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!
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.
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.
Per Serving: 427 calories; protein 26.3g; carbohydrates 13.3g; fat 30g; cholesterol 325.8mg; sodium 916.4mg.
Eating good breakfast to continue the day has become a good habit. It’s a best way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and gives me energy to make on the morning. Sugar is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and helps keep you feeling full all day , and less likely grab a side food out of the vending machine before break .
Making fruit a at 7.00 clock habit is easy . Easy as put the sweetness in your refrigerator next to the sweet drink or on the table next to your cereal bowl , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.