Scramby Eggs & Bacon Recipe

Whisk eggs

Crack the 6 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy (about 30 seconds). Set aside.

If using grated cheddar, place it nearby so it can be added just before finishing the eggs.

Cook bacon

Heat a large nonstick skillet over medium heat. Add the 6 slices of bacon in a single layer. Cook, turning occasionally, until crisped to your liking, about 6–9 minutes depending on thickness. Remove bacon to a paper-towel–lined plate and reserve 1 tablespoon of bacon fat in the skillet; discard excess or save for another use.

Sauté aromatics

If there's less than 1 teaspoon bacon fat in the pan, add 1 teaspoon olive oil and heat over medium. Add 1/2 finely diced small yellow onion and sauté until softened and translucent, about 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds more until fragrant. Reduce heat to medium-low.

Prepare bacon

Roughly chop or crumble the cooked bacon into bite-size pieces and set aside.

Start the eggs

Add 1 tablespoon unsalted butter to the skillet with the softened aromatics and let it melt, swirling to coat the pan. Pour the whisked eggs into the skillet. Let the eggs sit undisturbed for 10–15 seconds until edges begin to set.

Gentle scrambling

Using a silicone spatula, gently push the eggs from the edges toward the center in a folding motion, creating large soft curds. Continue to fold every 10–15 seconds. Keep the heat at medium-low so the eggs cook gently and stay creamy. This should take about 2–3 minutes.

Add bacon and cheese

When the eggs are mostly set but still a touch wet, fold in the chopped bacon and 1/2 cup grated cheddar (if using). Stir once or twice to distribute and allow residual heat to finish setting the eggs, about 20–30 seconds. Remove the pan from heat before the eggs are completely firm to avoid overcooking.

Finish and garnish

Taste and adjust seasoning with extra salt or pepper if needed. Sprinkle the sliced chives over the eggs. If desired, add a few drops of hot sauce.

Divide the scrambly eggs and bacon among 4 slices of toast or warm tortillas. Serve immediately while hot.

Leftovers can be refrigerated in an airtight container for up to 2 days; gently reheat in a skillet over low heat to avoid drying out.