Scrambled Eggs With Bacon

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 03/20/21
Scrambled Eggs With Bacon

The Spruce / Maxwell Cozzi
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
239 Calories
19g Fat
2g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 239
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 40%
Cholesterol 283mg 94%
Sodium 563mg 24%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 15g
Vitamin C 1mg 3%
Calcium 95mg 7%
Iron 1mg 8%
Potassium 193mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Scrambled eggs with bacon is a versatile recipe. It's a simple, everyday breakfast recipe but special enough that you could serve it for a crowd at brunch. You often see scrambled eggs served with bacon, but this recipe has tons of flavor because the scrambled eggs are cooked in some of the bacon fat, then the bacon is folded into the eggs along with cheese. The end result is rich, creamy, salty, and smoky with the wonderful crunch from the bacon.

Scrambling eggs isn't difficult, but it does take some practice. To get large fluffy curds of egg, use a heatproof spatula. You will want to occasionally scrape the bottom of the skillet as the eggs cook, turning the eggs over to reveal the cooked area while letting the uncooked egg flow to the bottom of the pan. When the eggs look set, they are done. Don't overcook them. If you want to be safe, the temperature of the cooked eggs should be 160 F as measured by an instant-read thermometer. 

If you are making this recipe as part of a brunch for a crowd, serve these eggs with some sweet rolls, muffins, or a coffee cake, and some orange juice, hot coffee, and cold milk. A fresh fruit salad is also a nice, light complement to the rich eggs.

1:19

Click Play to See This Basic Scrambled Eggs With Bacon Recipe Come Together

Ingredients

  • 8 slices bacon

  • 8 large eggs

  • 3 tablespoons light cream

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon white pepper

  • 2 tablespoons unsalted butter

  • 1/3 cup grated parmesan cheese

  • 2 tablespoons coarsely chopped chives

Steps to Make It

  1. Gather the ingredients.

    Ingredients for scrambled eggs with bacon

    The Spruce / Maxwell Cozzi

  2. Cook the bacon until crisp in a large skillet. Use the skillet you will be cooking the eggs in.

    Bacon in frying pan

    The Spruce / Maxwell Cozzi

  3. Drain the bacon on paper towels, crumble, and set aside.

    Bacon on paper towel

    The Spruce / Maxwell Cozzi

  4. Drain all but one tablespoon of bacon fat out of the skillet and do not wash the skillet.

    bacon fat in a pan

    The Spruce / Maxwell Cozzi

  5. In a large bowl, beat the eggs with cream, salt, and pepper.

    egg mixture in a bowl

    The Spruce / Maxwell Cozzi

  6. Return the skillet to medium heat and add the butter. Melt butter over medium heat, then add the beaten eggs.

    Eggs on skillet

    The Spruce / Maxwell Cozzi

  7. Cook the eggs over medium heat, stirring occasionally with a heat-proof spatula, scraping to form large curds until the eggs are almost set.

    Eggs in skillet

    The Spruce / Maxwell Cozzi

  8. Stir in the cheese and crumbled bacon. Continue cooking until eggs are just set.

    Stir the cheese and bacon into the eggs in the pan

    The Spruce / Maxwell Cozzi

  9. Garnish with the chives. Serve and enjoy.

    Scrambled Eggs With Bacon

    The Spruce / Maxwell Cozzi

Tips

  • This recipe can be increased if you are feeding a crowd. Depending on your pan size, you may be able to fit as many as 16 eggs in one pan. It will take longer, but the eggs will be cooked eventually. Watch the pan and don't walk away from the stove. The pan should be scraped often enough so the eggs don't brown on the bottom.
  • It's helpful to use a nonstick skillet for this recipe because eggs stick so easily to nonstick surfaces. Make sure you use a heatproof silicone spatula if you use a nonstick skillet so it doesn't scratch the surface of the pan.