Crazy Mixed Up Scrambled Eggs

from ButterYum

recipe makes 6 generous portions

1-2 tablespoon olive oil

1-2 tablespoon butter

8 ounces white mushrooms, chopped

1 medium onion, minced

6 slices turkey bacon, chopped

2 scallions, sliced (reserve green tops)

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper

12 eggs, beaten

2 cups (8 ounces) shredded cheddar cheese (reserve 1/2 cup)

In a large saute pan over medium high, combine olive oil and butter. Saute mushrooms, onions, turkey bacon, and scallions (white parts only) with the salt and pepper, stirring frequently, until the mushrooms are a deep golden brown (10-15 minutes).

Lower the heat to medium-low and add beaten eggs, stirring constantly, just until they're cooked through (they should be moist, not dry). Turn off heat and transfer scramble egg mixture to a large mixing bowl and stir in all but 1/2 cup shredded cheddar cheese. Quickly transfer to a warm platter and garnish with reserved 1/2 cup of shredded cheddar and sliced green scallion tops. Best served immediately, but leftovers can be refrigerated.

Note: The mushrooms, bacon, and veggies can be cooked a day or two ahead - store them in the fridge in an airtight container. Reheat before proceeding with recipe.