Loaded Scrambled Eggs

Looking for a hearty, protein-packed breakfast that’s bursting with flavor? These Loaded Scrambled Eggs are the ultimate way to start your day right. Fluffy eggs meet savory veggies, gooey cheese, and seasoned beef in a dish that’s as satisfying as it is simple. Whether you’re feeding a hungry family or fueling up for a busy day, this recipe is a guaranteed winner.

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Why You’ll Love This Recipe
Perfectly Fluffy – Master the art of soft, creamy scrambled eggs.
Fully Loaded – Packed with cheese, beef, peppers, and more for a satisfying meal.
One-Pan Wonder – Minimal cleanup with maximum flavor.
Customizable – Add or swap ingredients based on your taste.
Great for Any Time – Ideal for breakfast, brunch, or even breakfast-for-dinner nights.

Ingredients You’ll Need

For the Eggs:

• 6 large eggs
• ¼ cup milk (for extra fluffiness)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp butter or olive oil

For the Loaded Fillings:

• ½ cup ground beef (cooked and seasoned with a pinch of salt, pepper, and garlic powder)
• ⅓ cup shredded cheddar cheese (or any cheese you love)
• ¼ cup red bell pepper, finely diced
• ¼ cup green bell pepper, finely diced
• ¼ cup onion, finely diced
• ¼ cup cherry tomatoes, halved
• 2 tbsp green onions, chopped
• 2 tbsp fresh parsley or cilantro, chopped (optional)

For Serving:

• Toast, tortillas, or breakfast potatoes
• Hot sauce or salsa (optional)
• Avocado slices (optional)

Tools You’ll Need

• Medium mixing bowl
• Whisk or fork
• Non-stick skillet
• Spatula
• Knife and chopping board

Step-by-Step Instructions

Step 1: Prep the Fillings

1. In a small pan over medium heat, cook the ground beef until browned, seasoning with salt, pepper, and garlic powder. Drain excess fat and set aside.
2. Dice all vegetables and set them aside in separate bowls for easy assembly.

Step 2: Whisk the Eggs
3. In a medium bowl, crack the eggs and add milk, salt, and black pepper.
4. Whisk until fully combined and slightly frothy for a fluffier texture.

Step 3: Cook the Veggies
5. Heat butter or olive oil in a non-stick skillet over medium heat.
6. Add onions and bell peppers, and sauté for 2-3 minutes until slightly softened.
7. Add cherry tomatoes and cook for another minute.

Step 4: Add the Eggs
8. Lower the heat to medium-low. Pour in the egg mixture over the sautéed veggies.
9. Let the eggs sit undisturbed for a few seconds, then gently stir with a spatula from the edges to the center.
10. Continue to cook, stirring occasionally, until eggs are just set but still soft and creamy.

Step 5: Add the Good Stuff
11. Once the eggs are nearly done, sprinkle in the cooked beef and shredded cheese.
12. Gently fold everything together until the cheese is melty and eggs are fully cooked but not dry.

Step 6: Finish & Serve
13. Remove the skillet from heat and top with chopped green onions and parsley or cilantro.
14. Serve warm with toast, tortillas, or potatoes. Add avocado slices or a dash of hot sauce if desired.

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Tips for Perfect Loaded Scrambled Eggs
Low & Slow – Cook your eggs over medium-low heat for the creamiest texture.
Don’t Over-Stir – Let the eggs cook slightly between stirs to create soft curds.
Fresh Ingredients – Use ripe tomatoes, crisp peppers, and high-quality cheese for the best flavor.
Customize It – Try swapping beef for turkey, chicken, or a veggie alternative.
Double the Batch – This recipe scales well, so you can feed a crowd with ease.

Serving Suggestions
Breakfast Burrito – Wrap your loaded eggs in a warm tortilla with salsa and avocado.
Egg Bowl – Serve over roasted potatoes or rice for a filling meal.
Toast Topping – Pile the scramble on top of sourdough or whole grain toast.
Stuffed Bell Peppers – Fill halved roasted peppers with the scramble for a creative twist.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Not ideal, as eggs may become rubbery after thawing, but possible for short-term storage.

Reheating:
Stovetop: Reheat gently in a skillet over low heat, adding a splash of milk if needed.
Microwave: Warm in 30-second intervals, stirring in between to avoid overcooking.

Frequently Asked Questions

1. Can I make this recipe dairy-free?
Yes! Simply omit the cheese or use a dairy-free cheese alternative, and skip the milk or use a plant-based version.

2. How do I make it vegetarian?
Leave out the beef and replace it with sautéed mushrooms, spinach, or plant-based crumbles.

3. Can I prep this ahead of time?
You can chop the veggies and cook the beef the night before. Store them separately and combine with fresh eggs in the morning.

4. What’s the best cheese to use?
Cheddar is classic, but Monterey Jack, mozzarella, or even pepper jack adds a fun twist.

Final Thoughts
Loaded Scrambled Eggs are the ultimate breakfast upgrade—hearty, cheesy, and packed with vibrant flavors. They come together quickly in one pan, making them perfect for busy mornings or leisurely brunches. Plus, they’re endlessly adaptable to whatever you have on hand.

Try them out and make your mornings more delicious than ever! Let us know your favorite add-ins and tag your creations online!

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 340 | Protein: 22g | Carbohydrates: 8g | Fat: 25g | Fiber: 1g | Sodium: 380mg

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