In a large bowl, whisk together the eggs, milk, and salt. Set aside.
8 eggs, ½ cup milk, ¼ teaspoon 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 chopped bell peppers, ¾ cup sliced 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.
½ cup shredded cheddar cheese, Chopped chives
Video
Notes
Storage: Store loaded scrambled eggs in an airtight container in the refrigerator for 1-2 days.