This loaded scrambled eggs recipe is my absolute favorite breakfast to make with eggs, and my kids love how cheesy it is! I start by sautéing some mushrooms and peppers, add tomatoes and bacon, then scramble up the eggs and finish with lots of cheese. It only takes a few ingredients and 5 minutes of prep to make this egg scramble, so it’s easy enough to make any time of day — for breakfast, lunch, or dinner!
Top Reader Reviews
A very good recipe. Delicious, flavorful, satisfying. PREP took a bit longer than 5 minutes… but the end results are worth it.
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This was soooo delish! I used egg whites and sharp white cheddar cheese. The different flavors, especially the mushrooms, added such dimension to the taste. I will save this and make it again soon!
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Egg Scramble Loaded with Bacon, Cheese, and Veggies
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. I learned how to make scrambled eggs a long time ago, and I thought it was time to step things up a bit. Adding bacon, cheese, tomatoes, mushrooms, and peppers to my egg scramble makes them extra delicious, and they’re still just as quick to make in the mornings. Now breakfast only takes 20 minutes!
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Kristina shows us how easy it is to make these delicious eggs any time of day.
Loaded Scrambled Eggs Recipe
Ingredients
- 8 eggs (*)
- ½ cup milk (**)
- ¼ teaspoon kosher salt (***)
- 1-2 tablespoons butter
- ½ small onion (diced)
- ½ cup bell peppers (chopped)
- ¾ cup mushrooms (sliced)
- 2 roma tomatoes (chopped)
- 4 slices cooked bacon (chopped)
- ½ cup shredded cheddar cheese
- chopped chives (optional, for garnish)
Instructions
- In a large bowl, whisk together the eggs, milk, and salt. Set aside.8 eggs, ½ cup milk, ¼ teaspoon kosher salt
- 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.1-2 tablespoons butter, ½ small onion, ½ cup bell peppers, ¾ cup mushrooms
- Stir in the tomatoes and bacon.2 roma tomatoes, 4 slices cooked bacon
- Pour in the egg mixture. Gently scramble the eggs to your liking, using a spatula to break apart and stir the eggs as they cook.
- Top with cheddar cheese and chives to serve.½ cup shredded cheddar cheese, chopped chives
Notes
- All scrambled egg add-ins are optional. Skip anything you don’t have (or don’t like), and add what you prefer.
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Customize the Ingredients
The great thing about this egg recipe is how easy it is to swap out the ingredients — which means it’s the prefect way to clear out your fridge!
- You can swap the bacon for ham, pork, or chicken sausage.
- Add leafy greens, like spinach or kale, for a nutrition boost.
- Use any type of cheese you like, including Colby Jack, Mexican blend, or pepper jack.
- You can also throw extras on top of your egg scramble after cooking, like sliced jalapeños (if you like spice), sour cream, or salsa.
How to Make Loaded Scrambled Eggs Step by Step
Prep: Gather the listed ingredients for this easy scrambled egg recipe. Dice and chop the veggies and bacon as instructed. I like to set the eggs out on the counter to give them a little bit of time to warm up before cooking.
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. Milk is optional, but I like that it adds a creamier texture to the eggs.
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 a small diced onion, 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 whisked 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 breakfast burritos!
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.
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