Loaded Scrambled Eggs
Creamy, velvety scrambled eggs loaded with crispy bacon, sharp cheddar cheese, and fresh garden vegetables for a protein-packed morning meal.
Pin Share Print Servings: 3 people
Calories: 240kcal
Cost: $8
Equipment
- 1 Skillet (Non-stick surface)
- 1 Whisk (For egg aeration)
- 1 Silicone spatula (For gentle folding)
Ingredients
- 6 large Eggs - Farm-fresh preferred
- ¼ cup Heavy cream - For extra creaminess
- 4 slices Bacon - Cooked and crumbled
- ½ cup Cheddar cheese - Shredded
- ¼ cup Red onion - Finely diced
- ½ cup Roma tomatoes - Diced
- 2 tablespoon Fresh chives - Chopped
- 1 tablespoon Unsalted butter - For the pan
Instructions
- Whisk the eggs and heavy cream in a bowl until the mixture is uniform and light.
- Melt the unsalted butter in a non-stick skillet over a medium-low heat setting.
- Pour the whisked egg mixture into the skillet and let it sit briefly to form.
- Push the eggs gently with a spatula to create large, soft curds during cooking.
- Fold in the shredded cheddar cheese when the eggs are mostly set but still moist.
- Scatter the crumbled bacon, red onion, and tomatoes over the top of the eggs.
- Sprinkle with fresh chives, salt, and black pepper just before removing from heat.
- Plate the eggs immediately while they are hot to maintain their delicate, creamy texture.
Notes
Always cook on low heat to ensure a creamy texture. Remove the pan from heat when eggs look slightly wet to avoid overcooking.
Nutrition
Serving: 190g | Calories: 240kcal (12%) | Carbohydrates: 3g (1%) | Protein: 16g (32%) | Fat: 18g (28%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6g | Cholesterol: 310mg (103%) | Sodium: 420mg (18%) | Potassium: 190mg (5%) | Fiber: 0.5g (2%) | Sugar: 2g (2%) | Vitamin A: 520IU (10%) | Vitamin C: 12mg (15%) | Calcium: 210mg (21%) | Iron: 1.4mg (8%)