YOUR SOLIN GENERATED RECIPE
Crispy Bacon and Cheddar Egg Scramble with Sautéed Mushrooms
Fluffy eggs scrambled with crisp center-cut bacon and earthy sautéed mushrooms, finished with a sprinkle of sharp melted cheddar.
INGREDIENTS
2 Large Eggs
2 tbsp Liquid Egg Whites
2 slices Center-cut Bacon
0.75 oz Sharp Cheddar Cheese
1 cup Sliced White Mushrooms
0.25 cup Diced Yellow Onion
1 tsp Unsalted Butter
PREPARATION
Place the bacon in a cold skillet and turn the heat to medium, cooking until the fat has rendered and the strips are perfectly crispy.
Remove the bacon to a paper towel-lined plate to drain, then remove most of the rendered fat from the pan.
Add the butter to the skillet along with the diced onions and sliced mushrooms, sautéing until the vegetables are tender and golden brown.
In a small bowl, whisk together the whole eggs and liquid egg whites until the mixture is well combined and slightly frothy.
Lower the skillet heat to medium-low and pour in the egg mixture, allowing it to sit for a few seconds before stirring.
Gently fold the eggs with a spatula, adding the crumbled crispy bacon and shredded cheddar cheese just as the eggs begin to set.
Continue to cook for another minute until the eggs are soft and the cheese is gooey and melted, then serve immediately.