Loaded Scrambled Eggs with Bacon (Print Version)
Crispy bacon, fresh vegetables and melted cheddar folded into fluffy scrambled eggs for a satisfying morning meal.
# What You'll 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
# How-To Steps:
01 - Whisk together eggs, milk, salt, and pepper in a medium bowl until thoroughly combined.
02 - Fry bacon in a large non-stick skillet over medium heat until crispy. Transfer to paper towel-lined plate, crumble when cooled, and wipe skillet leaving 1 teaspoon drippings.
03 - Add bell pepper to skillet and sauté 2 minutes until softened. Add spinach and cook 1 minute until wilted.
04 - Reduce heat to low. Melt butter in skillet, pour in egg mixture, and let sit 30 seconds. Gently stir with spatula until softly set but still slightly runny.
05 - Sprinkle cheddar cheese, crumbled bacon, and green onions over eggs. Fold gently until cheese melts and eggs are just cooked through.
06 - Plate immediately, garnishing with additional green onions if desired.
# Expert Tips:
01 -
- Everything cooks in one skillet, so you spend less time cleaning and more time eating
- The combination of crispy bacon, velvety eggs, and melted cheese feels like a diner breakfast at home
02 -
- Low and slow heat prevents rubbery eggs, so resist the urge to crank up the temperature
- Removing the skillet from heat while eggs still look slightly wet prevents overcooking
03 -
- Whisking eggs vigorously for 30 seconds incorporates maximum air for fluffier results
- Grating cheese from a block melts better than pre shredded cheese