Scrambled Eggs with Bacon and Mushrooms

Ingredients

• Portobello mushrooms

  raw

  ¼ cup diced or 22g

• Egg white

  raw

  3 egg white (separated from yolk) or 120g

• Turkey Bacon (870024), Turkey Bacon

  Turkey Bacon, Jennie-O Turkey Store

  2 slice or 30g

Directions

1. Crack the eggs into a bowl and beat with a fork until thoroughly combined.
2. Rinse the mushrooms and pat dry.
3. Heat a skillet over medium heat.
4. Cook the bacon over low heat, then remove from the pan and drain on paper towels.
5. Add the mushroom to the pan and cook over medium-low heat until soft.
6. Add the eggs to the mushrooms in the pan, and cook over medium-high heat until it begins to set. Alternatively, you can cook the eggs separately.
7. While cooking, mix the eggs with a spatula to ensure even cooking.
8. Serve the egg and mushroom mixture with the bacon.