Loaded Scrambled Eggs are a delicious and hearty breakfast option packed with flavor and nutrients. The perfect way to start your day!

Scale

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)

In a large bowl, whisk together the eggs, milk, and salt until well combined.
In a skillet, melt the butter over medium heat. Add the diced onion, bell peppers, and mushrooms, sautéing until softened.
Pour the egg mixture into the skillet and gently stir to combine with the vegetables.
Cook the eggs, stirring occasionally, until they begin to set.
Add the chopped tomatoes and bacon into the mixture, continuing to cook until the eggs are fully scrambled.
Remove from heat and stir in the shredded cheddar cheese until melted.
Serve immediately, garnished with chopped chives if desired.

Feel free to customize the ingredients based on your preferences or what’s available in your fridge.

Keywords: Loaded Scrambled Eggs, breakfast, eggs, cheese, vegetables, quick meal