a zesty hit of hot sauce—a breakfast packed with bold flavors and textures. I strongly suggest that everyone tries the Bullwhip Piri Piri hot sauce by Barnacle Foods out of Alaska. Grab a napkin for these tacos, though you won't need it until the last bite is had.
- 1 cup masa dough (store-bought)
- 1 cup lobster mushrooms, cleaned and sliced
- 1/2 bell pepper, diced
- 1/4 cup onion, diced
- 2 large eggs (for over-easy eggs)
- 1/2 tsp seasoning salt
- 1 tbsp olive oil or butter
- Bullwhip Piri Piri hot sauce (to taste)
Instructions:
- Roll and Press the Tortillas: Divide the masa dough into 4 equal pieces. Roll each piece into a ball. Flatten the balls using a tortilla press or place between two sheets of parchment paper and flatten with a rolling pin until they are about 1/8 inch thick. Heat a cast iron skillet over medium-high heat. Cook each tortilla for 1–2 minutes per side until lightly browned and cooked through. Remove and wrap in a clean kitchen towel to keep warm
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Sauté the Vegetables: In the same skillet, heat olive oil or butter over medium heat. Add the lobster mushrooms, bell peppers, and onions. Sauté for 5–7 minutes, stirring occasionally, until softened and slightly caramelized. Sprinkle with seasoning salt and mix well. Remove from the skillet and set aside.
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Cook the Eggs: In the same skillet, crack the eggs and cook them over easy (or to your preferred doneness). Season lightly with our seasoning salt.
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Assemble the Tacos: Place the freshly cooked tortillas on plates. Layer with the sautéed mushroom and vegetable mixture. Top each with an over-easy egg.
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Add the Finishing Touches: Drizzle Bullwhip Piri Piri hot sauce over the tacos for a flavorful, spicy kick. Serve immediately and enjoy!