Go Back
–+ servings
Loaded Scrambled Eggs

Delicious Loaded Scrambled Eggs for a Perfect Morning Boost

This Loaded Scrambled Eggs recipe is a quick, flavorful breakfast that delivers creamy, fluffy eggs with savory bacon and colorful veggies.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 4 large eggs Essential for a fluffy scramble; using fewer may alter the texture.
  • 1/4 cup milk Lightens the mixture for creaminess; substitute with cream for extra richness.
  • to taste salt Enhances the egg's natural flavor.
  • to taste black pepper Enhances the egg's natural flavor.
  • 1 tablespoon butter Adds richness and prevents sticking; olive oil works well as a healthier alternative.
For the Mix-Ins
  • 1/2 cup shredded cheddar cheese Melts beautifully for gooey texture; try feta or mozzarella for a twist.
  • 1/4 cup cooked bacon bits Provides a savory crunch; consider diced ham or turkey as a tasty swap.
  • 1/4 cup diced bell peppers Adds a sweet crunch; any color works, or swap for spinach for a different profile.
  • 1/4 cup diced red onions Contributes a sweet-savory depth; green onions can be a milder substitute.
  • 1/4 cup chopped tomatoes Offers a refreshing burst of moisture; optionally for a balanced flavor.
  • 2 tablespoons chopped fresh chives Imparts a mild, onion-like flavor and vibrant color; use parsley if desired.
Optional Additions
  • hot sauce Spice up your dish according to your heat tolerance.

Equipment

  • Mixing bowl
  • Whisk
  • non-stick skillet
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Begin by cracking large eggs into a mixing bowl, adding 1/4 cup of milk for creaminess, and seasoning with salt and black pepper. Use a whisk to blend the mixture until well combined and frothy.
  2. Heat a non-stick skillet over medium heat for about 2 minutes until warm. Add 1 tablespoon of butter, allowing it to melt completely.
  3. Add the diced bell peppers and red onions to the skillet. Sauté these colorful veggies for 2-3 minutes until they soften.
  4. Carefully pour the whisked egg mixture into the skillet, spreading it evenly. Let it cook undisturbed for about 1 minute.
  5. After the edges begin to set, gently stir the eggs with a spatula every 20-30 seconds until they appear softly scrambled.
  6. Add in your cheddar cheese, cooked bacon bits, chopped tomatoes, and half of the chives. Stir gently until combined.
  7. Remove the skillet from the heat while the eggs are still slightly undercooked. The residual heat will continue cooking the mixture.
  8. Transfer the Loaded Scrambled Eggs to plates immediately, garnishing with the remaining chives and serving with hot sauce on the side.

Nutrition

Serving: 1plateCalories: 330kcalCarbohydrates: 5gProtein: 18gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 370mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

These Loaded Scrambled Eggs contain ingredients that may release moisture during storage, consuming them fresh is best for optimal flavor and texture.

Tried this recipe?

Let us know how it was!