Loaded Scrambled Eggs are a hearty and flavorful breakfast packed with eggs, vegetables, and cheese, perfect for a fulfilling start to 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. Sauté until the vegetables are tender.
Pour the egg mixture into the skillet with the sautéed vegetables. Stir gently to scramble the eggs, cooking until just set.
Add the chopped tomatoes and bacon to the eggs. Stir in shredded cheddar cheese until melted and combined.
Remove from heat and garnish with chopped chives if desired. Serve warm.

Feel free to substitute any of the vegetables or cheese based on your preference. This recipe is versatile and great for using up leftovers.

Keywords: Loaded Scrambled Eggs, breakfast recipe, egg dish, brunch, hearty breakfast