Description
Transform your breakfast with these Loaded Scrambled Eggs, packed with savory beef, vibrant veggies, and gooey cheese. This hearty dish is perfect for any meal of the day and is incredibly customizable!
Ingredients
Scale
- 2–3 large eggs per person
- 1 tablespoon full-fat milk or cream per two eggs
- 1 tablespoon butter (or neutral oil like avocado or canola oil)
- Pre-cooked beef sausage (crumbled or sliced) or diced, cooked beef steak
- Diced cooked ham or crumbled breakfast beef bacon
- Finely diced bell peppers (red, green, and yellow)
- Finely chopped onion
- Sliced mushrooms
- Fresh spinach (washed and roughly chopped)
- Cherry tomatoes (halved)
- Shredded sharp cheddar cheese
- Monterey Jack cheese
- Crumbled feta cheese
- Goat cheese
- Pepper jack cheese
- Salt
- Freshly ground black pepper
- Garlic powder (optional)
- Smoked paprika (optional)
- Chopped chives or parsley (for garnish)
Instructions
- Prepare Your Mix-Ins: Finely dice your bell peppers and onion, slice your mushrooms, and wash and roughly chop your spinach. Cook your chosen protein if it’s not pre-cooked, then crumble or dice it. Grate your cheese.
- Sauté the Veggies and Protein: Heat a large non-stick skillet over medium heat. Add a teaspoon of oil or a small pat of butter. Once hot, add your diced onions and bell peppers. Sauté for 3-5 minutes until they start to soften. Then, add the sliced mushrooms and cook for another 2-3 minutes until they release their moisture and brown slightly. Stir in the spinach and cook just until it wilts down, about 1 minute. Add your pre-cooked protein to the pan to warm through, tossing it with the vegetables. Remove from the skillet and set aside.
- Whisk the Eggs: In a medium bowl, crack your eggs. Add the milk or cream, a generous pinch of salt, and a good grind of black pepper. Whisk vigorously until fully combined and slightly frothy.
- Scramble the Eggs: Wipe out the skillet or use a clean non-stick pan. Melt a tablespoon of butter over medium-low heat. Pour in the whisked egg mixture.
- Cook Gently: Let the eggs sit undisturbed for about 30 seconds until the edges begin to set. Using a silicone spatula, gently push the cooked edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this motion until the eggs are mostly set but still slightly wet and glossy, about 3-5 minutes.
- Load Them Up: Just before the eggs are fully set, add your cooked vegetable and protein mix-ins back into the pan. Sprinkle the shredded cheese evenly over the top. Gently fold everything together a few times.
- Finish and Serve: Cook for another 30 seconds to a minute until the cheese is melted and the eggs are cooked to your desired consistency. Garnish with fresh chopped chives or parsley, if desired. Serve hot and enjoy!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 300 mg
Keywords: Don't overcook the eggs; they should be slightly undercooked when removed from heat for a creamy texture. Use a good non-stick pan for best results and feel free to customize with different proteins or veggies.