Name: Loaded Scrambled Eggs Recipe
Ingredients: 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)

Loaded Scrambled Eggs Recipe

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Author: Dorothy Miler

Ingredients

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)

Instructions

In a large bowl, whisk together the eggs, milk, and salt. Set aside.
Heat the butter in a large skillet over medium heat. Once heated, add in the onion, bell peppers, mushroom, and a pinch of salt. Cook for a few minutes until softened.
Stir in the tomatoes and bacon.
Pour in the egg mixture. Gently scramble the eggs to your liking, using a spatula to break apart and stir the eggs as they cook.
Top with cheddar cheese and chives to serve.

Find it online: https://thecookingjournal.com/loaded-scrambled-eggs/