This is supposed to be a weekend breakfast skillet, but it’s so dang tasty and easy I’ve started making it during the week.
6 Tbs. milk
2 slices of bread, cut into cubes
2 green onions, chopped
2-3 slices of bacon, cut into small pieces
4 baby portobello or crimini mushrooms, sliced
1/3 cup shredded sharp cheddar
1 Tbs. butter
salt and pepper
Preheat oven to 475 degrees F. In a small frying pan melt the butter over medium high heat. Add the mushrooms and saute till they are lightly browned on all sides. Set mushrooms aside. In an oven-proof medium skillet, cook the bacon over medium-high heat till crispy. Set aside the bacon and reserve about a tablespoon of bacon grease in the pan. Add bread cubes from only one slice of bread and brown on all sides. Set aside with the untoasted bread cubes. Meanwhile, whisk the eggs and milk in a mixing bowl. Add the salt, pepper, green onions, bacon, mushrooms and cheese. Add the egg mixture to the now empty pan and stir around for about a minute, till eggs are just starting to set. Fold in all the bread cubes and pat everything down with a spatula. Place in oven and cook for 7 minutes.