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Blog

Crazy Mixed Up Scramble Eggs

Patricia Reitz

Crazy Mixed Up Scrambled Eggs - ButterYum

Crazy Mixed Up Scrambled Eggs - ButterYum

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 (still moist, but cooked through).  Then I add shredded cheddar cheese, which brings the whole dish over the top.  This recipe can easily be scaled up or down (I often double the recipe to feed a large crowd - using a massive 14-inch nonstick saute pan).

Crazy Mixed Up Scrambled Eggs

serves 6 generously

Printable Recipe

1-2 tablespoon olive oil

1-2 tablespoon butter

8 ounces white mushrooms, chopped

1 medium onion, minced

6 slices turkey bacon, chopped

2 scallions, sliced (reserve green tops)

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper

12 eggs, beaten

2 cups (8 ounces) shredded cheddar cheese (reserve 1/2 cup)

In a large saute pan over medium high, combine olive oil and butter.  Saute mushrooms, onions, turkey bacon, and scallions (white parts only) with the salt and pepper, 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 they're 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 mushrooms, bacon, and veggies can be cooked a day or two ahead - store them in the fridge in an airtight container.  Reheat before proceeding with recipe.