Ingredients
Scale
- 4 large eggs
- 1/4 cup milk or cream
- 1 tablespoon butter
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped bacon, cooked and crumbled
- 1/4 cup chopped green onions
- 1/4 cup diced tomatoes
- Salt and pepper to taste
Instructions
- Step 1: In a medium bowl, whisk together eggs and milk or cream. Season with salt and pepper.
- Step 2: Melt butter in a non-stick skillet over medium heat.
- Step 3: Pour egg mixture into the skillet and cook, stirring occasionally, until eggs are set but still slightly moist.
- Step 4: Sprinkle cheddar cheese, bacon, green onions, and diced tomatoes over the scrambled eggs.
- Step 5: Continue cooking for another minute, or until cheese is melted and everything is heated through.
- Step 6: Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For reheating, gently warm in the microwave or a non-stick skillet to avoid drying out the eggs.
- Serve your Loaded Scrambled Eggs with a side of toasted sourdough bread for a complete and satisfying breakfast.
- To prevent the eggs from becoming dry, don't overcook them; aim for a slightly moist texture, and add the toppings towards the end to allow the cheese to melt beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American