Mom’s Fluffy Scrambled Eggs
Total TimePrep/Total Time: 30 min.
- 8 bacon strips
- 12 large eggs, beaten
- 6 tablespoons butter, divided
- 2 cups shredded white cheddar cheese
- 1/4 cup minced fresh parsley
- 1/4 cup snipped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 bread slices, toasted
- Hot pepper sauce
- In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove; drain on paper towels and break into 1-inch pieces. Discard drippings. In the same pan, cook and stir eggs over medium heat until almost set. Stir in 2 tablespoons butter; cook and stir until no liquid egg remains. Add cheese, parsley, dill, salt, pepper and remaining 4 tablespoons butter; stir gently until cheese is melted.
- Top toast with eggs and bacon; drizzle with hot pepper sauce.
Nutrition Facts1 serving: 403 calories, 29g fat (14g saturated fat), 338mg cholesterol, 772mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 21g protein.
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Feb 8, 2020
I love the creamy texture and all of the extra flavor from the bacon and the dill. Great for breakfast, lunch, or dinner!
Dec 5, 2019
Delicious. Fast. Easy. I cut the recipe down to two servings; and we enjoyed this for lunch. The butter added so much creaminess. Thank you, Kailey, for sharing this recipe.