Loaded Scrambled Eggs (Printable Version)
Fluffy eggs with crispy bacon, vegetables, and melted cheese make a hearty breakfast ready in just 20 minutes.
# Ingredient List:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/4 cup whole milk
03 - 1/2 cup shredded cheddar cheese
04 - 2 tablespoons unsalted butter
→ Meats
05 - 4 slices bacon
→ Vegetables
06 - 1/2 cup red bell pepper, diced
07 - 1/2 cup baby spinach, chopped
08 - 1/4 cup green onions, thinly sliced
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
# Directions:
01 - Whisk together eggs, milk, salt, and pepper in a medium bowl until well combined.
02 - Cook bacon in a large non-stick skillet over medium heat until crispy. Transfer to a paper towel-lined plate, crumble once cooled, and wipe excess fat from skillet leaving about 1 teaspoon.
03 - Add bell pepper to skillet and sauté for 2 minutes until slightly softened. Add spinach and cook for 1 minute until wilted.
04 - Reduce heat to low. Add butter to skillet, then pour in egg mixture. Let sit for 30 seconds, then gently stir with spatula.
05 - When eggs are softly set but still slightly runny, sprinkle in cheddar cheese, crumbled bacon, and green onions. Gently fold until cheese melts and eggs are just cooked through.
06 - Serve immediately, garnished with extra green onions if desired.
# Expert Tips:
01 -
- Everything cooks in one skillet, meaning less cleanup and more time enjoying coffee with friends
- The combination of crispy bacon, melted cheese, and fresh vegetables makes every bite interesting
02 -
- Low and slow is the secret to creamy scrambled eggs, high heat makes them rubbery and dry
- Remove the eggs from heat when they look slightly underdone since they continue cooking from residual heat
03 -
- Leave about a teaspoon of bacon fat in the pan before wiping it, that flavor is liquid gold
- Reserve some green onions for garnish to make the dish look restaurant-worthy