Loaded Scrambled Eggs with Bacon (Print Version)
Fluffy eggs packed with bacon, veggies, and melted cheddar make a satisfying gluten-free breakfast 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
# How to Prepare:
01 - Whisk together eggs, milk, salt, and pepper in a medium bowl until fully combined and uniform in color.
02 - Fry bacon in a large non-stick skillet over medium heat until crispy and browned. Transfer to paper towels to drain, crumble once cooled, and reserve about 1 teaspoon of rendered fat in the pan.
03 - Add diced bell pepper to the skillet and sauté for 2 minutes until slightly softened. Toss in chopped spinach and cook for 1 additional minute until just wilted.
04 - Reduce heat to low. Add butter and let it melt, then pour in the egg mixture. Allow to sit undisturbed for 30 seconds, then gently push eggs across the pan with a spatula, folding curds over themselves repeatedly.
05 - When eggs are softly set but still slightly glossy, sprinkle with cheddar cheese, crumbled bacon, and green onions. Gently fold until cheese melts and eggs reach desired consistency.
06 - Plate the loaded scrambled eggs while hot, garnishing with additional green onions if desired. Serve promptly for best texture and flavor.
# Expert Advice:
01 -
- Everything cooks in one skillet so cleanup is practically nonexistent
- The texture contrast between fluffy eggs and crispy bacon becomes addictive
- You can customize the vegetables based on whatever's wilting in your crisper drawer
02 -
- Removing the skillet from heat while the eggs still look slightly underdone prevents them from turning dry
- Cheese added too early can make the eggs oily, so wait until the very last moment
03 -
- A silicone spatula reaches into the skillet corners better than metal or wood
- Patting vegetables dry after sautéing prevents them from watering down the eggs