Crazy Mixed Up Scramble Eggs

Don't be fooled by the fun recipe title, this is a seriously delicious egg dish.  The mushrooms, bacon, and vegetables 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).

Items used to make this recipe:

(affiliate links)

• high quality nonstick skillet https://amzn.to/2YvWMHb

• silicone spatula https://amzn.to/2Yvw6Xc

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Crazy Mixed Up Scrambled Eggs

serves 6 generously

Printable Recipe

Ingredients

• 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)

Directions

1. In a large saute pan over medium high, combine olive oil and butter.  

2. 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).

3. Lower the heat to medium-low and add beaten eggs, stirring constantly, just until they're cooked through (they should be moist, not dry).  

4. Turn off heat and transfer scramble egg mixture to a large mixing bowl and stir in all but 1/2 cup shredded cheddar cheese.

5. Quickly transfer to a warm platter and garnish with reserved 1/2 cup of shredded cheddar and sliced green scallion tops.  

6. Best served immediately, but leftovers can be refrigerated.

Note  

• The mushrooms, bacon, and vegetables can be cooked a day or two ahead - store them in the fridge in an airtight container.  Reheat before proceeding with recipe.

Vanilla Cinnamon French Toast

I don't know how the weather has been where you live, but it's been a bit strange here.  First a warm day, then a cold day, then a rainy day, and then a snowy day... completely crazy!  We'll have temps in the 60s later this week, but this morning we awoke to a blanket of ice on everything.  Of course ice equals no school, much to the delight of my teenagers.  They took advantage of the extra time by sleeping in.  I took advantage of the extra time by making a special breakfast that would normally be reserved for the weekend.  This recipe is an adaptation of one given to me by one of my sisters years ago - we love the warm hints of vanilla and cinnamon.

Gather the ingredients.

Make the batter by combining the milk, eggs, flour, sugar, cinnamon, salt, and vanilla. I like to use a drink blender.

Whiz it up.

Pour the batter into a container that will allow you to dip the bread into it.

I really like to use French bread, but feel free to use any kind of bread - raisin, challah, egg, potato, whole grain, wheat, even soft squishy white bread!

Brown on both sides.

Mmmmmm.

Enjoy!

Items used to make this recipe:

(affiliate links)

• nutribullet https://amzn.to/3WyWltT

• pure vanilla extract https://amzn.to/3v3mchK

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Vanilla Cinnamon French Toast

serves 6-8

Printable Recipe

Ingredients

Cinnamon Sugar Topping:

• 1/2 teaspoon ground cinnamon

• 2 teaspoons granulated sugar

Batter:

• 3/4 cups milk

• 3 large eggs

• 1/4 cup all purpose flour

• 1 1/2 teaspoon granulated sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon fine salt

• 1 teaspoon pure vanilla extract

• 1 french baguette, cut into 1/2-inch thick slices

Directions

1. To Make the cinnamon sugar, combine cinnamon and sugar together; set aside.

2. To Make the batter, use a personal personal blender or food processor to combine the flour, sugar, cinnamon, salt, eggs, milk, and vanilla; blend thoroughly (the dry ingredients tend to clump together if you mix them by hand).

3. Pour the batter into a shallow dish.

4. Soak bread in batter for about 30 seconds per side (less time for very soft breads).

5. Preheat cast iron skillet over medium heat.

6. Spray with nonstick spray and add a tablespoon of butter.

7. Cook bread on each side until brown; repeating batches until all the batter is used up.

8. Serve with cinnamon sugar, butter, and pure maple syrup (if desired).