BAKINBABY'S EGG & MUSHROOM BREAKFAST
Bacon,mushrooms, red pepper and onions bring excitement to the scrambled egg. If using leftover bacon drippings isn't your thing, you might try olive oil. This has become DH's favorite breakfast. Sometimes I eat one of the pieces of bacon (while DH isn't looking), so if you're like me, plan on cooking more. Adding the cheese and bacon right before serving insures the bacon is crisp and the cheese is barely melted. revision: 7/17/09 per kate's review: at step 5 be ready and prepared to add back in the sauted veggies when eggs are not quite done, certainly not set, but not completely runny, if you let the eggs cook too much, you'll end up with over cooked eggs, no fun!!!! Then right before serving toss/fold in the fried bacon. I'm sorry this was not completley clear in my original posting of the recipe.
Provided by BakinBaby
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon till crisp in a 8-10" skillet; drain and cut bacon into 1/2" slices.
- Pour off grease and return 1-2 Tbsp (some folks suggest less) bacon grease back into pan and saute' onions & peppers about 5 minutes, stir in mushrooms; continue to cook over low heat until veggies are crisp tender ( not mushy);Place veggie mix in a small dish, set aside.
- Wipe skillet clean, add some olive oil to the skillet and scramble eggs.
- While the eggs are still soft, stir in cheese, continue cooking until eggs are just beginning to set not runny, but before they are setting up, add veggies, and immediately fold in bacon pieces right before serving.
- Serve on individual plates.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Banjoko Omotayo
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The mushrooms were cooked perfectly and the eggs were fluffy and flavorful.
Axmed Rashid
[email protected]This is a great recipe for a healthy and filling breakfast. I always feel satisfied after eating it.
Jalani Ismail
[email protected]I love that this recipe is so quick and easy to make. It's perfect for a busy weekday morning.
Doreen Lynch
[email protected]This recipe is a great way to use up leftover vegetables. I added some chopped bell peppers and onions to mine and it was delicious.
Dibash Bhusal
[email protected]I'm not sure what went wrong, but my eggs turned out rubbery. I think I'll try a different recipe next time.
Erika Meyer
[email protected]This is my new favorite breakfast recipe! It's so easy to make and it's always a hit with my family and friends.
Akua Takyiwaa
[email protected]I love that this recipe is so versatile. I've made it with different types of mushrooms and vegetables and it's always delicious.
Luke Mowat
[email protected]This recipe is a great starting point for a delicious breakfast. I added some chopped spinach and cheese to mine and it was amazing.
Effy Ssonko
[email protected]I followed the recipe exactly and my eggs turned out overcooked. I think I'll cook them for a shorter amount of time next time.
Jay Moreno
[email protected]This recipe was a little bland for my taste. I added some salt and pepper and it was much better.
SM Sojib
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The mushrooms were cooked perfectly and the eggs were fluffy and flavorful.
justy Justy
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the mushrooms and eggs, and they didn't even realize they were eating vegetables.
Ashadul Islam
[email protected]I made this for breakfast this morning and it was so easy and quick to make. I love that I can use up leftover mushrooms and eggs in this dish.
brandi mccandless
[email protected]This egg and mushroom breakfast was a hit with my family! The mushrooms were perfectly cooked and the eggs were fluffy and delicious. I will definitely be making this again.