Aussie Breakfast Egg Mess

Aussie Breakfast Egg Mess

21
aussiedream 1

"This is a quick and easy spin on scrambled eggs. Ingredients can be prepared the night before to save time in the morning. A surefire hit back home and a much-loved addition to my husband's hit list!"

Ingredients

33 m {{adjustedServings}} servings 427 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 326 mg
  • 109%
  • Sodium:
  • 916 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter over medium heat in a large skillet. Add the onion and bell pepper; cook and stir until the onion is transparent, 5 to 7 minutes. Stir in the mushrooms and bacon, and cook 2 minutes more. Remove skillet from heat, and place the vegetable-bacon mixture in a bowl.
  2. Pour the eggs into the same skillet. Cook and stir gently just until the eggs are soft. Stir the vegetable-bacon mixture into the eggs. Season with salt and pepper. Cook the eggs until firm. Remove skillet from heat and stir in the tomato and cheese. If desired, stir in the ketchup.
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Reviews

21
  1. 22 Ratings

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Only things I changed in this recipe is use chopped pepperoni in place of the bacon (I forgot to take the bacon out of the freezer the night before....whoops!) and omitted the ketchup. Tasty egg...

Great for breakfast and definitely "a quick and easy spin on scambled eggs" as the submitter states. I cut the recipe in half and cut back on the veggies just a bit as it was more veggies than ...

I wouldn’t exactly call this “a savory makeover” of scrambled eggs as the submitter describes. After all, it’s just scrambled eggs with stuff in it. I think a half cup each of onions, mushrooms...