24 December, 2013
Bacon, Zucchini, Mushroom and Potato Scramble
This is a yummy breakfast. I double or triple the ingredients , cook them up and store the extras in single servings in zip lock bags for easy week morning meals. I then use my basic scrambled egg recipe. Cook the eggs almost completely before adding the rest of the ingredients so that the eggs will stay fluffy. I haven’t given amounts for this one, it really is up to you, but I do use almost even amounts of everything. But really you can do it anyway you please.
What You Need:
Chopped Zucchini and Mushrooms
Olive Oil or Butter
Salt and Pepper
What To Do:
Place a slit in the potaotes and heat in the microwave for about 3 minutes. When you squeze them they should give a little. Heat olive oil in a pan. Add chopped zucchini and mushrooms and cook until just begining to brown. Both these veggies contain a lot of water so they need to be cooked down so that they don’t water down your eggs. Add potatoes and continue cooking until slightly brown. In a separate pan heat olive oil and add scrambled eggs. Once almost cooked add the cooked zucchini, mushrooms potatoes and bacon. Finish cooking and enjoy!