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Loaded Scrambled Eggs

Loaded scrambled eggs with bacon, sauteed bell pepper, mushrooms, and melted cheddar in a nonstick skillet
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Fluffy, creamy scrambled eggs packed with sauteed onion, bell pepper, mushrooms, Roma tomatoes, crispy bacon, and melted cheddar cheese. A hearty, colorful, and satisfying breakfast, brunch, lunch, or dinner ready in just 20 minutes.

Ingredients

Scale
  • 8 large eggs, brought to room temperature before cooking
  • 1/2 cup full-fat milk (heavy cream or non-dairy milk also work)
  • 1/4 teaspoon salt (skip if using salted butter)
  • 1–2 tablespoons unsalted butter
  • 1/2 small onion, diced
  • 1/2 cup bell peppers, chopped (any color)
  • 3/4 cup mushrooms, sliced
  • 2 Roma tomatoes, chopped
  • 4 slices cooked bacon, chopped
  • 1/2 cup shredded cheddar cheese, freshly shredded recommended
  • Chopped chives, optional for garnish

Instructions

  1. In a large bowl, whisk together eggs, milk, and salt until fully combined and slightly frothy. Set aside. Use room temperature eggs for creamier, more evenly cooked results.
  2. Heat butter in a large nonstick skillet over medium heat. Once melted and bubbling, add diced onion, chopped bell peppers, and sliced mushrooms with a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until all vegetables are fully softened and mushroom liquid has evaporated.
  3. Stir in chopped Roma tomatoes and chopped cooked bacon. Cook for 1 more minute, stirring to combine.
  4. Pour the egg mixture evenly over the vegetable and bacon mixture. Using a silicone spatula, gently scramble the eggs to your preferred texture. Remove from heat just before eggs reach your desired doneness – residual heat will finish cooking them perfectly.
  5. Sprinkle shredded cheddar evenly over the top and let it melt from residual heat for 30-60 seconds. Do not return pan to burner. Garnish with chopped chives if desired and serve immediately.

Notes

  • Room temperature eggs scramble more evenly and stay creamier longer. Pull eggs from the fridge 15 minutes before cooking.
  • Cook vegetables fully before adding the egg mixture. Undercooked vegetables release water that makes eggs watery and loose.
  • Always use a silicone spatula on a nonstick skillet. Never use metal utensils on nonstick cookware.
  • Freshly shredded cheddar melts much more smoothly than pre-shredded, which contains anti-caking agents.
  • All add-ins are optional. This recipe works with any combination of vegetables, meats, or cheeses you have on hand.

Nutrition

Find it online: https://www.benefitiany.com/loaded-scrambled-eggs/