Description
Transform ordinary mornings with loaded scrambled eggs featuring vibrant vegetables, crispy bacon, and creamy cheddar cheese.
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
- Crack the eggs into a large mixing bowl. Pour in the milk, season with salt and black pepper, and whisk until well combined and frothy.
- Set your non-stick skillet over medium heat. Add the butter and allow it to melt, swirling it to coat the pan’s surface evenly.
- Toss the diced bell peppers and onions into the skillet. Sauté them for about 2-3 minutes.
- Pour the whisked egg mixture into the skillet, letting it spread evenly across the surface.
- Let the eggs cook without stirring for about a minute. Gently stir them with a spatula when edges begin to set.
- When the eggs are almost set but still slightly runny, sprinkle in the cheddar cheese, bacon bits, tomatoes, and half of the chives. Stir gently until the cheese melts.
- Remove from heat while still slightly undercooked — they will continue cooking in residual heat.
- Scoop onto plates, garnishing with remaining chives, and offer hot sauce on the side.
Notes
Customize by adding extra vegetables or spices to suit your taste. Great for meal prep!
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 400mg