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Korean-Style Bacon & Mushroom Egg Scramble with Cheese
Korean-inspired bacon & mushroom egg scramble with melted mozzarella in one pan.
Why this recipe works
A quick, crowd-pleasing breakfast scramble that combines crispy bacon, mushrooms, and melted mozzarella with a hint of sesame oil and soy. Perfect for anyone who loves a hearty, flavorful start to the day.
- Korean breakfast recipe
- bacon and mushroom scramble
- one-pan egg dish
- mozzarella scrambled eggs
- sesame soy flavor
- easy breakfast with bacon
- mushroom egg scramble
- melted cheese breakfast
Key takeaways
Simple one-pan breakfast
Savory Korean-inspired flavors
Creamy, melty cheese finish
Recipe guide
A quick, crowd-pleasing breakfast scramble that combines crispy bacon, mushrooms, and melted mozzarella with a hint of sesame oil and soy. Perfect for anyone who loves a hearty, flavorful start to the day.
A quick skillet breakfast that’s big on flavor and melt-in-your-mouth cheese.
- Simple one-pan breakfast
- Savory Korean-inspired flavors
- Creamy, melty cheese finish
Prep and fry bacon
Slice bacon and cook in a skillet over medium heat until crisp. Reserve the fat in the pan.
Cook mushrooms and combine
Sauté mushrooms in the bacon fat until golden. Season with soy sauce and sesame oil, then mix with bacon.
Scramble and melt cheese
Lower heat, add whisked eggs, gently scramble to soft curds, fold in bacon-mushrooms, top with mozzarella and cover until melted.
Ingredients
- 4 slices bacon
- 3 large eggs
- 150 g mushrooms, sliced
- 50 g shredded mozzarella cheese
Instructions
- Slice bacon into bite-sized pieces and heat a skillet over medium heat.
- Add bacon and cook until crisp and browned, rendering the fat.
- Push bacon to one side, add mushrooms to the bacon fat and sauté until golden and tender.
- Season mushrooms with a splash of soy sauce and a drizzle of sesame oil, stir to combine.
- Whisk eggs in a bowl with a pinch of salt and a little black pepper.
- Lower heat to medium-low, pour eggs into the skillet and gently scramble, folding frequently for soft curds.
- When eggs are nearly set, mix bacon and mushrooms through the eggs and sprinkle shredded mozzarella over the top.
- Cover briefly or reduce heat and let cheese melt into the scramble.
- Finish with a few drops of sesame oil or a pinch of red pepper flakes or gochugaru for heat, toss gently, and serve hot.
FAQs
Can I use a different cheese?
Yes—try cheddar or Monterey Jack for a different melt and flavor.
Can I make this ahead?
Prepare toppings and eggs separately, then rewarm and finish with cheese.
Is it spicy?
It’s mild unless you add gochugaru or extra pepper flakes.