Cheese Eggs with Bacon and Peppers
Indulge in the ultimate breakfast comfort food with this recipe for Cheese Eggs with Bacon and Peppers. Perfectly fluffy scrambled eggs are elevated with the creamy richness of melted cheddar cheese, crispy crumbled bacon, and vibrant sautéed red and green bell peppers. This hearty, protein-packed dish comes together in just 25 minutes, making it ideal for busy mornings or a leisurely brunch. The blend of smoky, cheesy, and savory flavors is complemented by the velvety texture of the eggs, which are cooked low and slow for the perfect consistency. Serve these delicious cheese eggs with a side of toast or enjoy them on their own for a satisfying start to your day that's loaded with texture, bold taste, and irresistible aromas!
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 6 slices bacon strips
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
Instructions
Heat a large skillet over medium heat and add the bacon slices. Cook the bacon for 4-5 minutes on each side or until crispy. Remove the bacon from the pan and place it on a paper towel-lined plate to drain. Once cool, crumble the bacon into small pieces and set aside.
In the same skillet, drain most of the bacon grease, leaving about 1 teaspoon. Add the olive oil and diced red and green bell peppers. Sauté for 4-6 minutes until the peppers are softened. Remove the peppers from the skillet and set aside.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Heat the skillet over medium-low heat and melt 1 tablespoon of butter. Pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds.
Using a spatula, gently stir the eggs, cooking slowly to achieve a creamy texture. When the eggs are mostly set but still slightly runny, sprinkle the shredded cheddar cheese over the top and fold it into the eggs.
Once the cheese is melted and the eggs are fully cooked, add the sautéed bell peppers and crumbled bacon back into the skillet. Gently fold them into the eggs.
Remove the skillet from the heat and serve the cheese eggs warm. Pair with toast or enjoy as is!
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1322 mg | 441% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.2 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 1039 mg | 80% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
