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.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

In a large mixing bowl, crack the eggs and whisk them thoroughly with the milk, salt, and black pepper until well combined. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Remove the scrambled eggs from the heat immediately to avoid overcooking. Transfer to a large serving dish and garnish with sliced green onions.

Step 9

Serve warm with your choice of toast, bagels, or breakfast potatoes. Enjoy!

Nutrition Facts

Serving size	(3008.6g)

Amount per serving	% Daily Value*
Calories	5543.3

Total Fat 413.0g	0%
Saturated Fat 173.6g	0%
Polyunsaturated Fat 28.1g
Cholesterol 5323.1mg	0%
Sodium 15791.9mg	0%
Total Carbohydrate 101.9g	0%
Dietary Fiber 14.6g	0%
Total Sugars 38.8g
Protein 378.1g	0%

Vitamin D 1193.6IU	0%
Calcium 3076.2mg	0%
Iron 35.5mg	0%
Potassium 6435.8mg	0%

*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.

Source of Calories

Fat: 65.9%

Protein: 26.8%

Carbs: 7.2%