Easy Scrambled Eggs with Bacon

Fluffy scrambled eggs folded with crispy bacon for a fast, comforting breakfast you can make in minutes.

Amanda

Prep Time 5

Cook Time 8

Total Time 13

Serving Size servings

Equipment

Non-stick skillet (10-inch)
medium mixing bowl
Fork or whisk
Rubber or silicone spatula
Knife
cutting board
plate
Paper towels

Ingredients

4 large eggs
2 tbsp milk or cream optional but helps make eggs fluffy
1 tbsp butter
4 to 6 strips bacon regular pork bacon; turkey bacon also works
salt to taste, preferably added at the end
black pepper to taste
shredded cheese optional; add in the last 30 seconds (cheddar is great)

Instructions

Cook the bacon in a non-stick skillet over medium heat, flipping occasionally, until crisp (about 5–7 minutes). Transfer to a paper towel–lined plate to drain.
Carefully pour off most of the bacon fat, leaving about 1 tablespoon in the pan. Reduce heat to low.
Crack the eggs into a bowl. Whisk with the milk or cream (if using) and a pinch of pepper until well combined.
Pour the eggs into the skillet. Let them sit undisturbed for 10–15 seconds, then gently push the set edges toward the center with a spatula. Continue slow, gentle folding as the uncooked egg flows to the hot pan.
When the eggs are mostly set but still glossy, chop or crumble the bacon and fold it in. Add shredded cheese now if using.
Remove from heat while the eggs are still slightly soft; residual heat will finish cooking. Season with salt to taste and serve immediately.

Notes

Tips: Keep the heat low for tender eggs. If you want less stovetop mess, bake bacon at 400°F (205°C) for 15–20 minutes. Leftovers keep 1–2 days; reheat gently.

Nutrition