scrambled egg with bacon mushroom
This scrambled egg with bacon mushroom recipe is perfect for those who are looking for a high-protein, low-carb meal. Being low in sugar yet high in sodium, it's a great option for individuals following a healthy diet, or anyone wanting to enjoy a 'healthified' version of a classic breakfast dish...
Ingredients
- 0.25 cup shredded, Cheddar cheese
- 100 g Button Mushroom
- 2 medium Egg
- 25 g Raw Bacon
Instructions
- Chop the bacon into small pieces. Slice the button mushrooms.
- In a non-stick skillet over medium heat, cook the chopped bacon for about 5 minutes.
- Add the sliced mushrooms to the skillet and cook with bacon for another 5 minutes until the mushrooms are soft.
- Beat the eggs in a bowl. Add the shredded cheddar cheese to the beaten eggs and mix well.
- Pour the egg and cheese mixture into the skillet with the bacon and mushrooms. Stir gently for about 3-4 minutes or until the eggs are fully cooked and scrambled.
Nutrition Information
- Calories: 376
- Carbohydratecontent: 8
- Fibercontent: 3
- Sugarcontent: 4
- Sodiumcontent: 983
- Proteincontent: 23
- Fatcontent: 28
- Saturatedfatcontent: 11
- Monounsaturatedfatcontent: 10
- Polyunsaturatedfatcontent: 4
- Unsaturatedfatcontent: 14
- Transfatcontent: 0