Walking tacos have been on Pinterest and Instagram for years. You know, open a bag of Fritos, dump in the usual taco ingredients and eat with a fork. Point is, it’s easy to eat when walking. We’ve turned the walking taco on it’s head with our mushroom and gruyere walking breakfast taco that’s easy to eat.
With our walking breakfast taco that’s easy to eat, we’ve upped the traditional idea and then some. It’s an easy, portable breakfast that you can grab on your way out the door. Keep reading, we’ll give you ideas to make this recipe for immediate consumption, to prep or to keep in the refrigerator or freezer.
How To Make Our Mushroom and Gruyere Walking Breakfast Taco
To make our walking breakfast taco, start by making your favorite omelette. For this mushroom and gruyere walking breakfast taco you will only want to use one egg as opposed to the traditional 3 egg omelette. This is to keep it small and easy to eat on the go. Making the mushroom and gruyere omelette is less messy to eat on the go than traditional scrambled eggs or a fried egg with it’s gooey yellow yolk running down your fingers.
Slice or dice mushrooms, onion and tomatoes. Sauté for a couple of minutes along with the spinach. Remove from the pan, wipe the pan and then pour in the whipped egg. One pan ease, gotta love it! If not using a non-stick pan the add a pat of butter. If using a non-stick pan the butter is not necessary unless you are looking for that added flavor and a bit more browning to the omelette. I like to use a low sided 8 inch non-stick frying pan for a small omelette like this one.
As you cook the egg, use a rubber spatula or flexible turner. As the egg cooks, lift the sides of the omelette, lift and tilt the pan, allowing the uncooked egg from the center of the pan to roll around and under the lifted cooked egg. This will help the omelette cook evenly and faster. Place a lid with just a touch of water in it on the pan, this will steam the omelette and keep it moister.
When the egg is almost cooked, add your sautéed vegetables on one side of the omelette. Return the lid for about 30-60 seconds to melt the cheese. Then gently flip the side without the vegetables up and over to make a half circle. Don’t overcook or it will be rubbery. Making the egg this way keeps the mushroom and gruyere walking breakfast taco easy to eat without all the fillings falling on your lap or worse on your clothes.
Prep Mushroom and Gruyere Walking Breakfast Taco For A “5 Minute Out The Door Breakfast”
Simply slice and dice all vegetables up to 5 days before eating. You can bag them raw at this point or save even more time by sautéing the vegetables now, letting cool and then bag. Either way you’ll want to store the vegetables in individual storage bags or containers, then place in one large gallon size bag labelled as Omelettes. That makes it super simple to have a delicious omelette or walking breakfast taco ready in as little as 5 minutes in the morning. I dare you to compare this to any fast food. For taste, quality, cost and time, this walking breakfast taco has fast food beat hands down!
Either sautéing or storing the vegetables raw is fine since you only use one pan anyway. By cooking the vegetables first before storing you will save about 3-5 minutes time in the morning. So, depending on whether you have 5 minutes or 10 minutes before running out the door will make your decision as to sautéing before or after storing the cut up vegetables.
20, 10, 5 or 1 Minute Walking Breakfast Taco
Prep ahead to make this a 10 minute breakfast. On weekends I’ll often slice and dice the ingredients, put them in baggies, and then put those smaller baggies into a larger gallon size bag labeled “Omelette”. Then I just have to grab the gallon size bag out of the frig and have my walking breakfast taco ready in 10 minutes.
Want to cut that time down to 5 minutes? Saute the vegetables on the weekend as well. Once cooled store like suggested above. Then on the week days you need only 5 minutes for a quick, nutritious, delicious breakfast that’s easy to eat on the go.
Want to cut down to one minute?!? Make the omelette and once cooled, freeze. Reheat at 30-60 seconds on “reheat” mode in your microwave.
Freezer Friendly Walking Breakfast Taco
Prepare the walking breakfast taco as stated in the recipe below. You’ll want to err on the under-cooked side since the omelette will be reheated when you are ready to eat. You can freeze two ways, either the mushroom and gruyere omelette in a freezer bag alone or fully assembled with the cooked egg inside the tortilla and then freeze.
My preference is the omelette frozen on its own, reheat and then place in a fresh tortilla when you are ready to eat. But I’ll admit, my kids prefer the ease of having the complete breakfast walking taco assembled in the freezer and just pop it in the microwave. It’s a matter of what you consider convenient and whether you prefer a fresh tortilla to one microwaved.
