Skillet Scramble Surprise
Wake up your breakfast routine with the ultimate **Skillet Scramble Surprise**, a hearty and flavor-packed dish that brings together fluffy scrambled eggs, vibrant sautéed vegetables, and gooey melted cheddar cheese—all in one skillet! Perfectly seasoned with just the right balance of salt and pepper, this quick and easy recipe is customizable with optional bacon or sausage for a savory twist. Featuring fresh spinach, diced bell peppers, onions, and earthy mushrooms, this nutritious breakfast is ready in just 25 minutes, making it ideal for busy mornings or a weekend brunch. Serve it hot and watch as the melted cheese and warm spices bring everyone back for seconds. Whether you're cooking for family or a small gathering, this one-pan wonder is guaranteed to impress! Keywords: scrambled eggs, one-skillet breakfast, brunch ideas, vegetable-packed breakfast, melted cheese eggs.
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons milk
- 2 tablespoons butter
- 1 medium, diced bell pepper
- 1 small, diced onion
- 1 cup, sliced mushrooms
- 1 cup, fresh, packed spinach
- 1 cup shredded cheddar cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup, crumbled (optional) cooked bacon or sausage
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat a large nonstick skillet over medium heat and add butter. Let it melt and coat the skillet evenly.
Add the diced bell pepper and onion to the skillet. Sauté for 3–4 minutes, or until the vegetables begin to soften.
Add the sliced mushrooms and sauté for another 2–3 minutes until they release their moisture and are slightly browned.
Stir in the spinach and cook for 1–2 minutes, just until it wilts.
If using cooked bacon or sausage, add it to the skillet now and stir to distribute evenly.
Reduce the heat to medium-low. Pour the egg mixture into the skillet over the vegetables and meat, and let it cook undisturbed for 1 minute.
Using a spatula, gently stir and fold the mixture from the edges toward the center, allowing the uncooked eggs to flow to the bottom of the skillet.
Continue to stir and fold every 30 seconds until the eggs are mostly cooked but still slightly soft, about 3–4 minutes.
Sprinkle the shredded cheddar cheese evenly over the scramble and cover the skillet with a lid. Allow the cheese to melt for 1–2 minutes.
Remove the skillet from heat and serve immediately. Garnish with additional cheese or fresh herbs if desired.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1443 mg | 481% | |
| Sodium | 4850 mg | 211% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 15.7 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1122 mg | 86% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2450 mg | 52% | |
*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.
