Aussie Breakfast Egg Mess


This is a quick and easy spin on scrambled eggs. Ingredients can be prepared the night before to save time in the morning. A surefire hit back home and a much-loved addition to my husband's hit list!

Prep Time:
25 mins
Cook Time:
8 mins
Total Time:
33 mins
2 servings


  • 1 tablespoon butter

  • ½ cup diced onion

  • ½ cup diced green bell pepper

  • ½ cup sliced fresh mushrooms

  • ½ cup diced bacon

  • 4 eggs, lightly beaten

  • salt and ground black pepper to taste

  • ½ cup diced ripe tomato

  • ½ cup freshly grated Parmesan cheese

  • 1 tablespoon ketchup (Optional)


  1. Melt the butter over medium heat in a large skillet. Add the onion and bell pepper; cook and stir until the onion is transparent, 5 to 7 minutes. Stir in the mushrooms and bacon, and cook 2 minutes more. Remove skillet from heat, and place the vegetable-bacon mixture in a bowl.

  2. Pour the eggs into the same skillet. Cook and stir gently just until the eggs are soft. Stir the vegetable-bacon mixture into the eggs. Season with salt and pepper. Cook the eggs until firm. Remove skillet from heat and stir in the tomato and cheese. If desired, stir in the ketchup.

Nutrition Facts (per serving)

427 Calories
30g Fat
13g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 427
% Daily Value *
Total Fat 30g 38%
Saturated Fat 13g 64%
Cholesterol 326mg 109%
Sodium 916mg 40%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 8%
Total Sugars 8g
Protein 26g
Vitamin C 41mg 203%
Calcium 316mg 24%
Iron 2mg 12%
Potassium 585mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.