Mushroom Scrambled Eggs

Mushroom Scrambled Eggs

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From: Diabetic Living Magazine

Bacon (just a little), mushrooms, and tomatoes make this egg dish delicious for breakfast, lunch, or dinner!

Ingredients 4 servings

for serving adjustment
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • ½ cup sliced fresh mushrooms
  • ¼ cup thinly sliced green onions
  • 1 teaspoon cooking oil
  • 1 (8 ounce) carton refrigerated or frozen egg product, thawed, or 4 eggs, beaten
  • ¼ cup fat-free milk
  • ⅛ teaspoon ground black pepper
  • ½ cup shredded reduced-fat cheddar cheese or ¼ cup crumbled feta or blue cheese
  • 1 slice turkey bacon or bacon, crisp-cooked and crumbled
  • 8 grape or cherry tomatoes, halved


  • Prep

  • Ready In

  1. Coat an unheated large nonstick skillet with nonstick cooking spay. Preheat skillet over medium heat. Add mushrooms and green onions. Cook and stir for 5 to 7 minutes or until vegetables are tender. Stir in oil.
  2. In a medium bowl, stir together egg, milk, and pepper. Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
  3. Sprinkle with cheese and bacon. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately. (Be careful not to overcook the egg mixture.)
  4. To serve, top with tomatoes.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 102 calories; 5 g fat(2 g sat); 1 g fiber; 5 g carbohydrates; 11 g protein; 0 g added sugars; 286 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 1½ lean meat, 1 fat

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