Easy Breakfast Scramble Three Ways
Making a healthy breakfast that pleases picky eaters and adventurous eaters without stressing out the chef?!? Here's how you do it!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 8 eggs
- 3 Tbsp milk
- 4 tsp butter divided
- 8 oz sliced mushrooms
- 3-4 green onions
- 2-4 slices cooked bacon
- 1/4 cup shredded cheese
- avocado or quacamole optional
- bread for toast optional
- hot sauce or salsa optional
For the Picky Eater:
Crack 2 eggs into a small bowl. Add 1 Tbsp. milk and a dash of salt. Using a fork or a whisk, mix well.
Heat a small pan over medium-high heat. Add 1 tsp. butter. When butter melts, swirl it around the pan and then add the eggs. Scramble the eggs.
When eggs are firm, turn off the heat. Add 1 Tbsp. shredded cheese. Remove from heat and cover to keep warm. If your picky eater will eat bacon, put a portion of the bacon in the pan next to the eggs to warm.
For the More Adventurous Eaters:
Chop green onion into small pieces. Chop bacon into small pieces.
Heat a medium or large pan over medium-high heat. Add remaining 1 Tbsp. butter to the pan. When butter melts, swirl it around the pan and add the mushrooms and the white parts of the green onion. Cook for about 3 minutes, until vegetables have softened, and then add a dash of salt.
Add the greens of the onions and the bacon to the pan. Cook one more minute.
While the veggies are cooking, crack the remaining six eggs into the bowl. Add remaining milk and a few dashes of salt. Mix well with a fork or whisk.
When the veggies and bacon are done, pour the egg mixture into the pan. Scramble the eggs, mixing it all together. When the eggs are firm, sprinkle in the remaining cheese.
If desired, when you put your eggs on the plate, add avocado and/or guacamole.