_______________________________________ 

BMT Scrambled Eggs
 
Ingredients 
   Nonstick cooking spray 
1/2  cup sliced fresh mushrooms 
1/4  cup thinly sliced green onions 
1  teaspoon cooking oil 
1  8-ounce carton refrigerated or frozen egg product, thawed, or 4 eggs, 
beaten 
1/4  cup fat-free milk 
1/8  teaspoon ground black pepper 
1/2  cup shredded reduced-fat cheddar cheese (2 ounces) or 1/4 cup 
crumbled feta or blue cheese (2 ounces) 
1  slice turkey bacon or bacon, crisp-cooked and crumbled 
8   grape or cherry tomatoes, halved 

Directions 
1. Coat an unheated large nonstick skillet with nonstick cooking spay. 
Preheat skillet over medium heat. Add mushrooms and green onions. Cook 
and stir for 5 to 7 minutes or until vegetables are tender. Stir in oil. 
 

2. In a medium bowl, stir together egg, milk, and pepper. Pour egg 
mixture into skillet. Cook, without stirring, until mixture begins to 
set on the bottom and around edge. Using a large spoon or spatula, lift 
and fold partially cooked egg mixture so uncooked portion flows 
underneath.  

3. Sprinkle with cheese and bacon. Continue cooking over medium heat for 
2 to 3 minutes or until egg mixture is cooked through but is still 
glossy and moist. Remove from heat immediately. (Be careful not to 
overcook the egg mixture.)  

4. To serve, top with tomatoes. Makes 4 (2/3 cup) servings.  





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