Mushroom-Spinach Scrambled Eggs with Turkey Bacon for Easy Brunch
A delightful and easy-to-make brunch dish featuring scrambled eggs with mushrooms, spinach, and turkey bacon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb
Ingredients
Scale
- 4 large eggs
- 1/2 cup sliced mushrooms
- 1 cup fresh spinach
- 2 slices turkey bacon
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Cook the turkey bacon in a skillet over medium heat until crispy. Remove and chop.
- In the same skillet, add olive oil and sauté the mushrooms until they are tender.
- Add the spinach and cook until wilted.
- In a bowl, whisk the eggs and season with salt and pepper.
- Pour the eggs into the skillet and gently scramble with the vegetables and turkey bacon until cooked through.
Notes
- For a creamier texture, add a splash of milk to the eggs before cooking.
- Feel free to substitute regular bacon if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 300mg
Keywords: Mushroom-Spinach Scrambled Eggs
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