Crazy Mixed Up Scrambled Eggs

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 8 ounces, weight White Mushrooms, Chopped
• 1 whole Medium Onion, Minced
• 6 slices Turkey Bacon, Chopped
• 2 whole Scallions, Sliced (Whites And Greens Separated)
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Ground Black Pepper
• 12 whole Large Eggs, Beaten
• 2 cups Shredded Cheddar Cheese, Divided Use

1. In a large saute pan over medium high, combine olive oil and butter. Add mushrooms, onions, turkey bacon, and scallions (white parts only) and add the salt and pepper. Saute, stirring frequently, until the mushrooms are a deep golden brown (10-15 minutes).
2. Lower the heat to medium-low and add beaten eggs, stirring constantly, just until the eggs are cooked through (they should be moist, not dry). Turn off heat and transfer scramble egg mixture to a large mixing bowl and stir in all but 1/2 cup shredded cheddar cheese. Quickly transfer to a warm platter and garnish with reserved 1/2 cup of shredded cheddar and sliced green scallion tops. Best served immediately, but leftovers can be refrigerated.
3. Note: The bacon and veggies can be cooked a day or two ahead. If you do this just store them in the fridge in an airtight container until you are ready to make the dish. Reheat in the skillet before proceeding with recipe.

olive oil, butter, weight white mushrooms, onion, turkey bacon, scallions, kosher salt, ground black pepper, eggs, cheddar cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/crazy-mixed-up-scrambled-eggs/ (may not work)