I love cooking eggs for easy meals with lots of protein, but I don’t want to eat the same boring thing over and over again. Adding bacon, cheese, and lots of veggies to my scrambled eggs makes them extra delicious, and they’re still just as quick to make in the mornings.
What’s in Loaded Scrambled Eggs?
Scrambled eggs are all dressed up with bacon, cheese, and all the right fixings in this easy and versatile recipe.
Eggs: Use free-range organic eggs when you can–they taste better, and they’re more nutrient-rich. Milk: Whole milk makes scrambled eggs so much creamier! Salt: Just a light pinch to season the eggs. Butter: I recommend using unsalted butter. If you use salted butter, you may want to omit the additional sprinkle of salt. Onion: I recommend using a white or yellow onion for this dish. Bell Peppers: Any color of bell pepper will be tasty in your scrambled eggs! Just use whatever you have on hand. Mushrooms: Any mushrooms work well. If using larger mushrooms, just chop them up into smaller pieces. Tomatoes: Roma, beefsteak, tomatoes on the vine, or really any tomato works fine here/ Bacon: Use cooked and chopped bacon pieces. I like using pork bacon, but turkey bacon is a leaner option. Cheddar Cheese: Freshly shredded cheese has the best flavor and consistency. Chives: Freshly chopped chives are a great garnish.
Variations To Try
The great thing about these loaded scrambled eggs is how easy it is to swap out the ingredients–it’s the prefect way to clear out your fridge! You can swap bacon for pork or chicken sausage; add leafy greens like spinach or kale; or use a different type of cheese. You can also throw extras on top of your egg scramble, like sliced jalapeños (if you like spice), sour cream, or salsa.
How to Store and Reheat
It’s best to serve loaded scrambled eggs while hot and fresh because leftovers don’t hold up as well in the fridge. That being said, you can store them for up to 24 hours in an airtight container in the refrigerator, and reheat back in the pan over low heat.
Notes and Tips
If you want to speed up the process, prep veggies and other ingredients ahead of time so that they’re ready to use! I always chop the veggies and bacon the day before, and store them in the fridge so I can use them first thing in the morning. A silicone or heat-proof spatula is the ideal tool for scrambling eggs. A wooden spoon will work in a pinch, but it’s just not as good at getting into the seam where the sides of the pan meet the bottom. Don’t use a metal spatula, which could scrape and scratch the nonstick coating.
How to Make Loaded Scrambled Eggs Step by Step
Whisk Eggs: In a large bowl, crack 8 eggs. Then whisk them together with ½ cup of milk and ¼ teaspoon of salt, and set aside. Melt Butter: Heat 1-2 tablespoons of unsalted butter in a large skillet over medium heat, and fully coat the bottom of the pan as it melts. Sauté Veggies: Next, add ½ of small onion (diced), ½ cup of chopped bell peppers, ¾ cup of sliced mushrooms, and a pinch of salt. Cook for a few minutes, stirring occasionally, until veggies are softened. Add Ingredients: Stir in 2 chopped Roma tomatoes and 4 slices of cooked and chopped bacon. Pour in Eggs: Pour the egg mixture into the skillet. Scramble Eggs: Gently scramble the eggs to your liking (soft or hard), using a spatula to break apart and stir the eggs as they cook. Add Cheese: Top with ½ cup of shredded cheddar cheese, and stir or allow it to melt. Serve: Serve loaded scrambled eggs topped with chopped chives, sour cream, or whatever you please. They’re great with a side of toast and fresh avocado. Or wrap the egg mixture in tortillas to make burritos!
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