Loaded Scrambled Eggs Recipe
User Reviews
4.4
Loaded Scrambled Eggs Recipe
Description
The method begins by whisking whole eggs with milk and salt for a tender scramble. Butter is melted in a large skillet and used to sauté diced onion, chopped bell peppers, sliced mushrooms, and a pinch of salt until softened, providing aromatic and colorful vegetables. Chopped tomatoes and cooked, chopped bacon are stirred in to warm through before pouring in the egg mixture.
Gently scrambling eggs with a spatula allows them to cook slowly and evenly, preventing dryness while incorporating the vegetables and bacon evenly. Once the eggs are nearly done, shredded cheddar cheese and chopped chives are added on top as a finishing touch. The cheese melts slightly from the residual heat, adding richness, while chives add a mild oniony freshness.
These loaded scrambled eggs can be served as a filling breakfast or brunch option, offering protein, vegetables, and bold tastes in one pan. They work well paired with toast or fresh fruit to round out the meal.
The recipe notes suggest storing leftovers in an airtight container in the refrigerator and consuming them within 1 to 2 days to maintain flavor and texture.
Ingredients
- 8 egg
- ½ cup milk
- ¼ teaspoon salt
- 1-2 tablespoons butter
- ½ onion diced, small
- ½ cup bell peppers chopped
- ¾ cup mushroom sliced
- 2 Roma tomato chopped
- 4 lices Bacon chopped, cooked
- ½ cup cheddar cheese shredded
- chives chopped
Instructions
- In a large bowl, whisk together the eggs, milk, and salt. Set aside.
- Heat the butter in a large skillet over medium heat. Once heated, add in the onion, bell peppers, mushroom, and a pinch of salt. Cook for a few minutes until softened.
- Stir in the tomatoes and bacon.
- Pour in the egg mixture. Gently scramble the eggs to your liking, using a spatula to break apart and stir the eggs as they cook.
- Top with cheddar cheese and chives to serve.
Notes
- Use a large nonstick skillet and medium heat to gently cook the eggs and vegetables without burning.
- Cook bacon separately until crisp and chop before adding for balanced texture and flavor.
- Store any leftover loaded scrambled eggs in an airtight container in the refrigerator and consume within 1-2 days.
- Adding milk to the eggs before whisking helps produce soft, tender scrambled eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 19g | 38% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 361mg | 120% |
| Sodium | 537mg | 22% |
| Potassium | 406mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1595IU | 32% |
| Vitamin C | 29mg | 32% |
| Calcium | 192mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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