8 slices bacon, diced
8 tablespoons butter
1 pound fresh mushrooms, sliced
8 ounces thinly sliced mushrooms
1 onion, sliced
1 quart heavy whipping cream
16 ounces yogurt
Place bacon in a large, deep skillet. Cook over medium heat until crisp; drain.
Dice onion and mushrooms; set aside. In a large bowl, beat cream until fluffy; gradually add to cream mixture. Mix in egg and cook until thoroughly incorporated. Place lettuce in skillet; add oil and continue heating.
Pour diced mushrooms over egg mixture. Mix together cream cheese and eggs; heat until thoroughly combined. Mix cream mixture with egg mixture. Spread mixture over cooked bacon slices; sprinkle with cheese. Serve immediately.
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