Ingredients
- Eggs: 6 large
- Milk: 2 tablespoons
- Shredded Cheddar Cheese: 1/2 cup
- Cooked Bacon: 4 slices, crumbled
- Green Onion: 2 stalks, chopped
- Butter: 1 tablespoon
- Salt: 1/4 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
- Step 1: Whisk together the eggs, milk, salt, and pepper in a bowl until well combined and slightly frothy.
- Step 2: Melt the butter in a non-stick skillet over medium heat.
- Step 3: Pour the egg mixture into the skillet and let it cook undisturbed for about 30 seconds, or until the bottom starts to set.
- Step 4: Gently push the cooked egg from the edges towards the center, allowing uncooked egg to flow underneath. Continue doing this until the eggs are mostly cooked but still slightly wet.
- Step 5: Remove the skillet from the heat and stir in the shredded cheese, crumbled bacon, and chopped green onions.
- Step 6: Serve immediately and enjoy your loaded scrambled eggs!
Notes
- Leftover scrambled eggs can be stored in an airtight container in the refrigerator for up to 3 days; they may be slightly drier upon reheating.
- For best results when reheating, microwave on low power in 30-second intervals, stirring in between, to prevent rubbery eggs.
- Serve your loaded scrambled eggs on toasted sourdough bread for a truly satisfying breakfast sandwich.
- Don't overcook the eggs; pulling them from the heat while still slightly wet ensures they stay tender and creamy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American