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Ingredients
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Main ingredients
Seasoning & garnish
Method
Main ingredients
Cook the bacon
Place a large nonstick or cast-iron skillet over medium heat. Add the 8 slices of thick-cut bacon in a single layer (work in two batches if needed). Cook, turning occasionally, until crisp and browned, about 8–12 minutes depending on thickness. When done, transfer bacon to a paper-towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet and discard excess or save for another use.
Prepare egg mixture
Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk until thoroughly combined and slightly frothy (about 20–30 seconds).
Cook the eggs
Return the skillet with the reserved 1 tablespoon bacon fat to medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam. Pour the egg mixture into the skillet and let it sit undisturbed for 20–30 seconds until the edges begin to set. Using a spatula, gently push set edges toward the center and tilt the pan so uncooked egg flows to the edges. Continue gently stirring/folding until eggs are mostly set but still slightly soft, about 2–3 minutes total (for scrambled) or cook to desired doneness if making an omelet.
Add cheese and bacon
When the eggs are almost done, sprinkle 1 cup shredded cheddar cheese evenly over the eggs. Crumble or chop the cooked bacon into bite-sized pieces and scatter over the cheese (reserve a little bacon for garnish if desired). Cover the skillet briefly (30–60 seconds) to melt the cheese fully.
Finish and serve
Remove skillet from heat. If making scrambled eggs, gently fold the eggs to incorporate the melted cheese and bacon. For an omelet, fold and slide onto a plate. Taste and adjust seasoning if needed. Sprinkle optional 1 tablespoon chopped chives on top for color and fresh flavor. Serve immediately.
Seasoning & garnish
Use the 1 teaspoon salt and 1 teaspoon pepper measured into the egg mixture; adjust at the end if required. Add 1 tablespoon chopped chives or other fresh herbs as a bright garnish just before serving.