Loaded Scrambled Eggs (Printable)
Fluffy eggs with crispy bacon, veggies, and melted cheese ready in 20 minutes.
# 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 Prepare:
01 - Whisk together eggs, milk, salt, and pepper in a medium bowl until fully combined and uniform in color.
02 - Fry bacon in a large non-stick skillet over medium heat until crispy. Transfer to paper towel-lined plate, crumble when cool, and reserve 1 teaspoon drippings in pan.
03 - Add bell pepper to reserved drippings 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, let sit 30 seconds, then gently stir with spatula until softly set.
05 - Sprinkle cheddar, crumbled bacon, and green onions over eggs. Fold gently until cheese melts and eggs reach desired consistency. Serve immediately.
# Expert Advice:
01 -
- Everything cooks in one skillet so cleanup is practically nonexistent
- The combination of crispy bacon and melty cheese makes ordinary eggs feel like a restaurant meal
02 -
- Overcooked eggs cannot be salvaged so remove them from heat while they still look slightly underdone
- Patting the bacon dry with paper towels prevents greasy eggs later
03 -
- Using room temperature eggs helps them cook more evenly
- Constant gentle stirring creates smaller curds while wider sweeps produce fluffy pillow-like pieces