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+ servings
Loaded Scrambled Eggs

Loaded Scrambled Eggs: Creamy, Customizable Breakfast Bliss

Loaded Scrambled Eggs feature creamy eggs, crispy bacon, and vibrant veggies for a quick and customizable breakfast.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 plates
Course: Breakfast
Cuisine: American
Calories: 350

Ingredients
  

For the Eggs
  • 6 large Eggs for fluffiest texture
  • 1/4 cup Milk for moisture
  • Salt and Black Pepper to taste
  • 1 tablespoon Butter for non-stick surface
For the Fillings
  • 1/2 cup Shredded Cheddar Cheese for gooey flavor
  • 1/4 cup Cooked Bacon Bits savory crunch
  • 1/4 cup Diced Bell Peppers for sweetness and color
  • 1/4 cup Diced Red Onions adds depth to flavor
  • 1/4 cup Chopped Tomatoes balances flavors
  • 2 tablespoons Chopped Fresh Chives for garnish
For the Finishing Touches
  • Optional Hot Sauce to taste for heat

Equipment

  • Mixing bowl
  • non-stick skillet
  • Whisk

Method
 

Step-by-Step Instructions
  1. Crack the eggs into a mixing bowl, adding the milk, salt, and pepper. Whisk until smooth.
  2. Heat a non-stick skillet over medium heat and melt the butter until it foams.
  3. Sauté the bell peppers and red onions for 2-3 minutes until softened.
  4. Pour the egg mixture into the skillet over the vegetables. Allow to set for 1 minute.
  5. Gently stir the eggs every 20-30 seconds for about 4-5 minutes until mostly set.
  6. Add cheddar cheese, bacon bits, and tomatoes, stirring gently to combine and melt.
  7. Remove from heat while still slightly undercooked to finish cooking in residual heat.
  8. Serve the eggs on plates, garnished with chives and hot sauce if desired.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 10gProtein: 22gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 400mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Remember to season well and feel free to customize with your favorite ingredients.

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