Smoky Scrambled Eggs

Ingredients

• Egg

  Whole, fresh eggs

  8 large or 400g

• Meatless bacon bits

  4 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mushrooms

  White, raw

  ½ lb or 227g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Garlic

  Raw

  1 cloves, minced or 3g

• Smoked Paprika

  McCormick Gourmet

  2 tsp or 5g

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Whisk eggs together with bacon bits and salt and pepper to taste.
2. Heat half of the olive oil in a skillet over medium-high heat, and saute the sliced mushrooms until cooked down, about 5 minutes. Remove and set aside.
3. Add remaining olive oil to the pan and saute diced bell peppers and minced garlic for 2 minutes.
4. Reduce heat to medium and add eggs to the pan. Add the mushrooms back to the pan, season with smoked paprika and hot sauce, and stir to combine.
5. Season with smoked paprika and hot sauce and continue stirring until the eggs are fully cooked, about 5 minutes.
6. Remove from heat, fold in cheddar cheese, and serve hot.