Description
Loaded Scrambled Eggs are a hearty and flavorful breakfast dish packed with tender scrambled eggs, sautéed vegetables, savory proteins, and melted cheese. This recipe combines fresh bell peppers, onions, mushrooms, spinach, and your choice of pre-cooked meats with a blend of sharp and creamy cheeses for a truly satisfying morning meal. The eggs are cooked gently to maintain a creamy texture, then folded with the nutrient-rich veggies and protein for a delicious, protein-packed start to your day.
Ingredients
Scale
Egg Mixture
- 2-3 large eggs per person
- 1 tablespoon full-fat milk or cream per two eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- Garlic powder (optional), to taste
- Smoked paprika (optional), to taste
Vegetables
- Finely diced bell peppers (red, green, and yellow), about ¼ cup per person
- Finely chopped onion, about 2 tablespoons per person
- Sliced mushrooms, about ¼ cup per person
- Fresh spinach, washed and roughly chopped, about ¼ cup per person
- Cherry tomatoes, halved, about 5-7 per person (optional)
Proteins
- Pre-cooked beef sausage, crumbled or sliced, about ¼ cup per person
- Diced cooked ham or crumbled breakfast beef bacon, about ¼ cup per person
- Diced cooked beef steak (optional), about ¼ cup per person
Cheeses
- Shredded sharp cheddar cheese, about 2 tablespoons per person
- Monterey Jack cheese, about 2 tablespoons per person
- Crumbled feta cheese, about 1 tablespoon per person (optional)
- Goat cheese, about 1 tablespoon per person (optional)
- Pepper jack cheese, about 2 tablespoons per person (optional)
Other
- 1 tablespoon butter (or neutral oil like avocado or canola oil)
- 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. If you’re using non-pre-cooked protein, cook it first, then crumble or dice as needed. Grate or crumble all cheeses you plan to use.
- 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 diced onions and bell peppers. Sauté for 3 to 5 minutes until they soften. Add sliced mushrooms and cook 2 to 3 minutes until browned and moisture is released. Stir in spinach and cook about 1 minute until it wilts. Add pre-cooked protein, tossing to warm through. Remove mixture from skillet and set aside.
- Whisk the Eggs: In a medium bowl, crack the eggs. Add milk or cream, a pinch of salt, and freshly ground pepper. Optionally add garlic powder and smoked paprika. 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 egg mixture evenly.
- Cook Gently: Let the eggs sit undisturbed for about 30 seconds until edges set. Using a silicone spatula, gently push cooked edges toward the center while tilting the pan so uncooked egg flows underneath. Continue until eggs are mostly set but still wet and glossy, about 3 to 5 minutes.
- Load Them Up: Just before eggs fully set, add the sautéed vegetable and protein mix back into the pan. Sprinkle shredded cheeses evenly over the top. Gently fold everything together several times to combine.
- Finish and Serve: Cook for another 30 seconds to 1 minute until cheese melts and eggs reach desired doneness. Garnish with fresh chopped chives or parsley. Serve hot and enjoy your loaded scrambled eggs!
Notes
- You can adjust the amount and types of proteins and cheeses based on preference and dietary needs.
- Use low-fat milk or omit cream to reduce fat content.
- For a vegetarian version, omit proteins and increase vegetables and cheese.
- Be careful to cook eggs gently on medium-low heat to maintain creamy texture and avoid overcooking.
- Fresh herbs add brightness and a fresh aroma, but are optional.
- Cooking vegetables first ensures they’re tender and well-integrated into the eggs.
