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24 December, 2013

Bacon, Zucchini, Mushroom and Potato Scramble

Posted in : Breakfast, Make Ahead on by : Pamela Reynoso

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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:

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Eggs

Cooked Bacon

Chopped Zucchini and Mushrooms

Chopped Potatoes

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!