Ingredients: - 
2 extra-large Eggs, 
6 Bacon strips
½ cup small Mushrooms, 
3-4 small tomatoes
Mini hash browns or bites
Non-stick oil cooking spray
Asparagus (Optional)  
METHOD: - 
Spray your air-fryer with a light coating of non-stick oil, place your mini hash browns in and cook as per your air-fryer instructions, put to the side when cooked. Into a bowl, crack the eggs, and beat with a fork until thoroughly combined.
Rinse the mushrooms and pat dry with paper towels.
Heat a pan over medium heat.  Cook the bacon over low heat, then remove from the pan and drain on paper towels.
Add mushrooms to the pan and cook over medium-low heat until soft and cover and put to the side.
Add eggs to the pan and cook over medium-high heat until it begins to set. While cooking mix the eggs with a spatula.
Slice your small tomatoes or leave whole and place on a small serving plate along with the asparagus if chosen.
On a large plate, place your scrambled eggs, bacon, mushrooms, mini hash browns and place your small plate of tomatoes,  
and asparagus, on a side plate.
Season and add your favourite sauces/condiments to the table and a few slices of crusty toast.