Mushroom And Egg Breakfast Tacos Food

BREAKFAST TACOS

Steps:

• To warm the tortillas: Place a rack in the center of your oven and preheat the oven to 350 degrees F. Divide the tortillas into two stacks of 5 and wrap each stack in foil. Place the stacks on an ungreased baking sheet. Place in the oven and heat for 8 to 10 minutes, until warmed through. Set aside and leave wrapped until ready to serve.
• In a large, deep skillet, heat the olive oil over medium-high heat. Once the oil is hot but not yet smoking, add the turkey sausage (stand back, as it may splatter). Cook, breaking apart the meat into small pieces with a wooden spoon or a heatproof spatula, until brown and fully cooked through, about 8 minutes.
• Add the beans and salsa. Stir to combine, and with the back of a large spoon, lightly mash the beans. Cook until the beans are heated through and the salsa liquid has cooked off, about 3 minutes. Stir in about two-thirds of the green onions, reserving a small handful for serving. Let cook 30 seconds, then remove the filling from the heat.
• Stuff and serve! Pile the filling into warm tortillas, adding about 1/3 cup to each. Top each with a generous tablespoon of cheese or any other desired toppings. Enjoy immediately.

MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS

Steps:

• Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
• Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.