Our Favorite Scrambled Eggs

by Darcie
eggs and avocado

If Logan and I have one go-to meal for weekend brunch, it’s scrambled eggs. We’ve done various combinations, but this one is our absolute favorite – bell peppers, onions, mushrooms, and bacon.

And cheese. Always cheese.

Are you ready for this?!

INGREDIENTS

4 eggs

Splash of half and half (can use any kind of milk you prefer)

Salt and pepper

2 teaspoons minced garlic

6 slices of bacon

⅓-½ cup shredded cheese (we usually use cheddar or pepper jack)

½ red bell pepper, diced

½ green bell pepper, diced

½ onion, diced

⅓ cup mushrooms, sliced

1 avocado, sliced

Hot sauce, if desired

SERVING SIZE

Serves 2, large portions

DIRECTIONS

Heat oven to 425 degrees F.veggiesCook bacon until crispy, about 10 minutes.

veggiesAdd bacon fat to a large skillet. When hot, add peppers and onions. Cook until partially soft, about 5-8 minutes.

veggies in skilletAdd mushrooms and garlic and cook until soft, about 3-5 minutes.

cooked veggiesWhile veggies are cooking, crack eggs into a bowl.  Add salt and pepper to taste.  Add a splash of half and half and scramble until combined.

eggs and avocadoCrumble bacon and add to pan.

bacon and veggiesPour eggs over veggies and bacon. Let sit for about 30 seconds then slowly move eggs around the pan.

bacon eggs and veggiesWhen eggs are also completely cooked, add cheese and continue stirring just until cheese is melted.

eggs with cheeseRemove from heat and add to bowls. Top with sliced avocado. Add hot sauce, if desired.

eggs and avocadoGet ready to LOVE your brunch!

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