Serve this beautiful egg dish right from the skillet.
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1/2 pound fresh asparagus spears, trimmed
2 tablespoons Land O Lakes® Butter
4 ounces (1 cup) sliced fresh mushrooms
1 medium (1/2 cup) onion, chopped
6 large Land O Lakes® Eggs
8 slices (2/3 cup) bacon, cooked, crumbled
1 small tomatoes, sliced
4 ounces (1 cup) shredded Cheddar cheese
Place asparagus spears in nonstick 10-inch skillet; add enough water to cover. Bring to a full boil. Cook over medium heat 5-7 minutes or until crisply tender. Drain; transfer asparagus to small plate.
Melt butter in same skillet until sizzling. Add mushrooms and onion; cook over medium heat 3-4 minutes or until tender.
Beat eggs in bowl until frothy; stir in bacon. Pour into skillet.
Cook over medium heat, stirring gently and lifting edges with spatula to allow uncooked egg to flow underneath, 3-4 minutes or until eggs are almost set. Arrange tomato slices and asparagus on top. Cover; continue cooking 2-4 minutes or until eggs are set. Sprinkle with cheese; cut into wedges.
Any combination of cooked broccoli, green bell pepper, red bell pepper, carrot, zucchini or summer squash can be substituted for tomato or asparagus.