Bakinbaby's Egg Mushroom Breakfast Recipe

Start your day with a flavor explosion! This recipe elevates scrambled eggs with crispy bacon, savory mushrooms, sweet red peppers, and sharp onions. A perfect balance of textures and tastes, this breakfast is a guaranteed crowd-pleaser. Whether you use leftover bacon grease for extra flavor or opt for olive oil, the result is a delicious and satisfying meal. Pro-tip: Add cheese and bacon at the very end for perfectly crisp bacon and melty cheese!

Prep Time 10 mins
Cook Time 15 mins
Calories 287.5 kcal
Protein 37g
Rating 4.6 (7 Reviews)
Bakinbaby's Egg Mushroom Breakfast 105

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bakinbaby's Egg Mushroom Breakfast

  • 4 slices bacon
  • Mushroom
  • 1/2 medium red bell pepper, diced
  • Onion
  • Mexican Blend Cheese
  • Eggs
  • Salt & Pepper

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How to Make Bakinbaby's Egg Mushroom Breakfast

  1. Dice 1/2 medium red bell pepper and 1/2 medium onion. Slice 4 oz mushrooms.
  2. Cook bacon (4 slices) until crispy. Remove bacon and set aside, reserving 1 tablespoon of bacon grease (or substitute with 1 tablespoon olive oil).
  3. Sauté the onions and peppers in the bacon grease (or olive oil) over medium heat for 3-5 minutes until softened.
  4. Add the sliced mushrooms and cook for another 3-5 minutes until tender.
  5. In a separate bowl, whisk 2 large eggs with a pinch of salt and pepper.
  6. Pour the whisked eggs into the pan with the sautéed vegetables. Cook, stirring occasionally, until the eggs are mostly set but still slightly moist. If the eggs are cooking too quickly, add the sautéed vegetables back in to prevent overcooking.
  7. Remove from heat and gently fold in the cooked bacon and 1/4 cup shredded cheddar cheese (or cheese of your choice).
  8. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

17g

Fat

40g

Carbs

2g

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