Loaded Scrambled Eggs with Bacon (Printable)
Fluffy eggs with crispy bacon, peppers, spinach, and melted cheddar for a hearty 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
# Steps:
01 - Whisk together eggs, milk, salt, and pepper in a medium bowl until fully combined and uniform in color.
02 - Fry bacon in a large non-stick skillet over medium heat until crispy. Transfer to paper towel-lined plate, crumble after cooling, and reserve 1 teaspoon of rendered fat in the pan.
03 - Add diced bell pepper to the reserved bacon fat and cook for 2 minutes until softened. Stir in chopped spinach and cook 1 minute until wilted.
04 - Reduce heat to low. Melt butter in the skillet, pour in egg mixture, and let sit undisturbed for 30 seconds. Gently push eggs across the pan with a spatula, folding curds until softly set but still slightly moist.
05 - Sprinkle cheddar cheese, crumbled bacon, and green onions over the eggs. Fold gently until cheese melts completely and eggs reach desired consistency.
06 - Plate immediately while hot, garnishing with additional green onions if preferred.
# Expert Hints:
01 -
- Everything cooks in one skillet so cleanup is basically nonexistent
- The vegetables sneak in without anyone feeling like theyre eating something healthy
- You can prep everything the night before and cook it in minutes
02 -
- Low and slow heat prevents rubbery eggs every single time
- Take the pan off the heat while eggs still look slightly undercooked
- The residual heat finishes them perfectly without overcooking
03 -
- A silicone spatula works better than metal for gently folding eggs
- Reserve some green onions for garnish to make everything look finished