Ingredients
Scale
- 6 large eggs, whisked
- 2 tablespoons bacon bits
- Salt and pepper to taste
- 8 oz. baby Portobello mushrooms, sliced
- 1 green bell pepper, diced
- 1 teaspoon garlic, minced
- 1/2 tablespoon smoked paprika
- 1 tablespoon hot sauce
- 1/2 cup cheddar cheese, shredded
Instructions
- Combine whisked eggs with bacon bits and salt and pepper to taste
- Over medium high heat, saute the mushrooms in 1 tablespoon olive oil until cooked down, about 5 minutes. Remove and set aside
- Add another tablespoon olive oil to the pan and saute bell peppers and garlic for 2 minutes
- Reduce heat to medium and add eggs to the pan and stir to combine
- Add the mushrooms back to the pan. Stir to mix
- Season with smoked paprika and hot sauce
- Continue stirring until the eggs are fully cooked, about 5 minutes
- Remove from heat and fold in cheddar cheese
- Dish and serve hot
- Prep Time: 5 mins
- Cook Time: 15 mins