Description
Indulge in a rich and inviting plate of loaded scrambled eggs featuring creamy eggs, crispy bacon, melted cheddar, and fresh veggies for a hearty breakfast.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- Salt and black pepper to taste
- 1 tablespoon butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon bits
- 1/4 cup diced bell peppers (red or green)
- 1/4 cup diced red onions
- 1/4 cup chopped tomatoes
- 2 tablespoons chopped fresh chives
- Optional: Hot sauce for serving
Instructions
- Whisk the eggs, milk, salt, and pepper together until bubbly.
- Heat a non-stick skillet over medium heat and melt the butter.
- Sauté the diced bell peppers and onions for 2-3 minutes until softened.
- Pour in the egg mixture, covering the vegetables evenly, and let it sit for 1 minute.
- Gently stir the eggs with a spatula, pushing cooked edges towards the center for 3-4 minutes.
- Add the cheddar cheese, bacon bits, tomatoes, and half of the chives, folding gently.
- Remove from heat while still slightly undercooked, allowing residual heat to finish cooking.
- Garnish with remaining chives and serve hot, adding hot sauce if desired.
Notes
Use room-temperature eggs for a fluffier scramble and monitor the heat to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 380mg