Scrambled Eggs with Bacon and Mushrooms Recipe

High in protein and fat and low in carbohydrates, this is a go-to ketogenic breakfast recipe that’s full of delicious flavors.

Ingredients: 

• 2 medium eggs 
• 2¼ cup mushrooms, halved
• 2 tsp olive oil 
• 2oz/55g bacon, raw
• 1 tbsp butter 
• 1 tbsp fresh scallions, chopped 
• 2 pinches salt 
• 2 pinches ground black pepper 

Instructions: 

1. In a frying pan, heat the olive oil on high heat. Add thinly sliced bacon and cook on both sides for 3–4 minutes or until golden brown and crispy. Set aside. 
2. To the same pan, add halved mushrooms, season with a pinch of salt, and ground black pepper, then cook for 2–4 minutes or until golden brown. Set aside.
3. In a small bowl, whisk the eggs with a pinch of salt and ground black pepper until well combined. 
4. In the same pan, lower the heat to low-medium, and add butter with eggs, then cook frequently stirring until the eggs are cooked but remain soft and silky. 
5. Serve scrambled eggs, mushrooms, and bacon on a plate. Sprinkle everything with scallions, and enjoy! 

NOTE: Feel free to adjust the seasoning to your taste or use your favorite spices instead.