Loaded Scrambled Eggs with Bacon (Printable Version)
Fluffy eggs with crispy bacon, veggies, and melted cheddar for a satisfying breakfast.
# What You Need:
→ 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 - In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
02 - In a large non-stick skillet over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate and crumble once cooled. Wipe excess fat from the skillet, leaving about 1 teaspoon.
03 - Add bell pepper 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 the skillet, then pour in the egg mixture. Let sit for 30 seconds, then gently stir with a 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 -
- The eggs stay impossibly fluffy while holding all that bacon and cheese goodness
- Ready in twenty minutes flat but tastes like something youd wait in line for
- Perfect for feeding a crowd or meal prepping breakfast for the week
02 -
- Low and slow heat keeps eggs tender instead of turning them into rubber
- Removing the skillet from heat while eggs still look slightly runny prevents overcooking
- Patting vegetables dry after sautéing keeps them from making the eggs watery
03 -
- Warm your plates in the oven while cooking so breakfast stays hot longer
- Grate cheese from a block instead of using pre shredded for better melting