Scrambled eggs with bacon and mushrooms is a classic breakfast dish that is both flavorful and filling. This versatile dish can be customized to your liking, whether you prefer your eggs cooked soft or well-done, with or without cheese, and with your favorite choice of vegetables. The combination of the savory bacon, earthy mushrooms, and creamy eggs makes for a hearty and satisfying meal that is perfect for any time of day. Whether you are looking for a quick and easy weekday breakfast or a leisurely brunch on the weekend, scrambled eggs with bacon and mushrooms is a surefire hit.
Let's cook with our recipes!
SAUTEED MUSHROOM SCRAMBLED EGGS
This is a quick and easy version of scrambled eggs that is both nutritious and delicious... hope you enjoy it!
Provided by Mimi1989
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
- While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
- Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 6.1 g, Cholesterol 434.3 mg, Fat 33.6 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 17.9 g, Sodium 473.3 mg, Sugar 3.4 g
MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS
This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.
Provided by Martha Rose Shulman
Categories easy, quick
Time 30m
Yield Serves four
Number Of Ingredients 8
Steps:
- Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
- Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 1 gram, TransFat 0 grams
SCRAMBLED EGGS WITH BACON AND MUSHROOMS
You could either serve this with a large, thick slice of buttered wholemeal toast, or you could pile it into a gratin dish and serve with triangles of crisp fried wholemeal bread. Dark-gilled mushrooms tend to spoil the colour a little, so it's best to use button mushrooms.
Categories Brunch and Breakfast Lunch and Snacks Eggs recipes One is Fun
Yield Serves 1
Number Of Ingredients 5
Steps:
- First fry the bacon in a little butter until it's fairly crisp, then remove it to a warmed serving dish and chop it up quite small, and keep it warm. Next fry the mushrooms in the bacon fat, tossing them around the pan and only cooking them very lightly. Then remove them and add them to the bacon. Now take a saucepan and melt about ½ oz (10 g) of butter in it. Whisk the eggs together in a basin, season them with salt and pepper, then stir them into the butter, using a wooden spoon - keep stirring over a medium heat and scrape the base (and especially the corners) of the pan to prevent the eggs sticking. When they are half cooked (ie about half cooked egg and half liquid) remove the saucepan from the heat, add another knob of butter, then stir until the butter has melted and the eggs (which will go on cooking in the heat of the pan) are soft and glossy. Now mix in the mushroom and bacon, and pile the mixture on to toast or into a gratin dish.
SCRAMBLED EGGS AND MUSHROOMS (1953)
This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Al Carder's restaurant in Chicago Illinois.
Provided by Chocolatl
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Whip eggs and stir in butter.
- Place bacon in a skillet and fry until crisp.
- Remove bacon but leave drippings in pan.
- Add mushrooms to drippings.
- Cover and cook for 15 minutes.
- Remove cover and cook until browned.
- Stir bacon pieces and onion into egg mixture.
- Add egg mixture to hot pan and cook stirring, until eggs are set and cooked to your liking.
- Season to taste.
Nutrition Facts : Calories 311.1, Fat 24.7, SaturatedFat 10.4, Cholesterol 403, Sodium 348.1, Carbohydrate 5.1, Fiber 1.2, Sugar 2.9, Protein 18.1
SLOW-SCRAMBLED EGGS WITH POTATOES, MUSHROOMS, AND BACON
For years, I would eat eggs only as an excuse to have bacon and hash browns. And then I made this discovery-the French method of slow cooking. The results of this technique are so good, I'd be perfectly happy to eat the eggs plain, without embellishment, but in this version I still get my potatoes and bacon. This dish requires patience: it's tempting to turn the heat up and finish the eggs quickly, but if you do, they will lose the creamy, custardy consistency that elevates this dish beyond breakfast. Try these eggs as a first course before something simple and light, such as a vegetable or chicken sauté, or grilled fish or beef. You can also serve them for brunch, with fresh fruit or a green salad.
