Bacon & Cheddar Scramble Recipe

Prepare bacon

Place a large cold skillet or frying pan over medium heat. Arrange bacon strips in a single layer. Cook until edges are crisp and bacon is browned, about 6-10 minutes, turning occasionally for even cooking. Remove bacon to a paper towel-lined plate and drain. When cool, roughly chop into 1/2-inch pieces. Reserve 1 tablespoon of bacon fat in the pan; discard the rest or save for another use.

Sauté aromatics

If necessary, add the butter to the skillet with the reserved bacon fat and melt over medium-low heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes. Add the diced tomato and cook 1-2 minutes more just to warm and slightly soften; avoid overcooking so tomatoes retain some texture. Transfer onion and tomato to a bowl and set aside.

Beat eggs

Crack the eggs into a medium bowl. Add the milk, 1/4 teaspoon kosher salt (reserve remainder), and freshly ground black pepper. Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy, about 30 seconds. This produces tender, slightly creamy curds.

Cook eggs

Wipe the skillet clean if there are burned bits, then return to low-medium heat and add the remaining 1 teaspoon of butter (if desired) or use the reserved bacon fat. Pour the beaten eggs into the skillet and let sit undisturbed for 15-20 seconds until edges just begin to set. Using a heatproof spatula, gently stir from the edges toward the center, forming soft, large curds. Continue gently stirring and folding every 10-15 seconds. When eggs are about 70% set but still glossy and slightly runny, sprinkle in the chopped bacon, sautéed onion and tomato mixture, and half of the shredded cheddar. Fold gently to combine and allow residual heat to finish cooking the eggs, about 30-60 seconds. Avoid overcooking; eggs should be soft and moist.

Finish and serve

Remove the pan from heat. Taste and adjust seasoning with the remaining kosher salt if needed and a little more black pepper. Sprinkle the remaining cheddar on top so it melts slightly from the residual heat. Garnish with chopped fresh chives if using. Serve immediately with toast or on its own.