Mushroom and Bacon Scramble with Sweet Potatoes
and spinach and tomato salad
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.
Smarts: Sweet and savory are a lovely combination, and sweet potatoes and bacon are a perfect paleo pair that provide that.
Ingredients
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))
Nutrition Facts
Amount Per Serving
Calories
722
Just a moment...
% Daily Value
Total Fat
52g
80%
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Saturated Fat
13g
65%
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Trans Fat
0g
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Cholesterol
316mg
105%
Just a moment...
Sodium
925mg
39%
Just a moment...
Total Carbohydrate
44g
15%
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Dietary Fiber
8g
31%
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Sugars
13g
Just a moment...
Protein
22g
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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.
Nutrition Facts
Amount Per Serving
Calories
722
Just a moment...
% Daily Value
Total Fat
52g
80%
Just a moment...
Saturated Fat
13g
65%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
316mg
105%
Just a moment...
Sodium
925mg
39%
Just a moment...
Total Carbohydrate
44g
15%
Just a moment...
Dietary Fiber
8g
31%
Just a moment...
Sugars
13g
Just a moment...
Protein
22g
Just a moment...
Reviews
Ratings
38 reviews
Made our own tortillas and added spinach and tomatoes to burritos instead of as a side. The potatoes were the best of all...spot on with the cooking time and directions.
0 HelpfulThis was pretty good. I haven't made the salad accompaniment, however. The burritos themselves needed a little more of a kick - something that Tabasco sauce adds nicely.
0 Helpful