Yield makes 4 servings
Number Of Ingredients 13
Steps:
- Put the potato dice in a small pot, cover with cold water, and add a pinch of salt. Bring it to a boil, then reduce the heat and simmer until cooked through but still firm, about 5 minutes. Drain and cool. In a medium skillet, cook the bacon until crispy. Remove it with tongs or a slotted spoon and drain on paper towels. Add the potatoes to the leftover bacon fat, and cook over medium heat until golden brown and crisp on all sides, about 7 minutes. Add the mushrooms, season with salt and pepper, and continue to cook until mushrooms are tender and lightly brown. Drain any excess fat from the pan and set it aside while you cook the eggs.
- Melt 1 tablespoon butter in a small, heavy-bottomed saucepan over medium-low heat. In a medium bowl, lightly beat the eggs and cream. Pour the eggs into the pan and stir with a wooden spoon or plastic spatula until they just begin to thicken, about 10 minutes.
- At this point, lower the heat, add the remaining 2 tablespoons butter, season with salt and pepper, and continue to stir. Don't cheat-in order to make the eggs as creamy as possible, it's important to stir gently and continuously, and take your time. When the eggs begin to thicken, after about 5 minutes, remove the pot from the heat.
- Warm the brioche or toast the bread lightly. Set the potato-mushroom mixture over medium heat, add the bacon, and warm thoroughly. Return the eggs to low heat and cook until they will just barely hold together and resemble a thick, creamy sauce, then spoon them over the brioche or toast. Spoon the potato mixture over or around the eggs and sprinkle with chives.
ONION AND MUSHROOM SCRAMBLED EGGS
A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast.
Provided by boonu
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
- Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
- Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.
Nutrition Facts : Calories 415.5 calories, Carbohydrate 13.3 g, Cholesterol 438.8 mg, Fat 31.3 g, Fiber 3.5 g, Protein 23.9 g, SaturatedFat 11.4 g, Sodium 369.1 mg, Sugar 5.4 g
SCRAMBLED EGGS WITH MUSHROOMS, ONIONS AND PARMESAN CHEESE
I'm not sure if I came up with this on my own or if it's a common recipe but I had a craving for eggs with cheese and mushrooms last night, when I started to make it and get the ingredients, I discovered to my dismay that we were totally out of cheese which is quite unusal in my house, anyway, I sauted some sliced fresh muchrooms and chopped onions in butter, added some parmesan cheese, let it saute for about 15 minutes, then scrambled eggs and added it to the other ingredients....was pleasantly surprised, it came out very tasty and I will be making it again, DH an DS loved it.
Provided by janice brady
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat saucepan, Add butter till it's melted.
- Add mushrooms and onions, stir well.
- Add Parmesan cheese.
- Saute on low heat for about 15 minutes.
- In a separate bowl, scramble egg and milk.
- Add egg and milk mixture to other ingredients.
- Scramble as you would if you were making plain scrambled eggs.
- Cood over medium heat, stirring constantly --.
- When eggs are not wet anymore, serve with toast or bagels -- .
Tips:
- Use fresh ingredients: Fresh eggs, bacon, and mushrooms will give you the best flavor.
- Cook the bacon and mushrooms first: This will help to render the fat from the bacon and release the flavor of the mushrooms.
- Don't overcrowd the pan: If you overcrowd the pan, the eggs will steam instead of scrambling.
- Stir the eggs constantly: This will help to prevent them from overcooking and becoming rubbery.
- Add cheese, herbs, or other seasonings to taste: This is a great way to customize your scrambled eggs.
Conclusion:
Scrambled eggs with bacon and mushrooms is a quick and easy breakfast or brunch dish that is sure to please everyone. With its simple ingredients and delicious flavor, this dish is a classic for a reason. Whether you serve it on its own or with toast, fruit, or potatoes, scrambled eggs with bacon and mushrooms is a satisfying meal that will start your day off right.
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