If you use the completely assembled walking breakfast taco then wrap loosely in a damp paper towel before microwaving. Not wet! Wring the paper towel out before wrapping around the walking taco. This will help keep the tortilla from drying out. Use the reheat setting on the microwave for one minute and then at 30 second intervals. You want a warm breakfast walking taco, not an overcooked one.
For rewarming the mushroom and gruyere omelette without the frozen tortilla, cover the omelette loosely with a dry paper towel or covering, microwave for 1 minute on the reheat setting (if frozen) or 30 seconds (if refrigerated), then place in fresh tortilla. If you want a warm tortilla, the best way to do this is warm a skillet over the stove and warm the tortilla in a dry skillet for about 30 seconds to a minute.
Substitutions and Alternatives to the Mushroom and Gruyere Walking Breakfast Taco
Have at it, any combination will make a great walking breakfast taco. Think ham and cheddar cheese; spinach and caramelized onions; add fresh herbs to any egg combination for a boost in flavor.
Gruyere is a like a mild Swiss, they can be substituted for each other easily. Swiss is also less expensive than gruyere.
Any type of mushroom works well with this omelette. I used regular button mushrooms.
Any tomato can be used, even cherry or grape tomatoes. Roma holds up best when diced so that’s the reason I suggest it.
Cooking 101, How To Make Mushroom and Gruyere Walking Breakfast Taco Faster and Easier
You can substitute any filling ingredients that you have on hand. You can also make scrambled eggs instead of an omelette. While scrambled eggs are faster and certainly easier if you are making these walking breakfast tacos for a crowd, they make for a messier taco eating experience. If your guests will be seated and eating over a plate then go for it. If your “eater” will be walking or commuting then making the omelette version is well worth the time and effort for its cleaner eating experience.
We will be adding more walking breakfast tacos that are easy to eat. In the meantime, make your favorite omelette combination and enjoy!
Mushroom and Gruyere Walking Breakfast Taco
We’ve turned the walking taco on it’s head with our mushroom and gruyere walking breakfast taco that’s easy to eat.
- 1 6 inch Flour tortilla
- 1 Large Egg plus tablespoon water
- 1 Handful Fresh baby spinach washed
- 2 Tablespoons Onion diced
- 1 Medium Mushroom sliced
- 2 Tablespoons Roma tomato diced
- 1 Slice Gruyere cheese
Preheat skillet over medium-low heat.
Clean all vegetables. Slice mushrooms, dice onion and tomato. Saute these and the spinach in a teaspoon of canola or olive oil for 3-5 minutes until the onion is translucent and the mushrooms start to show color.
In a small bowl, whip egg with 1 teaspoon water.
Remove vegetables to a paper plate, quickly wipe out the pan with a paper towel. Add egg mix and cook until you see the egg starting to set up. Then use a rubber spatula to lift one edge of the omelette, letting the uncooked egg from the center of the pan roll into the outside edge of the pan and under the cooked egg. Do this on all four sides of the omelette, this will cook your omelette more evenly.
Place a lid with just a hint of water in it on the pan. Cook until the egg is almost cooked through but with the egg showing just a little wetness. Add the sauteed vegetables to one half of the omelette as well as a slice of cheese. Fold the the omelette into a half moon shape. Replace the lid fro 30-60 seconds to melt the cheese.
Optional: Warm the tortilla in a dry skillet. This isn't necessary but a nice step if you have the time.
Place the finished omelette in the tortilla. Now you have a quick, portable breakfast that's not messy to eat on the go. See notes for prep ideas to get you out the door in 5 minutes.
Prep ahead to make this a 10 minute breakfast. On weekends I'll often slice and dice the ingredients, put them in baggies, and then put those smaller baggies into a larger gallon size bag labeled "Omelette". Then I just have to grab the gallon size bag out of the frig and have my walking breakfast taco ready in 10 minutes.
Want to cut that time down to 5 minutes? Saute the vegetables on the weekend as well. Once cooled store like suggested above. Then on the week days you need only 5 minutes for a quick, nutritious, delicious breakfast that's easy to eat on the go.
Want to cut down to one minute?!? Make the omelette and once cooled, freeze. Reheat at 30-60 seconds on "reheat" mode in your microwave.
See post for further prep and freezing directions.