Cheesy Egg Scramble

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Cheesy Egg Scramble

Yield 2-3

Author Harriett Sebastian

Prep time

5 Min

Cook time

5 Min

Total time

10 Min

This makes a hearty breakfast main dish for two people or a light breakfast for three. With lots of fresh veggies (and meat if you choose), it is surprisingly tasty!

Ingredients

• 5 slices turkey bacon (optional)
• 1 tablespoon butter or olive oil
• 1/2 onion, chopped
• 1/2 red bell pepper, chopped
• 5-7 cremini or baby bella mushrooms, chopped
• 4 reconstituted eggs (refer to package directions for powder & water amounts)
• 2 tablespoons milk
• Dash salt
• Pepper to taste (optional)
• ¾ cup shredded Cheddar or similar cheese

Instructions

1. If using, fry turkey bacon until well done. Remove to a plate and chop. Set aside.
2. Add butter or oil to skillet; sauté onion and bell pepper until soft. Meanwhile, combine reconstituted eggs, milk, salt and pepper (if using); then, pour egg mixture over onion and bell pepper. Add turkey bacon to skillet and mix in lightly. Allow mixture to cook undisturbed for 2 minutes; then, draw a spatula or wooden spoon across mixture to form into large curds without over-scrambling.
3. Keep at medium-low heat to avoid burning egg, and remove from heat when eggs are done but not dried out. Sprinkle cheese over eggs and allow to sit, covered, for a few minutes. Then, lightly fold in cheese before serving.

Notes

Source: Ministry of Food War Cookery Leaflet Number 11, "Dried Eggs", in Eating for Victory: Healthy Home Front Cooking on War Rations (Reproductions of Official Second World War Instruction Leaflets)