Herb-Scrambled Eggs with Crispy Bacon and Chives

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Fluffy scrambled eggs studded with crispy bacon and fresh chives, finished with a touch of cream cheese for rich, velvety texture. This American-inspired keto recipe, ready in about 18 minutes, pairs large eggs, bacon, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 diced bacon
• 2 tbsp heavy cream
• 2 tbsp softened cream cheese
• 2 tbsp chopped fresh chives
• 1 tbsp unsalted butter
• 1/4 tsp sea salt
• 1/4 tsp black pepper

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk 6 large eggs with 1/4 tsp sea salt and 1/4 tsp black pepper until well combined.
2. Step 2: Heat 1 tbsp unsalted butter in a non-stick skillet over medium heat. Add 4 diced bacon slices and cook until crispy, about 5 minutes, then remove with a slotted spoon.
3. Step 3: Reduce heat to medium-low. Add beaten eggs to skillet and cook, stirring gently with a rubber spatula, for 3-4 minutes until softly set but still moist.
4. Step 4: Stir in 2 tbsp softened cream cheese and 2 tbsp chopped chives until cheese melts and eggs become creamy.
5. Step 5: Return crispy bacon to skillet and toss to combine. Season with additional salt and pepper if needed. Serve immediately.