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    You are in: Home / Recipes / Scrambled Eggs and Mushrooms (1953) Recipe
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    Scrambled Eggs and Mushrooms (1953)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 01, 2013

      This made a really tasty light supper. I also used fresh mushrooms (don't like those rubbery canned ones). Made for Best of 2012 Game.

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    • on January 11, 2012

      This was a real treat for lunch today. I used fresh mushrooms which I sauteed in the bacon grease along with the onions. I also added about an 1/8 cup of milk to make it a little fluffier. Instead of scramble I made an omelet. Made for I recommend Tag Game.

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    • on January 05, 2012

      What a wonderfully filling breakfast this was. As the bacon I used was very lean I added a teaspoon of butter to fry of sliced fresh button portabello mushrooms along with a small shallot finely sliced before adding the cooked bacon and egg mix and served with a sliced of buttered wholemeal/wholegrain toast. Thank you Chocolat!, made for 123 Hits.

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    • on October 15, 2011

      I made this for breakfast this morning. I made it as written except I used fresh mushrooms as I don't buy canned. Super tasting eggs! Thanks for sharing. Made for PAC Fall 2011.

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    • on September 06, 2011

      This was a great dish to have for lunch, since I never did eat breakfast today! I used fresh mushrooms, weighing 4 ounces. I'm wondering if the recipe is supposed to include fresh mushrooms because you cook them for so long? I also used 1 egg and the rest was egg substitute. Just a little bit of salt and pepper at the end and it hit the spot. Made for Everyday's a Holiday tag game. Thanks Chocolatl! :)

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    Nutritional Facts for Scrambled Eggs and Mushrooms (1953)

    Serving Size: 1 (245 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 311.0
     
    Calories from Fat 222
    71%
    Total Fat 24.7 g
    38%
    Saturated Fat 10.4 g
    52%
    Cholesterol 403.0 mg
    134%
    Sodium 348.1 mg
    14%
    Total Carbohydrate 5.1 g
    1%
    Dietary Fiber 1.2 g
    5%
    Sugars 2.9 g
    11%
    Protein 18.0 g
    36%

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