Make a delectable Canadian Bacon and Eggs Scramble, featuring mushrooms, spinach and more! You could say our Canadian bacon & eggs is eggs-tremely good.
What You Need
Original recipe yields 4 servings
3/4 cup sliced fresh mushrooms
2 Tbsp. chopped onions
1/4 cup milk
6 slices Canadian bacon, cut into 1/4-inch pieces
1/2 cup KRAFT Shredded Swiss Cheese
2 cups baby spinach leaves
2 Tbsp. chopped tomatoes
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Let's Make It
Spray large skillet with cooking spray. Add mushrooms and onions; cook and stir on medium heat 5 min.
Beat eggs and milk with whisk. Add to vegetables; mix well. Cook 2 min. or until eggs begin to set but top is still moist, stirring occasionally. Stir in bacon; cook 2 min. or until eggs are set and no visible liquid remains, stirring occasionally. Sprinkle with cheese.
Cover four salad plates with spinach; top with eggs and tomatoes.
Add your favorite chopped vegetables, such as green or red peppers, zucchini and/or broccoli, along with, or instead of, the mushrooms and onions. Season cooked eggs with black pepper before topping with cheese.
For fluffy eggs, avoid constant stirring as the eggs cook. When stirred too much, scrambled eggs will resemble peas or cooked rice.
Omit spinach leaves. Spoon the cooked egg mixture onto toasted English muffin halves. Serve as open-face sandwiches.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.