Loaded Scrambled Eggs are deliciously packed with veggies, cheese, and of course bacon! This is such an easy, hearty recipe to whip up for breakfast or brunch. You only need about 5 minutes of prep time and a handful of simple ingredients!
What’s in this Loaded Scrambled Eggs Recipe
Eggs are all dressed up with the right fixings in this easy versatile recipe.
- Eggs: Use free-range organic eggs if you can for the best results.
- Milk: This will make the eggs so much creamier!
- Salt: Just a light pinch is all you need to make all of the other flavors pop.
- 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.
- 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.
- Roma Tomatoes: Beefsteak or tomatoes on the vine are good substitutes.
- Bacon: I like using pork bacon, but turkey bacon also tastes great here.
- Cheddar Cheese: If possible, try to use cheddar cheese that’s been freshly shredded off the block for the best flavor and consistency.
- Chives: Freshly chopped chives add such a nice pop of vibrancy.
PRO TIP: A silicone or heat-proof spatula is the ideal tool for this job. 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.
Variations to Try
The great thing about these loaded scrambled eggs is you can easily swap in different types of ingredients. You can swap bacon for sausage or try different veggies, such as leafy greens. Chicken sausage would be nice as well as kale or baby spinach. The combinations are endless!
Use a non stick skillet. This is a job for your trusty nonstick skillet. Cast iron pans are great, but unless they’re really well-seasoned, the eggs will stick to the bottom and sides. That means fewer eggs for you, and more scrubbing and scraping when it comes time for clean up.
While it’s not necessary, I recommend splashing some milk into your egg mixture because it adds a wonderful creamy quality to the scrambled eggs that just can’t be beat.
I personally find this recipe to be on the healthier side because it’s full of protein from the eggs and bacon and lots of nutrients from the medley of fresh veggies!
How to Store and Reheat
Once cooked, it’s best to serve loaded scrambled eggs immediately when everything is still warm. Leftovers won’t hold up too well in the fridge. With that being said, you can store them for up to 24 hours in an airtight container in the fridge and reheat back in the pan over low heat if you’d like.
Serve loaded scrambled eggs as the main entree with toast and sliced avocado for the best breakfast ever! You can also toss these scrambled eggs into a tortilla with some hot sauce for a seriously satisfying breakfast burrito.
More Breakfast Recipes We Love
- Ham and Cheese Frittata
- French Toast
- Chicken Biscuit Breakfast Sandwich
- Chicken and Waffle Casserole
- Breakfast Quesadilla
- Amish Breakfast Casserole
Loaded Scrambled Eggs
- 8 eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1-2 tablespoons butter
- 1/2 small onion diced
- 1/2 cup chopped bell peppers
- 3/4 cup sliced mushrooms
- 2 roma tomatoes chopped
- 4 slices cooked bacon chopped
- 1/2 cup shredded cheddar cheese
- Chopped chives
- In a large bowl, whisk together the eggs, milk, and salt. Set aside.
- Heat the butter in a large skillet over medium heat. Once heated, add in the onion, bell peppers, mushroom, and a pinch of salt. Cook for a few minutes until softened. Stir in the tomatoes and bacon.
- Pour in the egg mixture. Gently scramble the eggs to your liking. Top with cheddar cheese and chives.