Description
Sometimes the easiest dinners are the most comforting. These Loaded Scrambled Egg Bowls are quick, filling, and endlessly customizable—perfect for busy nights when you want something warm, wholesome, and satisfying. Fluffy scrambled eggs are paired with crispy potatoes, colorful veggies, melty cheese, and optional toppings to create a balanced, protein-packed meal the whole family will love.
Ingredients
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6 large eggs
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¼ cup milk or cream
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Salt and black pepper, to taste
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1 tbsp olive oil or butter
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1 cup cooked diced potatoes or hash browns
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½ cup bell peppers, diced
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½ cup onion, diced
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½ cup shredded cheese (cheddar, Monterey Jack, or blend)
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¼ cup cooked bacon or sausage crumbles (optional)
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1 avocado, sliced (optional)
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Chopped chives or green onions, for garnish
Instructions
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Prepare the eggs
In a bowl, whisk eggs with milk, salt, and pepper until well combined. -
Cook the vegetables
Heat olive oil or butter in a large skillet over medium heat. Add onions and bell peppers and sauté for 4–5 minutes until softened. -
Add potatoes
Stir in the cooked potatoes and heat through until lightly crisped. -
Scramble the eggs
Reduce heat to medium-low. Pour eggs into the skillet and let them sit for 20–30 seconds. Gently stir and fold until eggs are mostly set but still soft. -
Finish with cheese
Remove from heat. Sprinkle cheese and bacon or sausage over the eggs and gently fold to melt. -
Assemble bowls
Divide into bowls and top with avocado slices and fresh chives or green onions.
Notes
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Low heat = fluffy eggs: Cooking eggs slowly prevents dryness.
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Remove early: Take eggs off the heat while slightly glossy—they finish cooking on their own.
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Use leftovers: Roasted veggies or leftover potatoes work perfectly.