Canadian Bacon & Veggie Brunch Scramble - Kraft Recipes Top
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Canadian Bacon & Veggie Brunch Scramble

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  • Spray large skillet with cooking spray. Add mushrooms and onions; cook and stir on medium heat 5 min. or until onions are crisp-tender.
  • Beat eggs and milk with wire whisk until well blended. Add to vegetable mixture; stir until well blended. Cook 2 min. or until egg mixture begins to set but top is still moist, stirring occasionally. Stir in Canadian bacon; continue cooking 2 min. or until egg mixture is set and no visible liquid remains, stirring occasionally. Season with pepper to taste; sprinkle with cheese.
  • Place 1/2 cup of the spinach on each of 4 salad plates; top evenly with the egg mixture. Sprinkle with tomatoes.

Special Equipment Needed


Variation Prepare as directed, omitting the milk and substituting 1 cup cholesterol-free egg product for the eggs. Special Extra Add your favorite chopped vegetables, such as green or red peppers, zucchini and/or broccoli, along with, or instead of, the mushrooms and onions. Cooking Know-How For fluffy eggs, avoid constant stirring as the eggs cook. When stirred too much, scrambled eggs will resemble peas or cooked rice. Safe Food Handling After cooking with raw eggs, wash your hands, utensils, countertops and any other surfaces that may have come into contact with the raw eggs with hot soapy water. Serve egg-based dishes immediately after cooking to prevent bacterial growth.

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