1 package Maria & Ricardo’s Sprouted Grains Tortillas
1 tablespoon unsalted butter, divided
2 tablespoons extra virgin olive oil, divided
8 ounces mushrooms, sliced
8 ounces ½” diced butternut squash, blanched
½ teaspoon garlic, minced
¼ teaspoon sage, ground
Salt & pepper, to taste
6 oz. prepared guacamole
1/3 cup crisp cooked bacon bits
One lime – sliced into six wedges
Warm the tortillas by wrapping in foil and placing in a 275⁰f oven
In a large saute pan, preheat half of the butter and oil on medium-high heat. Add mushrooms and saute until all moisture evaporates and mushrooms begin to brown, approx. 3-5 minutes. Add butternut squash and saute until golden, about 4 minutes. Add garlic and sage and season with salt and pepper. Set aside and keep warm.
In a separate pan, heat remaining butter and oil and fry eggs to your desired doneness. You may also scramble or poach the eggs.
To assemble, place the warm tortillas on plates and spread the hash evenly between the 6 tortillas. Top each taco with a fried egg and a heaping tablespoon of guacamole.
Top with crisp bacon and serve immediately with fresh lime wedges.