Loaded Scrambled EggsJump to Recipe
This Loaded Scrambled Eggs situation started as an omelet. I wanted it to have fresh summer corn… and peppers… and tomatoes… and bacon…
I made one omelet and it just didn’t have enough filling. So instead of continue with the omelet idea, I thought I’d just make really good scrambled eggs (like my perfect cheesy eggs) and then pile the filling on top. This ends up being the best of all worlds. It’s better than a scramble or omelet given the fillings here and is easy to serve up as a side dish or just pile it in a bowl and make a full breakfast out of it!
It worked for me and it’ll work for you.
For the indecisive breakfast lover. This is too much filling to make an omelet with so I just piled it high and called it LOADED. A delicious breakfast, no doubt.
- In advance, cook bacon until crispy and chop. (Also a great use for leftover bacon).
- Cut the kernels off the ear of corn. Stir together with onion and peppers. Add to a large skillet with olive oil over medium-high heat. Cook for 3-4 minutes until veggies soften.
- Right at the end of cooking, add chopped bacon and tomatoes. Stir together and set aside.
- For eggs, add butter to a medium skillet (non stick works well) over medium heat. Once butter is melted, add scrambled eggs. Let sit for 30 seconds so the eggs start to set, then start stirring vigorously and turn heat down to low. Cook until eggs are just barely set and still have some liquid egg on them, maybe 60-90 seconds.
- When eggs are mostly cooked, add cheese and fold together. Remove from heat and the residual heat will finish cooking eggs and melt cheese.
- Transfer eggs to a serving dish and make a moat in the center of the eggs. Pile in the fillings. Then top with fresh chives and season with salt and pepper. Serve immediately.
Loaded Scrambled Eggs
The filling/topping for this dish is substantial, but I like to do in two batches. The first batch is stuff that you can cook all together: sweet corn, red onions, jalapenos, and green peppers.
The second group is tomatoes and bacon. The bacon should be cooked in advance (or use leftovers). The tomatoes should be essentially uncooked in the final dish. You don’t want them to break down at all.
Add some olive oil to a large skillet and cook the veggies for a few minutes until they start to soften. A little salt and pepper wouldn’t hurt.
Right when they are done, add the bacon/tomato combo and remove it from the heat. Done deal.
Then make eggs! I like large curds in my scrambled eggs, but hate overcooked eggs. The method I use is to start them over pretty high heat and let them start to set, but then turn the heat down and stir vigorously as they cook. When the eggs are 90% cooked (still some liquid egg), remove them from the heat and add cheese. The leftover heat in the pan will finish cooking the eggs and melt the cheese.
When the eggs are done move them to a serving dish and make a little moat in the middle so you can pile in your fillings. Fresh chives are a final garnish.
This easily serves four as a side dish with some toast or potatoes. The flavors are all amazing and it uses fresh corn and tomatoes which should be at their prime right now.
Make some better scrambled eggs. Load it up!
Here are a few other great egg recipes!