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These scrambled eggs are a simple, satisfying breakfast that comes together in minutes. The eggs cook up soft and fluffy, and the addition of crisp crumbled bacon adds smoky, salty flavor to every bite.
It’s an easy recipe to customize—add green onions for freshness, cheese for richness, or herbs for a subtle lift. Whether you’re making a quick weekday breakfast or a relaxed weekend plate, these bacon-studded scrambled eggs always hit the spot.
What You’ll Like About This Dish
Quick and reliable. Simple ingredients come together fast for an easy breakfast.
Bacon flavor throughout. Crisp, smoky bacon adds savory richness to the soft eggs.
Easy to customize. Add herbs, cheese, or vegetables to suit your taste.
Ingredient Notes
- Bacon: Thick-cut or regular strips work—cook until crisp for best texture.
- Eggs: Large eggs whisk into fluffy, tender curds when cooked low and slow.
- Milk: Helps soften the texture and lighten the eggs.
- Salt and pepper: Essential for seasoning; adjust to taste.
- Butter: Adds richness and keeps the eggs from sticking.
- Green onions: Optional, but add bright, fresh flavor and color.
Steps to Make Basic Scrambled Eggs With Bacon
- Cook the bacon in a skillet until crisp, then drain and crumble.
- Beat the eggs with milk, salt, and pepper until well combined.
- Melt butter in a skillet over medium-low heat.
- Pour in the egg mixture and let it begin to set.
- Gently lift and fold the eggs as they cook.
- Stir in the crumbled bacon and green onions, if using.
- Cook just until the eggs are barely set and serve immediately.
Tips for Scrambled Eggs With Bacon
- Cook the eggs low and slow for soft, tender curds.
- Don’t overcook—the eggs should still look slightly glossy when you take them off the heat.
- Crumble the bacon finely so it distributes evenly through the eggs.
- Add cheese at the end for extra creaminess.
Recipe Variations
- Cheesy bacon eggs. Stir in shredded cheddar or Monterey Jack.
- Herb version. Add chives, parsley, or dill at the end.
- Veggie scramble. Sauté bell peppers, mushrooms, or spinach before adding the eggs.
- Spicy twist. Add a pinch of cayenne, chopped jalapeño, or hot sauce.
- Loaded scramble. Add diced tomatoes, cheese, and green onions for a fuller breakfast.
Serving Suggestions
- Serve with toast, English muffins, or biscuits.
- Pair with fresh fruit or breakfast potatoes.
- Add a side of grits or hash browns.
- Garnish with extra green onions or herbs.
How to Store Scrambled Eggs With Bacon
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Not recommended, as eggs become watery when thawed.
Reheat: Warm gently in a nonstick skillet over low heat or microwave briefly at 50% power.
Mexican scrambled eggs, also known as migas, are another great way to enjoy scrambled eggs, or you might like these creamed eggs.
Basic Scrambled Eggs With Bacon
Ingredients
- 4 to 6 strips bacon
- 8 large eggs
- ¼ cup milk
- ½ tsp salt
- ⅛ tsp pepper
- 2 tbsp butter
- 2 tbsp thinly sliced green onion tops (optional)
Instructions
- Place a large skillet over medium heat. Add the bacon and cook until crisp; remove the bacon to paper towels to drain. Crumble the bacon and set aside. Wipe out the skillet.4 to 6 strips bacon
- In a mixing bowl, beat the eggs with the milk, salt, and pepper until well blended.8 large eggs | 1/4 cup milk | 1/2 tsp salt | 1/8 tsp pepper
- Melt the butter in the skillet over medium heat until hot and sizzling; pour in the egg mixture. Reduce the heat to medium-low. As the egg mixture begins to set on the bottom and sides of the skillet, lift and fold over with a spatula. Cook until eggs are almost set; fold in the bacon and green onion, if using. Heat through and serve immediately.2 tbsp butter | 2 tbsp thinly sliced green onion tops (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
