Aussie Breakfast Egg Mess

Aussie Breakfast Egg Mess

16 Reviews 4 Pics
  • Prep

    25 m
  • Cook

    8 m
  • Ready In

    33 m
Recipe by  aussiedream

“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!”

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Adjust Servings

Original recipe yields 2 servings



  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 (16)

Rate This Recipe
Sarah Jo

Sarah Jo

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 eggs. I sprinkled some Tabasco over mine for a little morning kick. This would be great for a hangover cure paired with a beer.



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 eggs. I added a little minced garlic, but other than that it was delicious with a side of whole grain toast and OJ! Next time I might put this "egg mess" in a tortilla for a nice breakfast wrap!



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, tomatoes, bell peppers and bacon is a HUGE amount for a mere four eggs! I would recommend the additions of each of these ingredients “to taste.” I took a big-time short cut on this, however, so other than the bacon I didn’t have to be concerned about chopping and measuring anything. I made extras of “Personal Portobello Pizza” last night expressly for this purpose and I was grateful for the ease in which it allowed me to get breakfast on the table this morning with a minimum of fuss or muss. A “mess” this Aussie Breakfast Egg Mess” is, but this mess sure was good. Still, because I believe 2-1/2 cups of add-ins to be extraordinarily heavy-handed for just four eggs, I can only rate this 3-stars.

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Amount Per Serving (2 total)

  • Calories
  • 427 cal
  • 21%
  • Fat
  • 30 g
  • 46%
  • Carbs
  • 13.3 g
  • 4%
  • Protein
  • 26.3 g
  • 53%
  • Cholesterol
  • 401 mg
  • 134%
  • Sodium
  • 1245 mg
  • 50%

Based on a 2,000 calorie diet



previous recipe:

The Breakfast Omwich


next recipe:

Breakfast Egg Muffins