Cheddar Scrambled Egg Plates with Turkey Bacon & Toast

Name: Cheddar Scrambled Egg Plates with Turkey Bacon & Toast
Total time: 20 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 8 large eggs; ¼ cup milk; 4 tbsp butter, divided; ½ cup shredded sharp cheddar; 8 slices turkey bacon; 8 slices whole wheat bread; 2 green onions, sliced; 2 navel oranges, cut in wedges; ¼ tsp salt; ¼ tsp black pepper

BreakfastAmerican comfort20 minServes 4565 kcal30 g protein

Photo: Andy Li · CC0 · source

The classic diner plate done right: soft, fluffy cheddar scrambled eggs, crispy turkey bacon, buttered toast and orange wedges.

Make it part of your week. MealTote sizes this recipe for everyone you cook for, adds it to a weekly meal plan and puts the ingredients on one grocery list split across your stores. Open it in MealTote

Ingredients

8 large eggs
¼ cup milk
4 tbsp butter, divided
½ cup shredded sharp cheddar
8 slices turkey bacon
8 slices whole wheat bread
2 green onions, sliced
2 navel oranges, cut in wedges

From your pantry: ¼ tsp salt, ¼ tsp black pepper.

Instructions

Cook the turkey bacon in a large nonstick skillet over medium heat until crisp, 3 to 4 minutes per side. Move to a plate and wipe out the pan.
Whisk the eggs, milk, salt and pepper until completely even in color, with no streaks of white.
Start the toast. Melt 1 tbsp butter in the skillet over medium-low heat, add the eggs and leave them alone until the edges just begin to set, about 1 minute.
Slowly push the eggs across the pan with a spatula, forming big soft curds. When they're mostly set but still a little shiny, about 2 minutes, scatter on the cheddar and fold once or twice to melt it. Take them off the heat right away.
Butter the toast with the rest of the butter. Plate the eggs topped with green onions, with the bacon, toast and orange wedges alongside.

Tip: Eggs keep cooking from their own heat, so slide them out of the pan while they look one step underdone.