Bacon and Blue Cheese Scrambled Eggs is a dressed up twist on a savory breakfast favorite. Creamy scrambled eggs, rich blue cheese, and crisp smokey bacon make these a new favorite.
Breakfast is probably my favorite meal of the day. However, it must have eggs! I am a complete savory breakfast person. I do love pancakes from time to time, but eggs are a must have for me. I love them prepared almost any style, and I love experimenting with different mix-in, and sides.
To me, it is hard to beat a basic egg scramble. I love to try different combinations in my egg scrambles, and today I am sharing one of my favorite combos: blue cheese and bacon.
Now, blue cheese and bacon is not a unique duo, but it is not typical with breakfast. Most people think steak or a burger when they hear blue cheese and bacon, but this combo is absolutely delicious with eggs!
What Do You Need For Blue Cheese and Bacon Scrambled Eggs?!
Eggs: I like to use a large egg for this recipe- well really anytime I am making eggs!
Milk: Use whole milk for scrambled eggs- it makes them so much richer!
Salt and Pepper: I feel like these are a must have for eggs (especially the pepper if you are my husband!)
Blue Cheese: The cheese can be bough as crumbles or you can crumble off a block. My current favorite blue cheese is Roth’s Buttermilk Blue Cheese (Wisconsin made!).
Bacon: I am always and forever loving Nueskes’s Bacon. They are about 40 minutes north of where I live.
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Frequently Asked Questions
Can I use thick cut bacon?
Sure! I made a lot of the bacon I cook with in advance so I have it on hand for recipes like this one. I recommend making sure that you get it nice and crisp before chopping.
I only have medium eggs- how to I know how to portion my eggs?
This recipe calls for 4 large eggs. If you only have medium I recommend using 5 medium. If you are using extra-large eggs I find that 1:1 ration for this recipe works just fine.
I keep getting brown spots on the egg when I am cooking- what am I doing wrong?
Turn your heat down. The best method for eggs in slow and low (or in this case medium-low). When you have the heat too high you will see the brown spots on the eggs. Also remember to move the eggs in the pan. Letting them sit too long will also cause parts to overcook. However, if this happens- don’t worry they will still taste good!
I don’t like blue cheese- what is a similar textured cheese that would work in place of blue cheese?
I would suggest using feta. You could use goat cheese too, but that texture is typically softer, but the flavor would be nice with the bacon.
Can I add some veggies?
Sure! I would cook them first to make sure they are tender since the eggs cook quickly. Diced peppers or mushrooms would be delicious.
What type of pan works best?
Looking for more delicious breakfast recipes?!
Blue Cheese and Bacon Scrambled Eggs
- 4 large eggs
- 1/4 whole milk
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp butter
- 1/3 cup crumbles blue cheese (+ a little extra for topping)
- 4 strips of bacon, cooked and chopped
Crack eggs into a medium mixing bowl. Add milk, salt, and pepper. Whisk till combined and pale yellow. There should be a few air bubbles formed on the surface from whisking.
In a medium rimmed skillet, heat butter over medium-low heat. Add the eggs.
Allow sides of the eggs to loosely set and pull in the sides to form the scrambled eggs.
When eggs are about half done (still runny, but forming solids), add the blue cheese and bacon to the eggs. Keep pulling in the sides of the eggs till eggs are set and cheese is partially melted (blue cheese will not typically completely melt).
Remove from heat, serve, and enjoy with buttered toast.
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This post was originally published in 2013 and was updated to improve for viewers in June 2019.