Bacon & Eggs Mix Recipe

Prep produce and eggs

Crack all 6 eggs into a medium mixing bowl. Add 3 tablespoons of milk or half-and-half, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk vigorously until homogenous and slightly frothy. Finely dice 1/2 small yellow onion and thinly slice 1 tablespoon fresh chives. If using parsley, chop it and set aside. Place 4 slices of bread or muffins out for toasting if serving.

Slice bacon into 1-inch pieces (or leave whole if you prefer strips).

Pan-fry method (recommended)

Heat a large nonstick or cast-iron skillet over medium heat. Add bacon slices (or pieces) in a single layer without overcrowding. Cook 3–5 minutes per side, flipping occasionally, until the bacon reaches your preferred crispness. Transfer cooked bacon to a plate lined with paper towels to drain. Reserve 1 tablespoon of bacon fat in the pan; discard excess or save for another use.

Alternative oven method

Preheat oven to 400°F (200°C). Arrange bacon on a parchment-lined baking sheet and bake 12–18 minutes until crisp. Remove and drain on paper towels. Reserve 1 tablespoon bacon fat for the skillet.

Keep the skillet over medium heat with the reserved 1 tablespoon bacon fat. Add 1/2 diced small onion and sauté 2–3 minutes until softened and translucent (do not brown). If using whole bacon pieces set aside earlier, you can add them now to warm through for 30–60 seconds.

Scrambled style (soft, creamy)

Reduce heat to medium-low and add 1 tablespoon butter to the skillet with onions and bacon fat. Pour the whisked egg mixture into the pan. Allow eggs to sit undisturbed for about 10–15 seconds until edges begin to set. Using a spatula, gently push cooked edges toward the center, letting uncooked egg flow out. Continue stirring in wide slow folds for 2–3 minutes until large, moist curds form but eggs remain slightly underdone—they will finish carrying residual heat. Remove pan from heat.

Fold in bacon and finish

Roughly chop or tear the cooked bacon into bite-size pieces if not already sliced. Add bacon pieces to the pan and gently fold them into the eggs. Taste and adjust seasoning with a pinch more salt and pepper if needed. Stir in sliced chives and chopped parsley (if using). If you like a touch of heat, add 1 teaspoon hot sauce and fold once more.

Toast bread or English muffins and butter them if desired. Divide the bacon-and-egg mixture among 3–4 plates (see servings). Serve immediately on top of toast or alongside. Garnish with an extra sprinkle of chives or parsley.

Leftovers: cool to room temperature, store in an airtight container in fridge up to 2 days. Reheat gently in a skillet over low heat to avoid drying.