Scrambled Eggs w/ Bacon, Onions & Mushrooms

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 162.1
  • Total Fat: 11.4 g
  • Cholesterol: 193.4 mg
  • Sodium: 338.2 mg
  • Total Carbs: 2.7 g
  • Dietary Fiber: 0.6 g
  • Protein: 12.3 g

View full nutritional breakdown of Scrambled Eggs w/ Bacon, Onions & Mushrooms calories by ingredient
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Scrambled Eggs with sauted bacon, onions, mushroom, garlic and shredded reduced fat cheese. Scrambled Eggs with sauted bacon, onions, mushroom, garlic and shredded reduced fat cheese.
Number of Servings: 2


    2 - Eggs
    2 - slices of bacon
    1/2 - Small Yellow onion
    1 - mushroom
    1 - garlic clove
    1 oz - reduced fat cheddar cheese shredded
    1 tsp - olive oil (optional) ,
    1 large scallion thinly sliced
    Salt & Black Pepper for seasoning.


If you use a stainless steel pan, you may have to had about a tsp of olive oil to pan when cooking bacon and onion so it will not stick.


Chop two slices of bacon and slice 1/2 of a small yellow onion. Add bacon to non-stick pan (Med/High Heat). Once bacon begins to sizzle add sliced onion. Chop on mushroom and garlic. Add to pan and cook all ingredients till soft. Once done, remove from heat and place in a small bowl lined with a paper towel. Wash non-stick pan or use another one and place on low/med heat. Crack both eggs in a bowl and scramble with a whisk or fork for about 2 to 3 mins. This adds air to eggs and makes them fluffier. Add eggs to pan. Then add sauteed bacon and veggies. Mix together with a wooden spoon. Add a dash of salt and black pepper. Once cooked, remove from heat and sprinkle a pinch of shredded reduced fat cheddar cheese. Top with a thinly sliced scallion.

Serving Size: makes 2 1-cup servings

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