Bacon & Cheddar Scrambled Eggs with Scallions
Fluffy scrambled eggs loaded with crispy bacon and sharp cheddar, ready in 15 minutes for the perfect keto breakfast. This American-inspired keto recipe, ready in about 15 minutes, pairs large eggs, bacon, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 4 slices bacon
- 1/4 cup shredded cheddar cheese
- 1 tbsp butter
- 2 tbsp, thinly sliced scallions
- 1/4 tsp salt
- 1/8 tsp black pepper
The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cook 4 bacon slices in a non-stick skillet over medium heat until crisp (4-5 minutes), then transfer to paper towels to drain. Crumble into small pieces.
- Step 2: Melt 1 tablespoon butter in the same skillet over medium heat. Whisk 6 large eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper in a bowl.
- Step 3: Pour eggs into skillet and cook, stirring gently with a spatula, for 3-4 minutes until softly set but still moist.
- Step 4: Stir in 1/4 cup crumbled bacon, 1/4 cup shredded cheddar cheese, and 2 tablespoons thinly sliced scallions. Cook for 1 more minute until cheese melts and eggs are fully set.
