Last week 8-ounce packages of mushrooms were on sale. I only needed one package for my chili but since they were buy one, get one I picked up the second not knowing what I’d do with it.
Yesterday¬†morning it hit me.
I came home from the gym famished and dreaming of a smoothie the entire drive home, but when I opened the fridge my extra¬†package of mushrooms jumped out at me.
“Eggs it is!” I thought.
Rummaging though the rest of the fridge I found a leftover baked potato — perfect!
Here’s how I took the two and made myself a breakfast base¬†for the next few days….
- 2 slices of bacon
- 8-ounce package of sliced mushrooms
- Kosher salt
- 1 large baked potato, cubed
Cut the bacon in smaller chunks¬†and start to render it over medium-high heat in a non-stick skillet or griddle.
Once some of the fat renders out, add the mushrooms and a pinch of salt. Cook the mushrooms until soft, about 4-5 minutes. Once you can easily cut through the mushrooms with your flipper, add the potato.
Continue cooking until the potato warms through and starts to brown.
I separated mine into three servings.¬†Leaving one on the griddle, I whisked 3 eggs and scrambled them right in. It was delicious with just a sprinkle of hot sauce.
Now I have two more Mushroom-Potato Starters¬†in the fridge for quick scrambles this week. Actually,¬†you don’t even have to use it in a scramble. Today I warmed it up and paired it with 3 hard ¬†boiled eggs. It was the perfect super quick breakfast!
|Servings||Amt per Serving|
|3||1/3 of the recipe ~ 3/4 cup|
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