Even if we didn't mention how eggs-tremely good this is, the ingredient list—mushrooms, bacon, shredded cheese, spinach and more—would give it away.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup sliced fresh mushrooms
2 Tbsp. chopped onions
6 slices peameal bacon, cut into 1/4-inch pieces
1/4 cup milk
1/2 cup Cracker Barrel Shredded Swiss Au Gratin Cheese
2 cups tightly packed baby spinach leaves
2 Tbsp. chopped tomatoes
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How do I make it ?
Cook and stir mushrooms, onions and bacon in large skillet sprayed with cooking spray on medium heat 5 min.
Whisk eggs and milk until blended. Add to ingredients in skillet; stir. Cook 4 min. or until eggs are set and no visible liquid remains, stirring occasionally. Sprinkle with cheese.
Cover 4 salad plates with spinach; top with egg mixture and tomatoes.
Kraft Kitchen Tips!
For fluffy eggs, avoid constant stirring as the eggs cook. When stirred too much, scrambled eggs will resemble peas or cooked rice.
Omit spinach leaves. Spoon the cooked egg mixture onto toasted English muffin halves. Serve as open-face sandwiches.
Add your favourite chopped vegetables, such as green or red peppers, zucchini and/or broccoli, along with, or instead of, the mushrooms and onions. Season cooked eggs with black pepper before topping with cheese.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 4.5 g
Cholesterol 215 mg
Sodium 490 mg
Carbohydrate 4 g
Fibre 1 g
Sugars 2 g
Protein 16 g
4 servings, 1/4 recipe (146 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.