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.

Scrambled Eggs For Dinner!

I have a good friend who says she "only has so many gourmet meals in her". What she means is, you can't be a gourmet chef every night of the week. Boy do I understand that! So when I'm not in the mood to cook a multi-course meal,, I like to make something super simple, like scrambled eggs! 

I start by beating a few eggs in a bowl and heating up a big cast iron skillet. I've been using this one for 20 years. See how nice and black it is? Perfection. When the skillet is nice and hot, I melt a pat of butter (of course).

Now I pour in the beaten eggs and stir, stir, stir with one of my heat proof silicone spatulas. See how the eggs aren't sticking? That's what a well seasoned cast iron pan will do for you!

Voila! The eggs are done in 30-45 seconds flat - take that Rachael Ray! Sprinkle with salt and pepper, a little parsley for color, and a touch of dried marjoram if you like - marjoram is related to oregano, but has a more delicate flavor that goes very well with eggs.