Loaded Scrambled Eggs with Bacon (Printable)
Fluffy eggs with crispy bacon, bell peppers, spinach, and melted cheddar - ready in 20 minutes.
# What You 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
# Directions:
01 - In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
02 - In a large non-stick skillet over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate and crumble once cooled. Wipe excess fat from the skillet, leaving about 1 teaspoon.
03 - Add bell pepper and sauté for 2 minutes until slightly softened. Add spinach and cook for 1 minute until wilted.
04 - Reduce heat to low. Add butter to the skillet, then pour in the egg mixture. Let sit for 30 seconds, then gently stir with a spatula.
05 - When eggs are softly set but still slightly runny, sprinkle in cheddar cheese, crumbled bacon, and green onions. Gently fold until cheese melts and eggs are just cooked through.
06 - Serve immediately, garnished with extra green onions if desired.
# Expert Tips:
01 -
- Everything cooks in one pan so cleanup is minimal and you can eat sooner
- The combination of crispy bacon and melty cheese makes even basic eggs feel like a treat
02 -
- Low and slow heat prevents rubbery eggs and keeps them fluffy
- Removing the skillet from heat while eggs are slightly underdone lets residual heat finish the job
03 -
- Dice your vegetables evenly so they all cook at the same rate
- Pat the bacon crumbles dry on paper towels to keep them from making the eggs greasy