Description
These Loaded Scrambled Eggs are a hearty and satisfying breakfast or brunch option, filled with vegetables, crispy bacon, and melted cheddar cheese. The perfect balance of creamy eggs and savory toppings, making each bite flavorful and delicious.
Ingredients
Units
Scale
- 8 eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1–2 tablespoons butter
- 1/2 small onion, diced
- 1/2 cup chopped bell peppers
- 3/4 cup sliced mushrooms
- 2 roma tomatoes, chopped
- 4 slices cooked bacon, chopped
- 1/2 cup shredded cheddar cheese
- Chopped chives
Instructions
- In a bowl, whisk together the eggs, milk, and salt until well combined.
- In a large skillet, melt the butter over medium heat. Add the onion, bell peppers, and mushrooms. Sauté for 5–7 minutes until the vegetables are softened.
- Stir in the chopped tomatoes and cook for another 1–2 minutes.
- Pour the egg mixture into the skillet with the vegetables. Stir gently, allowing the eggs to cook slowly and evenly, stirring occasionally to create soft curds.
- Once the eggs are nearly set, fold in the bacon and shredded cheddar cheese. Continue to cook until the cheese is melted and the eggs are fully cooked but still creamy.
- Top with chopped chives and serve immediately.
Notes
- For a creamier texture, use heavy cream instead of milk.
- You can substitute the bacon with a plant-based alternative for a vegetarian option.
- Feel free to add extra vegetables or herbs for more flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 275mg