I call these Loaded Scrambled Eggs packed with colorful veggies, gooey cheese and crisp bacon, and a small twist in the base opens up surprising flavor combinations when you swap in different proteins and vegetables.
I love a breakfast that surprises you. These Loaded Scrambled Eggs are messy in the best way, full of rich egg flavor and crispy bacon that keep you coming back for one more forkful.
It’s not the same old plate, more like Savory Scrambled Eggs turned up loud, with little pockets of melty goodness that steal the show. I bet you dont pause halfway through and wonder why you ever ate plain eggs before.
It’s bold, easy to adapt, and somehow feels fancy without trying. Give it one try and youll be plotting the next morning already.
Ingredients
- Eggs: Packed with protein and vitamin D, make the scramble rich and creamy
- Bacon: Adds smoky, salty crunch, mostly fat so keep in mind it’s indulgent
- Sharp cheddar: Melts for gooeyness, gives protein and calcium, and bold savory flavor
- Red bell pepper: Bright sweetness, adds fiber and vitamin C, nice fresh bite
- Yellow onion: Gives mellow savory sweetness when cooked, adds carbs and flavor depth
- Baby spinach: Loads of vitamins, low calories, wilts quickly for green freshness
- Cherry tomatoes: Juicy pop, adds acidity and natural sweetness, some vitamin C
- Butter: Helps keep eggs silky, adds richness and mouthfeel, mostly saturated fat though
Ingredient Quantities
- 8 large eggs
- 1/4 cup whole milk or half and half optional
- 2 tbsp unsalted butter
- 6 slices bacon, chopped
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow or sweet onion
- 1 cup baby spinach, roughly chopped
- 1/2 cup halved cherry tomatoes optional
- 2 tbsp chopped chives or green onions
- 1 tbsp olive oil
- kosher salt and fresh ground black pepper to taste
How to Make this
1. Prep everything first: chop 6 slices bacon, dice 1/2 cup red bell pepper and 1/2 cup yellow onion, roughly chop 1 cup spinach, halve 1/2 cup cherry tomatoes if using, shred 1 cup sharp cheddar, chop 2 tbsp chives, crack 8 large eggs into a bowl and whisk with 1/4 cup whole milk or half and half and a pinch of kosher salt and fresh ground black pepper. Don’t over beat the eggs, you want them mixed not frothy.
2. Cook the bacon: heat a large skillet over medium, add the chopped bacon and cook until crisp, about 6 to 8 minutes. Use a slotted spoon to transfer bacon to paper towels to drain and set aside. Reserve about a tablespoon of the bacon fat in the pan for extra flavor.
3. Sauté the veg: if you don’t have enough bacon fat add 1 tbsp olive oil, then add the diced onion and bell pepper to the hot pan and cook until softened, about 3 to 4 minutes. Add the spinach and cook just until wilted, 30 to 60 seconds. Toss in the cherry tomatoes last if using so they stay bright and not mushy. Season lightly with salt and pepper.
4. Get the pan ready for eggs: lower heat to low. Wipe the pan slightly if there’s too much oil but leave some flavor. Add 2 tbsp unsalted butter and let it melt, swirling to coat the pan.
5. Cook the eggs low and slow: pour the whisked eggs into the pan and let them sit undisturbed for 10 to 15 seconds, then using a rubber spatula gently pull the eggs from the edges toward the center, forming large soft curds. Keep the heat low, stirring occasionally, don’t scramble like crazy or they’ll get dry.
6. Finish while slightly underdone: when the eggs are mostly set but still a bit wet, sprinkle in the shredded cheddar so it can melt, then fold in the cooked bacon and the sautéed veggies. The residual heat will finish the eggs without overcooking.
7. Season and rest: taste and add more kosher salt and fresh ground black pepper if needed. Remove the pan from heat when eggs are still a touch glossy, let them rest for 20 to 30 seconds to finish setting.
8. Garnish and serve: transfer the loaded scrambled eggs to a platter or plates, sprinkle chopped chives or green onions on top, add extra cheddar or a few halved cherry tomatoes if you like. Serve hot with toast or tortillas.
9. Tips and hacks: use room temp eggs for creamier texture, low heat is your friend, half and half gives richer eggs, reserve bacon fat for flavor but don’t let the pan be greasy, add proteins like sausage or smoked salmon and swap veggies to make it yours.
Equipment Needed
1. Large nonstick skillet (10 to 12 in), roomy enough for bacon, veggies and low-and-slow eggs
2. Silicone or rubber spatula, flexible so you can fold big soft curds without tearing them up
3. Slotted spoon, to lift the crisp bacon out and let the fat drain off
4. Cutting board and sharp chef’s knife, for chopping bacon, dicing pepper/onion and chopping chives
5. Medium mixing bowl and whisk (or fork), to crack and gently mix the eggs with milk, dont over-beat
6. Measuring cups and spoons, for the 1/4 cup milk, butter and any small amounts
7. Paper towels and tongs, to drain the bacon and handle hot bits safely
8. Box grater (if you buy block cheddar) and a serving platter or plates plus a serving spatula
FAQ
Loaded Scrambled Eggs Recipe Substitutions and Variations
- Bacon: Swap with pancetta, diced ham, or crumbled chorizo. Pancetta gives the same porky richness, ham is milder and works if you want less fat, chorizo adds a smoky spicy kick.
- Sharp cheddar: Use Monterey Jack, Colby, or grated Gruyere for a creamier melt. If you want tang instead of melt try crumbled feta or goat cheese, it’ll change the vibe but still be tasty.
- Baby spinach: Replace with chopped kale, arugula, or Swiss chard. Kale needs a bit more cooking so wilt it longer, arugula can be added at the end for peppery brightness.
