Scrambled eggs with bacon and mushrooms
Scrambled eggs with bacon and mushrooms is a tasty breakfast dish featuring creamy scrambled eggs mixed with crispy bacon and sautéed mushrooms. This quick recipe is ideal for a satisfying morning meal or leisurely brunch.
Cook time 15 min
Prep time 5 min
Ingredients:
2 eggs2 bacon strips
1/4 cup mushrooms
Scrambled eggs with bacon and mushrooms is a delicious and easy-to-make breakfast that combines the savory flavors of eggs, crispy bacon, and earthy mushrooms. This dish is perfect for a quick morning meal or a relaxed weekend brunch.
Instructions:
- Wash and slice the mushrooms if they aren't pre-sliced.
- Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk them together. Optional: Add a tablespoon of milk or cream for fluffier scrambled eggs.
- Heat a non-stick skillet over medium heat.
- Add the bacon strips to the skillet. Cook them for about 3-4 minutes on each side, or until they are crispy and browned to your liking.
- Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess oil. Once cooled, cut or crumble the bacon into bite-sized pieces.
- Leave a small amount of bacon grease in the skillet for added flavor (you can remove excess grease if necessary).
- In the same skillet with the bacon grease (add a bit of butter or oil if needed), add the sliced mushrooms.
- Sauté the mushrooms for about 3-4 minutes until they are tender and browned.
- Season the mushrooms with a pinch of salt and pepper while cooking.
- Lower the heat to medium-low.
- Add a little butter or oil to the skillet if it looks dry.
- Pour the whisked eggs into the skillet.
- Stir continuously with a spatula, gently pushing the eggs around the skillet as they begin to set. This will create soft, creamy curds.
- When the eggs are about halfway cooked, add the cooked mushrooms and bacon pieces to the skillet.
- Continue to cook the eggs, stirring until they are just set but still slightly runny. The residual heat will finish cooking them.
- Transfer the scrambled eggs with bacon and mushrooms to a plate.
- Serve immediately, garnished with a little extra pepper or herbs if desired.
- Enjoy your delicious, protein-packed breakfast!
Scrambled eggs with bacon and mushrooms is a simple yet satisfying dish that can be made in just a few minutes. By following these tips, you can elevate this classic breakfast to a gourmet level. Enjoy your meal!
Scrambled eggs with bacon and mushrooms FAQ:
The entire dish takes about 10-12 minutes to prepare. Cook the bacon for 6-8 minutes, sauté the mushrooms for 3-4 minutes, and scramble the eggs for an additional 3-4 minutes until they are just set.
Scrambled eggs should be soft and slightly runny when removed from heat. They will continue to cook slightly off the heat due to residual warmth, creating a creamy texture. Avoid overcooking to prevent them from becoming dry.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet or microwave to avoid overcooking.
You can use turkey bacon, cooked ham, or omit the meat altogether and add extra vegetables like spinach or bell peppers for a vegetarian version.
A 10-inch non-stick skillet works best for this recipe. It provides enough space to cook the bacon, sauté the mushrooms, and scramble the eggs without overcrowding.
Tips:
- Use fresh, high-quality eggs for the best flavor and texture.
- Cook the bacon until it's crispy, as this will add a nice crunch to the dish.
- Sauté the mushrooms in the bacon fat for extra flavor.
- Season the eggs with a pinch of salt and pepper before cooking.
- Stir the eggs gently and continuously for creamy, soft scrambled eggs.
Nutrition per serving
1 ServingsCalories 280kcal
Protein 22g
Carbohydrates 2.36g
Fiber 0.22g
Sugar 0.65g
Fat 20g
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