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Mushroom, Asparagus & Halloumi Breakfast Tacos

Course Breakfast
Keyword breakfast taco
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 tacos


  • 4 eggs
  • 1 bunch asparagus
  • 150 g cup mushrooms sliced
  • 100 g halloumi cubed
  • 1/4 cup tomato relish
  • 4 small flour tortillas
  • 20 g butter
  • 1 tbsp olive oil


  1. Heat oil and half of the butter in a large pan over medium-high heat. Add asparagus and mushrooms, season with salt and cook for 5 minutes flipping occasionally

  2. Push the asparagus and mushrooms to the side of the pan then add the halloumi. Cook halloumi for 2 minutes, flip and cook for a further minute then stir in with the vegetables

  3. Transfer mixture from the pan to a plate and set aside, then place pan back on the heat

  4. Reduce heat to medium-low and add the remaining butter, swirl to coat the pan

  5. Crack the eggs in a bowl and lightly whisk, then pour into the pan

  6. Push eggs around the pan tilting to let the uncooked egg coat the pan, continue until all egg is cooked then remove from heat

  7. Warm the tortillas briefly in the microwave as per the packet instructions

  8. To assemble the tacos: place a tbsp of tomato relish on each tortilla, fill each evenly with the vegetable & halloumi mixture then top with the scrambled egg. Serve and enjoy!