Mushroom and Bacon Scramble with Sweet Potatoes
and spinach and tomato salad

Name: Mushroom and Bacon Scramble with Sweet Potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 slices Bacon, chopped; 2 Portobello mushrooms, diced; 4 stalks Green onions, chopped; 6 Eggs; 1 1/2 Tbsp Cooking oil; 2 cups Leftover roasted sweet potatoes; 1/2 cup Salsa; 2 Roma tomatoes, chopped; 4 oz Baby spinach; 1/4 tsp Paprika; 1 1/2 Tbsp Red wine vinegar; 1 tsp Honey; 3 Tbsp Cooking oil ((like grapeseed, vegetable, or avocado))

Active: 30 min Total: 30 min

Original Paleo

Mushroom and Bacon Scramble with Sweet Potatoes

So many of us skip breakfast that it's nice to have breakfast for dinner every so often, and we all love a reason for more bacon, right? Bacon and mushrooms are one of our favorite savory combos, and it happens to go perfectly with fluffy eggs.
Smarts: Sweet and savory are a lovely combination, and sweet potatoes and bacon are a perfect paleo pair that provide that.

Proteins

Eggs, Pork, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Mushroom and Bacon Scramble with Sweet Potatoes:

Bacon - 8 slices , chopped
Portobello mushrooms - 2 , diced
Green onions - 4 stalks , chopped
Eggs - 6
Cooking oil - 1 1/2 Tbsp
Leftover roasted sweet potatoes - 2 cups
Salsa - 1/2 cup

Spinach and Tomato Salad:

Roma tomatoes - 2 , chopped
Baby spinach - 4 oz
Paprika - 1/4 tsp
Red wine vinegar - 1 1/2 Tbsp
Honey - 1 tsp
Cooking oil - 3 Tbsp ((like grapeseed, vegetable, or avocado))

Prep

Bacon / Portobello mushrooms - Prep as directed. (Can be done up to 5 days ahead)
Green onions - Chop, keeping white and green parts separate. (Can be done up to 3 days ahead)
Eggs - Whisk with some salt and pepper.
Tomatoes - Chop.

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Make

If you didn’t already make vinaigrette for Tuesday’s dinner, whisk together paprika, red wine vinegar, honey, and oil. Season to taste with salt and pepper and set aside.
Heat a skillet over medium heat. Add in oil and then chopped bacon. Cook until bacon has crisped up, about 3 to 4 minutes. Remove from pan and drain all but 1 tbsp (15 ml) of fat.
Return pan to medium-high heat. Add in white parts of green onions and saute until softened, ~3 minutes. Next add in portobellos with a dash of salt. Saute until tender and add in leftover sweet potatoes.
Lower heat to medium and pour in eggs. Let eggs sit until the bottom part starts to form. Lightly scramble and cook until eggs are to the consistency you want. Cooking eggs on lower heat yields fluffier eggs. Toss in salsa and scramble everything up. Remove from heat.
Toss spinach and tomatoes with vinaigrette. Top your mushroom and sweet potato egg scramble with bacon bits and green parts of green onions and enjoy with salad.

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