Description
Loaded Scrambled Eggs are a customizable, quick breakfast option that transforms your morning chaos into a delightful experience.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk (or cream for extra richness)
- to taste salt
- to taste black pepper (freshly cracked for best flavor)
- 1 tablespoon butter (swap for olive oil for dairy-free)
- 1 cup cheddar cheese (shredded; swap for feta or mozzarella if desired)
- 1/2 cup cooked bacon bits (or turkey bacon for a lighter option)
- 1/2 cup diced bell peppers (red or green, or use mushrooms)
- 1/4 cup diced red onions (or shallots for a slightly different flavor)
- 1/4 cup chopped tomatoes (or spinach for a leafy addition)
- 1/4 cup chopped fresh chives (or parsley for a fresh touch)
- to taste hot sauce (optional for added heat)
Instructions
- Whisk the eggs and milk together with salt and pepper until frothy.
- Heat butter in a non-stick skillet over medium heat until bubbly.
- Sauté diced bell peppers and onions for 2-3 minutes until softened.
- Pour in the egg mixture and let it sit for about 1 minute until edges start to set.
- Gently stir the eggs with a spatula, creating soft curds for 30 seconds.
- Add cheese, bacon bits, and tomatoes when eggs are still slightly runny; fold gently.
- Remove from heat while eggs are still slightly undercooked; residual heat will finish cooking.
- Serve topped with chives and hot sauce, if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 600 mg