Vegan Egg, Bacon, & Cheddar Breakfast Tacos

Honestly, most of the recipes I post on Vegan Crunk are for things so simple they don't actually need recipes. This is one of those. But this recent brinner was too good not to share!

I had some leftover corn tortillas from making homemade tortilla chips for my SuperBowl nachos, and I'm basically always craving tacos and always craving breakfast foods (no matter what time of day). So I combined all of those things and came up with some super-simple, convenience food-packed Vegan Egg, Bacon, & Cheddar Breakfast Tacos.

The egg base is made with Follow Your Heart Vegan Egg, an algal flour-based scrambled egg substitute that has become a staple in my life since it was released last year. I've heard some complaints from a few people who have tried it and claim the product doesn't get as fluffy as eggs or doesn't taste like eggs. And when I post my Vegan Egg pics on Instagram, someone typically comments to ask how just I manage to get mine so fluffy.

The secrets, my friends, are a blender, ice water, and black salt (Not lava salt! Get kala namak black salt at an Indian market or online). You've gotta double the single serving size (4 tbsp. instead of 2) and mix with one cup of ice water (drain the ice) and then whip in a blender. Yes, that's one more dish you're dirtying up, but I promise it's worth it. While cooking, add as much black salt as desired. There's black salt in the product already, but you need extra to really get that eggy flavor.

For the tacos, simply assemble with toasted corn tortillas, Vegan Egg, a slice of veggie bacon, some sauteed mushrooms, a little vegan cheddar, and salsa and hot sauce to taste. Boom. Instant breakfast! Or brunch! Or brinner! I served mine with some air-fried "roasted" home fries and sauteed garlic kale.

Here's the recipe (if you want to call it that!).

Vegan Egg, Bacon, & Cheddar Breakfast Tacos

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Yields 2 tacos

2 corn tortillas

4 Tbsp. Follow Your Heart Vegan Egg

1 ice cup water

Black salt

Ground pepper

4 oz. cremini mushrooms, sliced

2 slices vegan bacon (I used Upton's Seitan Bacon)

1 slice Daiya cheddar OR 4 Tbsp. shredded vegan cheddar

Salsa

Hot sauce

In a dry skillet, toast the corn tortillas on both sides. Set aside.

In a blender (I prefer the Vitamix, but any blender will do), combine Vegan Egg and ice water (drain the ice). Blend until very thick and fluffy. Heat a medium skillet over medium heat, and spray with non-stick spray. Pour in the Vegan Egg, sprinkle with black salt and pepper, and DO NOT STIR. Let the egg cook for about a minute or so or until it firms and begins looking like an omelet. Flip and cook the other side for a few seconds and then break up with a spatula until it resembles the texture of scrambled eggs. Add more black salt and pepper, if desired. Top with a slice of cheese or with shreds and allow to melt before turning off the heat.

Meanwhile, spray another small skillet with non-stick spray. Add the mushrooms, and saute for about 3 to 5 minutes or until soft. Scoot the mushrooms to one side of the pan and add the bacon slices. Allow to brown on both sides.

To assemble, add half the cheesy eggs to one tortilla, along with a slice of bacon and half the mushrooms. Top with as much salsa and hot sauce as desired. EAT!