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Scrambled Eggs, Bacon, Mushrooms, & Tomato

Active Time: 10 minutes / Cook Time: 5 minutes  / Total Time: 15 minutes

Makes 2 servings

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  • 4 slices bacon
  • 4 eggs
  • Pinch sea salt
  • Pinch black pepper
  • 4 white button or baby Portobello mushrooms, diced
  • 1 small tomato, sliced into 6-8 slices


  1. Add bacon slices, touching but not overlapping is fine, to a non-stick skillet over medium-high heat. Cook, flipping halfway through until desired crispness is reached. Transfer bacon to a paper towel lined plate. Remove all but 1 or 2 teaspoons bacon fat from the skillet and return to medium heat.
  2. Whisk together eggs, salt, pepper, and mushrooms in a bowl. Pour into the hot skillet. Once starting to cook, use a spatula to continually mix the eggs, scrambling them into pieces, until fully cooked.
  3. Divide eggs and bacon between 2 plates, topping each pile of eggs with tomato slices.
  4. Save 4 more slices bacon for Day 4, freeze any remaining.