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4.5 from 12 votes

Grandma’s Scrambled Egg

Scrambled eggs with delicious fillings, this recipe is quick and easy for any meal.

Course: Breakfast , Dinner , Others
Cuisine: Vegetarian

Ingredients

  • 8 large eggs I use omega-3 fortified
  • 1 teaspoon Worcestershire sauce 
  • 1 teaspoon kosher salt
  • 2 tablespoons water
  • 2 tablespoons butter divided
  • ½ lb Bacon chopped into ⅓” strips
  • 10-12 button mushrooms cleaned, stemmed and sliced
  • 2 green onions chopped

Instructions

    Cup of Yum
  1. Heat a large non-stick fry pan over medium heat. Add sliced bacon and cook for 4-5 minutes, stirring so bacon fries evenly to desired doneness. Line a plate with a paper towel. Remove bacon from pan to a plate lined with a paper towel and let grease drain. Discard bacon grease and wipe pan clean with another paper towel.
  2. Heat frypan over medium and melt one tablespoon of butter in pan. Add mushrooms and sauté for 4-5 minutes. Add in green onion and sauté for one minute. Remove from pan and set aside.
  3. In a large bowl or quart measuring cup, crack eggs and beat until well blended. Add water and worcestershire sauce and salt.
  4. Re-heat the same non-stick large fry pan over medium heat and melt remaining tablespoon butter. Pour in egg mixture and let cook for about a minute. AGently pull eggs from side to center of pan, allowing liquid egg to meet the hot pan until eggs have gently set but are still a bit runny. Add in bacon, mushrooms and green onion and fold gently into eggs. Remove from heat when set but still soft. Eggs will continue to cook. Plate immediately and serve.