Preheat the oven to 180°C (350°F).
Place 2 slices of whole wheat bread on a baking sheet and toast in the oven for 5 minutes on each side.
In a frying pan, heat 1 teaspoon of olive oil over medium heat.
Add 2 slices of lean bacon to the pan and cook until crispy. Remove from heat and set aside.
In the same pan, add 1 cup of sliced mushrooms and cook until golden. Remove from heat and set aside.
In a separate bowl, whisk together 4 eggs, 2 tablespoons of milk, and a pinch of salt and pepper.
Pour the egg mixture into the pan and cook over medium heat, stirring gently, until the eggs are softly set.
To assemble the breakfast, place the toasted bread on two plates. Top with the cooked bacon and mushrooms.
Divide the scrambled eggs between the two plates. Serve hot and enjoy!