If you’re a loyal reader of Baked Chicago, you know I love discovering new products and creating original recipes. And when I get to create a recipe with a new product for the first time, it’s like opening a present on Christmas morning. Seriously. It’s that exciting to me to the recipe geek in me.
Recently BLENDABELLA invited me to participate in their Blogger Recipe Challenge. BLENDABELLA provided free samples of their Zesty Mexican, Coconut Thai and Rustic Tuscan blends to use in the recipe challenge, but all of the opinions in this post are my own.
BLENDABELLA is a product that’s very much on trend with consumers’ increased use of mushrooms as a substitute for meat. Whether it’s for health or for being more sustainable with food choices, more and more people are using mushrooms (usually chopped and sliced) in recipes as a hearty substitute for ground meat. Mushrooms provide a similar umami flavor often associated with meat. Umami is the fifth basic taste after sweet, salty, bitter and sour; it’s derived from the Japanese word umai, meaning “delicious.” And unlike meat or most vegetables, mushrooms are resilient to being overcooked. [Check out this great post from America’s Test Kitchen on why mushrooms are known as the meat of the vegetable world and why it’s hard to overcook them.]
Personally, I love breakfast for any meal of the day so I decided to create an easy breakfast recipe with BLENDABELLA that would elevate my breakfast taco into something a little more special. With the jar of BLENDABELLA’s Rustic Tuscan blend, I created my version of a Rustic Tuscan Breakfast Taco with ingredients I normally keep on-hand in my pantry.
What I especially love about this recipe is its portability. In the photo you can see that I overfilled the tortilla for what was admittedly an open-faced taco. But you could easily reportion the stuffing to create a taco wrap that you can eat on the run whether that’s catching a bus or train or walking. And the colors of all the ingredients are stunning. A visual feast for the eyes.
I usually cook any egg scrambles in larger quantities because whatever’s leftover still tastes great the next day. Happy Taco Tuesday, and Taco Wednesday….or Taco Friday! Every day is a great day for a delicious taco, right?
In a large skillet, warm up the canola oil over medium high heat. Pour in the tater tots, cooking for 5 minutes before stirring and cooking for another 4 minutes to brown evenly.
Add the BLENDABELLA Rustic Tuscan blend along with sun-dried tomatoes and sliced black olives. Stir to blend.
In a small bowl, whisk eggs, milk and Italian seasoning together. Then pour egg mixture into skillet. Stir occasionally until eggs are completely cooked to your preference of doneness.
On individual microwave-safe plates, heat up flour tortillas according to package directions. Spoon egg mixture into center of tortillas. Then top with a generous portion of shredded Romano cheese. Wrap up your taco and enjoy.