Basic Scrambled Eggs With Bacon
These easy scrambled eggs are finished with crumbled bacon and optional sliced green onion tops.
by Diana Rattray
Bacon and optional green onions elevate these otherwise ordinary scrambled eggs. Serve them along with toast, hash browns, and fresh sliced melon for a fabulous hearty breakfast. Or pile some on a croissant or English muffin for a delicious breakfast sandwich.
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
These easy scrambled eggs are finished with crumbled bacon and optional sliced green onion tops.
Ingredients
- 4 to 6 strips bacon
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons 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.
- In a mixing bowl, beat the eggs with the milk, salt, and pepper until well blended.
- Melt the butter in the skillet over medium-low heat until hot; pour in egg mixture. Reduce heat. As the egg mixture begins to set on 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.
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