Classic Bacon, Egg, and Cheese Scramble

• Bacon

  4 slices
• Large Eggs

  4 pieces
• Cheddar Cheese, shredded

  0.5 cup
• Butter

  1 tablespoon
• Salt

  0.3 teaspoon
• Black Pepper

  0.1 teaspoon

All Steps

1. 1

   Cook the bacon: In a medium non-stick skillet over medium heat, cook the bacon slices until crispy. Remove bacon from skillet, place on a paper towel-lined plate to drain, and crumble once cooled. Discard most of the bacon fat, leaving about 1 teaspoon in the skillet.

2. 2

   Prepare the eggs: In a medium bowl, whisk the eggs with salt and pepper until well combined and slightly frothy.

3. 3

   Scramble the eggs: Add the butter to the skillet with the remaining bacon fat over medium-low heat. Once melted, pour in the whisked eggs. Let them cook undisturbed for about 30 seconds until the edges begin to set.

4. 4

   Finish the scramble: Gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process until the eggs are mostly set but still slightly moist.

5. 5

   Combine and serve: Stir in the crumbled bacon and shredded cheddar cheese. Cook for another 1-2 minutes, or until the cheese is melted and the eggs are cooked to your desired consistency. Serve immediately.