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Bacon, egg and cheese is what’s for breakfast (…or lunch…or dinner) folks.
Seriously though, scrambled eggs are kind of a favorite around here.
I admit this is due in part to my husband’s willingness to cook them.
I actually whipped this delicious skillet meal up the other day for lunch. We needed something filling and fast. It got bonus points for being a healthy option.
Yep, I said a healthy option. Bacon, egg and cheese. Healthy. Delicious. Yum.
You heard me, eggs are healthy, y’all. Stop believing the lies.
Believe it or not we emphasize fat intake (along with protein) in this house.
We still eat healthy carbs in moderation, but we know for our best health the bulk of our focus needs to be on fat and protein. And we need to watch the types and amounts of carbs we eat too.
I have PCOS along with an extensive family history on both sides of my genetics towards issues related to blood sugar management.
On my husband’s side of things there’s strong evidence he needs to be careful too—with diabetes and heart disease topping the list.
But we try to make good choices.
We have found those good choices are easier to make when we aren’t overly rigid. Hence a small sugar splurge today. You only live once, y’all.
And boy am I thankful those good choices include scrumptious, cheap and fast meals like this bacon, egg and cheese scramble.
We have recently discovered that along with gluten intolerance our family also functions best without consuming corn (and likely most other grains).
So seriously, having a quick meal to turn to that everyone enjoys (well, okay, my borderline problem feeder hasn’t given this a try yet…but maybe someday!).
The rest of us happily gobbled this up without complaints. That’s kind of saying something.
Baby sis fits in big sister’s old Dorothy costume, so I get another dose of this sweetness this year.
Oh my heart how they grow!
Also, not to brag (totally bragging), but I totally made those soft sole ruby red slippers myself!
So naturally big sister will be Glenda the Good Witch. Boom. So much cute.
Bacon, Egg and Cheese Scramble
Ideally you would use organic and/or pasture raised ingredients. But I’m not judging. I totally used conventional stuff the other day.
You do what your budget allows and that’s okay! What matters is making the best choices you can with what you have available.
Some day I hope we have our own land with chickens and maybe some goats. For now Lidl will have to suffice.
6 whole eggs
1/4 C whole milk
1/4 C cooked crumbled bacon
1/2 C shredded cheese of your choice (I used cheddar)
2 T butter
salt and pepper
sprinkle of fresh or dried herbs for garnish
Heat cast iron skillet over medium heat and melt the butter.
While it’s getting nice and hot, crack the eggs into a large mixing bowl and whisk together with the milk.
Once the skillet is nice and hot, add the egg and milk mixture. Let eggs begin to set and then force them around the pan with a spatula to scramble.
Once the eggs are about halfway cooked add the cooked crumbled bacon (I cut mine into small pieces with kitchen shears into a cast iron skillet and fry up to keep in the fridge for dishes like this one).
Mix the eggs and bacon together to fully incorporate the bacon.
Once the eggs are nearly fully cooked, sprinkle in the cheese and again mix thoroughly to incorporate the cheese through the eggs and bacon.
When the eggs are set, remove the food from the skillet to a waiting plate.
Sprinkle with salt and pepper and garnish with a handful of herbs and a smattering of cheese. Enjoy!
This recipe is so simple it really doesn’t even need a written recipe, but it’s awesome! I hope you give it a try.
I suggest serving this with a green side vegetable or perhaps a salad (or both!).
You could also play around with adding vegetables to the scramble itself. Get creative! A delicious carb side dish would be roasted potatoes tossed with oil, salt, pepper, and garlic. Drool-worthy stuff right there.