- Whole milk or half and half: Substitute plain yogurt thinned with a splash of water or unsweetened oat milk for a dairy free option. You can also skip it, eggs will still scramble fine just a bit firmer.
Pro Tips
– Use room temperature eggs and whisk them just until combined, not frothy; that gives creamier curds and keeps them from getting rubbery.
– Keep the pan on low heat and be patient; move the eggs gently with a spatula to form large soft curds instead of constant fast stirring.
– Add the cheese when the eggs are still slightly wet so it melts into the curds, and use freshly shredded cheddar if you can—pre-shredded often has anti-caking agents that stop it from melting as smoothly.
– Save about a tablespoon of bacon fat for flavor but blot excess grease so the eggs don’t fry; if your tomatoes are watery, pat them dry and toss them in last so they stay bright and don’t water down the dish.
– Hold back on salt until the end, since bacon and cheddar add saltiness; remove the pan while the eggs are still glossy and let them rest briefly to finish setting for perfect texture.
Loaded Scrambled Eggs Recipe
I call these Loaded Scrambled Eggs packed with colorful veggies, gooey cheese and crisp bacon, and a small twist in the base opens up surprising flavor combinations when you swap in different proteins and vegetables.
4
servings
432
kcal
Equipment: 1. Large nonstick skillet (10 to 12 in), roomy enough for bacon, veggies and low-and-slow eggs
2. Silicone or rubber spatula, flexible so you can fold big soft curds without tearing them up
3. Slotted spoon, to lift the crisp bacon out and let the fat drain off
4. Cutting board and sharp chef’s knife, for chopping bacon, dicing pepper/onion and chopping chives
5. Medium mixing bowl and whisk (or fork), to crack and gently mix the eggs with milk, dont over-beat
6. Measuring cups and spoons, for the 1/4 cup milk, butter and any small amounts
7. Paper towels and tongs, to drain the bacon and handle hot bits safely
8. Box grater (if you buy block cheddar) and a serving platter or plates plus a serving spatula
Ingredients
-
8 large eggs
-
1/4 cup whole milk or half and half optional
-
2 tbsp unsalted butter
-
6 slices bacon, chopped
-
1 cup shredded sharp cheddar cheese
-
1/2 cup diced red bell pepper
-
1/2 cup diced yellow or sweet onion
-
1 cup baby spinach, roughly chopped
-
1/2 cup halved cherry tomatoes optional
-
2 tbsp chopped chives or green onions
-
1 tbsp olive oil
-
kosher salt and fresh ground black pepper to taste
Directions
- Prep everything first: chop 6 slices bacon, dice 1/2 cup red bell pepper and 1/2 cup yellow onion, roughly chop 1 cup spinach, halve 1/2 cup cherry tomatoes if using, shred 1 cup sharp cheddar, chop 2 tbsp chives, crack 8 large eggs into a bowl and whisk with 1/4 cup whole milk or half and half and a pinch of kosher salt and fresh ground black pepper. Don’t over beat the eggs, you want them mixed not frothy.
- Cook the bacon: heat a large skillet over medium, add the chopped bacon and cook until crisp, about 6 to 8 minutes. Use a slotted spoon to transfer bacon to paper towels to drain and set aside. Reserve about a tablespoon of the bacon fat in the pan for extra flavor.
- Sauté the veg: if you don’t have enough bacon fat add 1 tbsp olive oil, then add the diced onion and bell pepper to the hot pan and cook until softened, about 3 to 4 minutes. Add the spinach and cook just until wilted, 30 to 60 seconds. Toss in the cherry tomatoes last if using so they stay bright and not mushy. Season lightly with salt and pepper.
- Get the pan ready for eggs: lower heat to low. Wipe the pan slightly if there’s too much oil but leave some flavor. Add 2 tbsp unsalted butter and let it melt, swirling to coat the pan.
- Cook the eggs low and slow: pour the whisked eggs into the pan and let them sit undisturbed for 10 to 15 seconds, then using a rubber spatula gently pull the eggs from the edges toward the center, forming large soft curds. Keep the heat low, stirring occasionally, don’t scramble like crazy or they’ll get dry.
- Finish while slightly underdone: when the eggs are mostly set but still a bit wet, sprinkle in the shredded cheddar so it can melt, then fold in the cooked bacon and the sautéed veggies. The residual heat will finish the eggs without overcooking.
- Season and rest: taste and add more kosher salt and fresh ground black pepper if needed. Remove the pan from heat when eggs are still a touch glossy, let them rest for 20 to 30 seconds to finish setting.
- Garnish and serve: transfer the loaded scrambled eggs to a platter or plates, sprinkle chopped chives or green onions on top, add extra cheddar or a few halved cherry tomatoes if you like. Serve hot with toast or tortillas.
- Tips and hacks: use room temp eggs for creamier texture, low heat is your friend, half and half gives richer eggs, reserve bacon fat for flavor but don’t let the pan be greasy, add proteins like sausage or smoked salmon and swap veggies to make it yours.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 268g
- Total number of serves: 4
- Calories: 432kcal
- Fat: 34.8g
- Saturated Fat: 14.8g
- Trans Fat: 0.4g
- Polyunsaturated: 3g
- Monounsaturated: 7.5g
- Cholesterol: 432mg
- Sodium: 527mg
- Potassium: 358mg
- Carbohydrates: 9.4g
- Fiber: 1.1g
- Sugar: 2.6g
- Protein: 25.3g
- Vitamin A: 1075IU
- Vitamin C: 30mg
- Calcium: 262mg
- Iron: 3.2mg
