Rating: 4.5 stars
26 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

427 calories; protein 26.3g; carbohydrates 13.3g; fat 30g; cholesterol 325.8mg; sodium 916.4mg. Full Nutrition
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