Loaded Scrambled Eggs for a Crowd
Elevate your breakfast game with this "Loaded Scrambled Eggs for a Crowd," a hearty and flavorful dish perfect for feeding a group of hungry guests. This easy-to-make recipe combines fluffy scrambled eggs with crispy bacon, sautéed bell peppers, onions, and nutrient-packed baby spinach, all folded together with melty cheddar cheese for a creamy, savory bite. The addition of green onions as a garnish adds a final pop of freshness and color. Ideal for brunch parties or family gatherings, this one-pan wonder is ready in just 35 minutes and pairs beautifully with toast, bagels, or breakfast potatoes. Whether you're hosting a weekend brunch or meal prepping for the week, this crowd-pleaser is sure to impress! Keywords: loaded scrambled eggs, breakfast for a crowd, easy brunch recipes, savory scrambled eggs, bacon and eggs recipe.
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Recipe Information
Ingredients
- 24 pieces large eggs
- 1.5 cups whole milk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1 pound bacon
- 2 medium bell peppers (any color, diced)
- 1 large onions (diced)
- 3 cups baby spinach (chopped)
- 2 cups shredded cheddar cheese
- 0.5 cup green onions (sliced, for garnish)
Instructions
In a large mixing bowl, crack the eggs and whisk them thoroughly with the milk, salt, and black pepper until well combined. Set aside.
In a large skillet or griddle, cook the bacon over medium heat until crispy. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease. Once cool, crumble the bacon into bite-sized pieces and set aside.
Drain most of the bacon fat from the skillet, leaving about 1 tablespoon for flavor. Add the diced onions and bell peppers to the skillet. Sauté over medium heat for 5-7 minutes until softened.
Add the chopped spinach to the skillet and cook for an additional 2-3 minutes until wilted. Remove the vegetables from the skillet and set them aside.
Wipe the skillet clean and return it to the stovetop over low-medium heat. Add the butter and allow it to melt, coating the skillet evenly.
Pour the whisked eggs into the skillet. Let the eggs sit for 1-2 minutes without stirring to begin setting, then gently fold the eggs with a spatula, scraping the edges and bottom of the pan to create soft curds.
When the eggs are about halfway cooked (still slightly runny), stir in the sautéed vegetables, crumbled bacon, and shredded cheese. Continue folding the mixture gently until the eggs are fully cooked but still soft and creamy.
Remove the scrambled eggs from the heat immediately to avoid overcooking. Transfer to a large serving dish and garnish with sliced green onions.
Serve warm with your choice of toast, bagels, or breakfast potatoes. Enjoy!
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.2 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 241 mg | 19% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 472 mg | 10% | |
*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.
