This side dish ends up on
our meal plan fairly often. I started cooking it last year when I wanted to incorporate more veggies into our diet and at the same time use up the surplus of veggies from our CSA bag each week. A few people asked for the recipe, so here you go! It's a super easy, full of protein, and very cheap if you tweak it to reflect what is in season.
The version of the recipe I'm showing you is what I normally make during the colder months when a lot of produce is out of season (that's what I get for taking these photos several months ago and forgetting to actually put together the post!). During the summer months, I switch the green onions and mushrooms for zucchini and yellow squash...or whatever else I happen to find in my refrigerator at the time.
Don't forget to pin this! 
Eggs, cooked bacon, green onions, tomato, sliced mushrooms, and sharp cheddar cheese.
Do you remember my
Theme Nights Meal Tip post from awhile back? In it, I mentioned that I can stretch one pound of bacon to cover three meals for our family. This is one of the ways that I do it! The majority of the protein comes from the eggs, but the few stripes of chopped bacon add a ton of flavor!
Also, there is a reason that I use sharp cheddar cheese in this dish. I can sometimes find cheese for $2.00 lb here in Kansas City, but more often, it is more like $3.25-$4.00 lb. It can get expensive, but we love cheese here! By using the sharp version, I can cut back on the amount of cheese without sacrificing flavor. The "sharpness" makes it seem like there is more in the dish.
So here we go! Toss your sliced mushrooms, and chopped green onions in a skillet. I use a little cooking spray to keep them from sticking while I saute them.
Cook over medium heat until the mushrooms soften and start to get a little color on them. Remove from the skillet to a plate. We will add them back in a minute.
Break your eggs into a separate bowl, add a splash of water, and scramble. I used to add milk to my scrambled eggs, and then one day I discovered that they are actually fluffier if I replace the milk with water.
Add the scrambled eggs to the skillet, and sprinkle salt and pepper over the top to taste.
When the eggs are about 1/2 way cooked, fold in the mix-ins: the sauteed mushrooms and green onions, chopped bacon, diced tomato, and shredded cheese.
As the eggs finish cooking, the extra ingredients should warm through.
Don't forget to pin this!
Bacon Cheddar Veggie Scramble
(serves 4)
- 8-9 Large Eggs
- Splash of Water
- 4 oz (1/2 package) White Mushrooms
- 4 Green Onions
- 1 Tomato
- 1/4-1/2 cup of Sharp Cheddar Cheese
- 4 slices of Bacon (diced ham also works if you have
some leftover from a holiday meal!)
Use non-stick
spray in a skillet heated over medium heat.
Add the sliced
mushrooms and green onions. Cook until the mushrooms soften and reduce in size
a bit. Remove from heat.
Break and
scramble 8-9 eggs in a bowl with a bit of water. Pour into the same skillet, sprinkle with salt and pepper, and
cook until ½ way done.
Sprinkle the
cheese on top, and keep cooking and stirring.
When almost
cooked through, evenly sprinkle the mushrooms, onions, diced tomato, chopped bacon, and cheese over the top. Fold into the eggs and finish cooking.
Remove to a bowl
so that the eggs don’t overcook and enjoy!
This side dish ends up on
our meal plan fairly often. I started cooking it last year when I wanted to incorporate more veggies into our diet and at the same time use up the surplus of veggies from our CSA bag each week. A few people asked for the recipe, so here you go! It's a super easy, full of protein, and very cheap if you tweak it to reflect what is in season.
The version of the recipe I'm showing you is what I normally make during the colder months when a lot of produce is out of season (that's what I get for taking these photos several months ago and forgetting to actually put together the post!). During the summer months, I switch the green onions and mushrooms for zucchini and yellow squash...or whatever else I happen to find in my refrigerator at the time.
Don't forget to pin this!
Eggs, cooked bacon, green onions, tomato, sliced mushrooms, and sharp cheddar cheese.
Do you remember my
Theme Nights Meal Tip post from awhile back? In it, I mentioned that I can stretch one pound of bacon to cover three meals for our family. This is one of the ways that I do it! The majority of the protein comes from the eggs, but the few stripes of chopped bacon add a ton of flavor!
Also, there is a reason that I use sharp cheddar cheese in this dish. I can sometimes find cheese for $2.00 lb here in Kansas City, but more often, it is more like $3.25-$4.00 lb. It can get expensive, but we love cheese here! By using the sharp version, I can cut back on the amount of cheese without sacrificing flavor. The "sharpness" makes it seem like there is more in the dish.
So here we go! Toss your sliced mushrooms, and chopped green onions in a skillet. I use a little cooking spray to keep them from sticking while I saute them.
Cook over medium heat until the mushrooms soften and start to get a little color on them. Remove from the skillet to a plate. We will add them back in a minute.
Break your eggs into a separate bowl, add a splash of water, and scramble. I used to add milk to my scrambled eggs, and then one day I discovered that they are actually fluffier if I replace the milk with water.
Add the scrambled eggs to the skillet, and sprinkle salt and pepper over the top to taste.
When the eggs are about 1/2 way cooked, fold in the mix-ins: the sauteed mushrooms and green onions, chopped bacon, diced tomato, and shredded cheese.
As the eggs finish cooking, the extra ingredients should warm through.
Don't forget to pin this!
Bacon Cheddar Veggie Scramble
(serves 4)
- 8-9 Large Eggs
- Splash of Water
- 4 oz (1/2 package) White Mushrooms
- 4 Green Onions
- 1 Tomato
- 1/4-1/2 cup of Sharp Cheddar Cheese
- 4 slices of Bacon (diced ham also works if you have
some leftover from a holiday meal!)
Use non-stick
spray in a skillet heated over medium heat.
Add the sliced
mushrooms and green onions. Cook until the mushrooms soften and reduce in size
a bit. Remove from heat.
Break and
scramble 8-9 eggs in a bowl with a bit of water. Pour into the same skillet, sprinkle with salt and pepper, and
cook until ½ way done.
Sprinkle the
cheese on top, and keep cooking and stirring.
When almost
cooked through, evenly sprinkle the mushrooms, onions, diced tomato, chopped bacon, and cheese over the top. Fold into the eggs and finish cooking.
Remove to a bowl
so that the eggs don’t overcook and enjoy!
