Instructions:

1. Dice the bacon into small pieces. Slice the mushrooms and dice the onion.
2. In a large non-stick skillet over medium heat, add the diced bacon. Cook, stirring occasionally, until the bacon is crispy and has rendered its fat. Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1-2 tablespoons of bacon fat in the skillet.
3. Add the diced onion to the skillet and cook for 3-5 minutes, or until softened and translucent. Add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until they are browned and tender, and most of their moisture has evaporated.
4. While the vegetables are cooking, whisk the eggs in a bowl with a pinch of salt and a good grind of black pepper until well combined.
5. Return the crispy bacon to the skillet with the onions and mushrooms. Pour the whisked eggs over the mixture. Let the eggs set for about 30 seconds without stirring.
6. Gently push the cooked egg from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue cooking and gently folding until the eggs are mostly set but still slightly moist. Be careful not to overcook.
7. Taste and adjust seasoning if necessary. Serve immediately.