A delightful breakfast skillet combining eggs, mushrooms, and crispy bacon for a hearty start to your day.
Cook the bacon in a skillet over medium heat until crispy. Remove and set aside.
Cooking the bacon until crispy adds a delightful crunch to the dish.
In the same skillet, sauté the diced onions until translucent, then add the mushrooms and cook until tender.
Use the bacon drippings for added flavor when sautéing the vegetables.
In a mixing bowl, whisk the eggs with a pinch of salt and pepper.
Whisking the eggs thoroughly ensures a uniform texture.
Pour the eggs into the skillet and cook over medium heat, stirring gently until they begin to set.
Stirring gently prevents the eggs from overcooking.
Add the shredded cheese, cooked bacon, and sautéed vegetables to the eggs. Stir to combine and cook until the cheese melts.
Adding the cheese at the end ensures it melts evenly.
Garnish with fresh parsley and serve hot.
Fresh parsley adds a burst of color and flavor to the dish.
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