Add a little color and extra flavor to ordinary scrambled eggs with bacon, onion, peppers and your favorite cheese.
Add the oil then preheat the pan to 350°F/ 175°C (medium).
Cook the bacon for 3- 4 minutes or until the fat has rendered and it is golden brown. While the bacon cooks, prepare a plate or tray lined with paper towels.
Using a slotted spoon remove the bacon and transfer it to a small plate lined with paper towels. Keep the fat in the pan.
Cook the potatoes for 5 minutes or until light golden brown and tender when poked with a fork.
Stir in the vegetables and seasoning, then continue cooking for 1 minute or until the vegetables become slightly toasted.
Turn off the heat and transfer the vegetables to a small bowl and then mix in the bacon. Wash the pan before continuing.
Preheat the pan to 325°F/ 165°C (medium), then add the butter and allow it to melt compeltly.
While the pan preheats, whisk the eggs until the whites and yolks are well incorporated. Lightly season with kosher salt and black pepper.
Pour the eggs into the center of the pan and gently fold the edges of the eggs toward the center of the pan. Cook the eggs for approximately 1-2 minutes or until they reach your desired doneness.
Turn off the heat and then add the bacon and vegetables to the eggs and mix until the filling ingredients are well incorporated.
Transfer the eggs to plates or a serving dish.
Sprinkle some cheddar cheese and enjoy with toast or a side of Crispy Bacon
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