Loaded Scramble Eggs

In a large bowl, whisk together the eggs, milk, and salt until well combined. Set aside.

8 eggs, ½ cup milk, ¼ teaspoon salt
Heat the butter in a large skillet over medium heat. Once heated, add in the onion, bell peppers, mushrooms, and a pinch of salt. Cook for a few minutes until softened.

1-2 tablespoons butter, ½ small onion, ½ cup bell peppers, ¾ cup mushrooms
Stir in the tomatoes and bacon.

2 Roma tomatoes, 4 slices cooked bacon
Pour in the egg mixture. Gently scramble the eggs to your liking, using a spatula to break them apart and stir as they cook.
Top with cheddar cheese and chives to serve.

½ cup shredded cheddar cheese, chopped chives
Notes

*I recommend bringing eggs to room temperature before cooking for best results.

**Milk adds moisture and creaminess to egg scrambles. Cream and non-dairy milks can be used if you prefer, but I prefer full-fat milk for the best texture.

***If using salted butter or if you’d like to reduce sodium, skip the salt.