Description
Don’t be fooled by the fun recipe title, this is a seriously delicious egg dish. The mushrooms, bacon and veggies are sauteed in olive oil and butter for about 15 minutes to develop rich, deep flavor. Then the eggs are added and scrambled just until they’re done. Then I add shredded cheddar cheese, which brings the whole dish over the top. This recipe can easily be scaled up or down.
Ingredients
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 8 ounces, weight White Mushrooms, Chopped
- 1 whole Medium Onion, Minced
- 6 slices Turkey Bacon, Chopped
- 2 whole Scallions, Sliced (Whites And Greens Separated)
- 1 teaspoon Kosher Salt
- ½ teaspoons Ground Black Pepper
- 12 whole Large Eggs, Beaten
- 2 cups Shredded Cheddar Cheese, Divided Use
Preparation
In a large saute pan over medium high, combine olive oil and butter. Add mushrooms, onions, turkey bacon, and scallions (white parts only) and add the salt and pepper. Saute, stirring frequently, until the mushrooms are a deep golden brown (10-15 minutes).
Lower the heat to medium-low and add beaten eggs, stirring constantly, just until the eggs are cooked through (they should be moist, not dry). Turn off heat and transfer scramble egg mixture to a large mixing bowl and stir in all but 1/2 cup shredded cheddar cheese. Quickly transfer to a warm platter and garnish with reserved 1/2 cup of shredded cheddar and sliced green scallion tops. Best served immediately, but leftovers can be refrigerated.
Note: The bacon and veggies can be cooked a day or two ahead. If you do this just store them in the fridge in an airtight container until you are ready to make the dish. Reheat in the skillet before proceeding with recipe.
