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Loaded Scrambled Eggs Recipe

Packed with veggies, cheese, and bacon, these Loaded Scrambled Eggs make for a hearty and delicious breakfast or brunch idea!Expanded step-by-step photos can be seen below the recipe card.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 people
Calories: 285 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 8 eggs
  • ½ cup milk
  • ¼ teaspoon salt
  • 1-2 tablespoons butter
  • ½ small onion diced
  • ½ cup chopped bell peppers
  • ¾ cup sliced mushrooms
  • 2 roma tomatoes chopped
  • 4 slices cooked bacon chopped
  • ½ cup shredded cheddar cheese
  • chopped chives

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the eggs, milk, and salt. Set aside.
  2. 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.
  3. Stir in the tomatoes and bacon.
  4. 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.
  5. Top with cheddar cheese and chives to serve.

Notes

  • Storage: Store loaded scrambled eggs in an airtight container in the refrigerator for 1-2 days.
  • Store loaded scrambled eggs in an airtight container in the refrigerator for 1-2 days.

Nutrition Information

Calories 285kcal (14%) Carbohydrates 7g (2%) Protein 19g (38%) Fat 20g (31%) Saturated Fat 9g (45%) Cholesterol 361mg (120%) Sodium 537mg (22%) Potassium 406mg (12%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 1595IU (32%) Vitamin C 29mg (32%) Calcium 192mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 285

% 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.