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–+ servings
loaded scrambled eggs with toast
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4.43 from 77 votes

Loaded Scrambled Eggs Recipe

Packed with veggies, cheese, and bacon, these loaded scrambled eggs are quick to make for a hearty and delicious breakfast, brunch, lunch, or dinner idea!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, brunch
Cuisine: American
Servings: 4 people
Calories: 285kcal
Author: Becky Hardin

Ingredients

  • 8 eggs *
  • ½ cup milk **
  • ¼ teaspoon 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 salt
    Scrambling eggs in a glass bowl with a whisk.
  • 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
    Diced onions, sliced mushrooms, and diced peppers in a skillet.
  • Stir in the tomatoes and bacon.
    2 roma tomatoes, 4 slices cooked bacon
    Tomatoes, bacon, mushrooms, and peppers cooking in a skillet.
  • 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.
    Scrambling eggs with bacon and veggies.
  • Top with cheddar cheese and chives to serve.
    ½ cup shredded cheddar cheese, chopped chives
    Loaded scrambled eggs in a skillet, topped with shredded cheese.

Video

Notes

*I recommend bringing eggs to room temperature before cooking for best results.
**Milk adds moisture and creaminess to egg scrambles. Cream and non-dairy milks can be used if you prefer, but I prefer full-fat milk for the best texture.
***If using salted butter or if you'd like to reduce sodium, skip the salt.
Tips:
  • 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.
Storage: Store loaded scrambled eggs in an airtight container in the refrigerator for 1-2 days.

Nutrition

Calories: 285kcal | Carbohydrates: 7g | Protein: 19g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 361mg | Sodium: 537mg | Potassium: 406mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1595IU | Vitamin C: 29mg | Calcium: 192mg | Iron: 2mg