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A plate of Loaded Scrambled Eggs mixed with mushrooms, diced tomatoes, and melted cheddar cheese, served with sliced avocado and two pieces of toasted whole-grain bread, garnished with chopped chives.

Loaded Scrambled Eggs

Hearty scrambled eggs packed with vegetables, cheese, and bacon for a quick, satisfying breakfast or any-time meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 large eggs room temperature recommended
  • ½ cup milk adds creaminess; can use dairy or non-dairy
  • ¼ teaspoon salt optional if using salted butter
  • 1 –2 tablespoons butter for sautéing veggies and cooking eggs
  • ½ small onion diced (aromatic)
  • ½ cup bell peppers chopped (vegetable)
  • ¾ cup mushrooms sliced (vegetable)
  • 2 roma tomatoes chopped (fresh flavor)
  • 4 slices cooked bacon chopped (protein and flavor)
  • ½ cup shredded cheddar cheese for topping
  • Chopped chives optional, for garnish

Method
 

  1. In a large bowl, whisk together eggs, milk, and salt until smooth.
  2. Heat butter in a large skillet over medium heat. Add onion, bell peppers, and mushrooms, and cook until softened, about 3–4 minutes.
  3. Stir in chopped tomatoes and cooked bacon.
  4. Pour in the egg mixture and gently scramble, stirring with a spatula until eggs are cooked to your desired consistency.
  5. Sprinkle shredded cheddar cheese over the eggs and allow it to melt. Top with chopped chives if desired.
  6. Serve immediately while hot.

Nutrition

Serving: 1 ServingCalories: 285kcalCarbohydrates: 7gProtein: 19gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 361mgSodium: 537mgPotassium: 406mgFiber: 1gSugar: 4gVitamin A: 1595IUVitamin C: 29mgCalcium: 192mgIron: 2mg

Notes

These loaded scrambled eggs are full of veggies, melty cheese, and crispy bacon for a delicious, protein-packed meal any time of day.

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