These easy cheesy eggs are the perfect quick, on the go breakfast meal this side of town. Made with organic free-range eggs and Grass-fed butter richness
Using a 12-inch pan, turn the stove on to a medium heat adding oil to the pan once hot. Slice mushrooms and add to pan. Cook until tender.
Next, in a bowl whisk together the eggs until fully combined, then slowly add to pan along with the butter.
Cut or pull turkey pieces apart adding them to the pan.
Before beginning to stir the eggs, quickly add the rest of the ingredients (all except cheese & sour cream). Gently push and pull the egg mixture back and forth in the pan until partial cooked.
Add cheese slices and sour cream to partially cooked egg mixture, then continuing cooking until done.
Serve with your favorite breakfast meat and toast.