If Logan and I have one go-to meal for weekend brunch, it’s scrambled eggs. We’ve done various combinations, but this one is our absolute favorite – bell peppers, onions, mushrooms, and bacon.
And cheese. Always cheese.
Are you ready for this?!
Splash of half and half (can use any kind of milk you prefer)
Salt and pepper
2 teaspoons minced garlic
6 slices of bacon
⅓-½ cup shredded cheese (we usually use cheddar or pepper jack)
½ red bell pepper, diced
½ green bell pepper, diced
½ onion, diced
⅓ cup mushrooms, sliced
1 avocado, sliced
Hot sauce, if desired
Serves 2, large portions
Heat oven to 425 degrees F.Cook bacon until crispy, about 10 minutes.
Add bacon fat to a large skillet. When hot, add peppers and onions. Cook until partially soft, about 5-8 minutes.
Add mushrooms and garlic and cook until soft, about 3-5 minutes.
While veggies are cooking, crack eggs into a bowl. Add salt and pepper to taste. Add a splash of half and half and scramble until combined.
Crumble bacon and add to pan.
Pour eggs over veggies and bacon. Let sit for about 30 seconds then slowly move eggs around the pan.
When eggs are also completely cooked, add cheese and continue stirring just until cheese is melted.
Remove from heat and add to bowls. Top with sliced avocado. Add hot sauce, if desired.
Get ready to LOVE your brunch!