Bacon, Egg, And Cheese Scrambler Recipe

Cook bacon

Arrange bacon slices in a cold skillet in a single layer. Place over medium heat and cook, turning occasionally, until crisp and browned, about 8–10 minutes. If glazing, brush maple syrup on bacon in the last 1–2 minutes and cook until caramelized. Transfer bacon to a paper towel–lined plate to drain and cool slightly. Reserve 1 tablespoon bacon fat in the skillet and discard excess or save for another use.

Once slightly cooled, chop or tear bacon into bite-sized pieces. Keep warm.

While bacon cooks, finely dice the yellow onion and red bell pepper so they total about 1/2 cup combined.

Heat the skillet with the reserved 1 tablespoon bacon fat over medium heat. Add diced onion and bell pepper and sauté until softened and translucent, about 3–4 minutes. If the pan seems dry, add a teaspoon of butter or oil.

Transfer sautéed vegetables to a bowl and set aside; wipe the skillet lightly with a paper towel if there is excess fat but keep some for flavor.

Crack the eggs into a medium bowl. Add the whole milk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk vigorously until blended and slightly frothy (about 20–30 seconds). This yields light, tender scrambled eggs.

Place the skillet back over medium-low heat and add 1 tablespoon unsalted butter. Swirl to coat the pan. Pour the whisked eggs into the skillet.

Allow the eggs to begin setting at the edges for about 20 seconds, then using a silicone spatula scrape the eggs from the edges toward the center, forming large soft curds. Continue gently folding every 10–15 seconds. Total cooking time should be 2–3 minutes for soft, creamy eggs. Do not overcook.

When the eggs are about 90% set but still slightly glossy, fold in the chopped bacon pieces and sautéed vegetables. Sprinkle in 3/4 cup of the shredded cheddar and fold gently until cheese begins to melt and eggs finish setting, about 30 seconds. Adjust seasoning with the remaining salt and pepper to taste.

Taste and adjust seasoning. If using chives and parsley, fold in finely chopped chives (1 tablespoon) and sprinkle parsley on top for color. Add the remaining 1/4 cup cheddar on top if you want extra cheesiness.

Remove pan from heat and let the eggs rest 30 seconds; residual heat will finish melting the cheese without overcooking the eggs.

Divide the bacon, egg & cheese scrambler onto 4 slices of toast or into warm tortillas. Top with extra chopped bacon or herbs if desired and serve immediately with hot sauce or ketchup on the side.

Estimated plating suggestion: 1/4 of the scramble per serving, with 1 slice of toast or 1 tortilla each.