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

Active: 30 min Total: 30 min
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.

Ingredients

Metric
Servings:
4
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

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Prep

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

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Make

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Reviews

Ratings

Original (81)
Gluten-free (7)
Paleo (9)
Vegetarian (14)

38 reviews

Better than I expected.

By: Karen
Posted: Apr 26, 2016
Diet: Original
0 Helpful

We used a tomato basil wrap-yum!

By: Nicole
Posted: Mar 10, 2016
Diet: Original
0 Helpful

Nothing special. No real recipe needed.

By: Samantha
Posted: Mar 01, 2016
Diet: Original
0 Helpful

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.

By: Angela
Posted: Feb 19, 2016
Diet: Vegetarian
0 Helpful

This 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.

By: Jolyon
Posted: Jan 31, 2016
Diet: Vegetarian
0 Helpful

I didn't like the salad dressing. The burritos weren't anything special.

By: Mary
Posted: Jan 30, 2016
Diet: Vegetarian
0 Helpful