Ben's Galley Crazy Loaded Scrambled Eggs

Feeds 10 People | Prep: 15 minutes | Cook: 20 minutes

Packed with sautéed mushrooms, colorful bell peppers, crispy bacon, and melted cheese, this isn't just breakfast - it's a complete meal that keeps everyone satisfied until lunch.

Ingredients for 10 People:

For the Eggs:

• 20 large eggs

• ½ cup whole milk or heavy cream

• 1 teaspoon salt

• ½ teaspoon black pepper

• 4 tablespoons butter

The Loaded Mix-Ins:

• 1 lb thick-cut bacon, cooked and chopped

• 8 oz mushrooms, sliced (button or cremini)

• 2 large bell peppers, diced (red and green for color)

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• 4 green onions, chopped (for garnish)

• 2 tablespoons olive oil

The Ben's Galley Method:

Step 1: Prep (10 minutes) Cook bacon first and set aside - you'll use the bacon fat for extra flavor. Dice all vegetables and have everything ready before you start the eggs. In large-group cooking, preparation prevents chaos.

Step 2: Build Your Flavor Base (8 minutes) Heat olive oil in your largest skillet over medium-high heat. Sauté onions until translucent (3 minutes), add bell peppers (3 minutes), then mushrooms and garlic (2 minutes). Season with salt and pepper. Remove vegetables and set aside.

Step 3: Master the Eggs (8 minutes) In a large bowl, whisk eggs with milk, salt, and pepper until well combined. Heat butter in the same large skillet over medium-low heat. Pour in eggs and let sit for 30 seconds before gently stirring.

Step 4: The Loading Process When eggs are about 70% set, fold in your sautéed vegetables and chopped bacon. Add cheese in the final minute, stirring gently until melted. Remove from heat while eggs are still slightly wet - they'll finish cooking from residual heat.

Step 5: Presentation Garnish with chopped green onions and serve immediately. Set up a hot holding station if serving buffet-style.

Galley Pro Tips:

• Cook bacon first - use the rendered fat for extra flavor in your vegetables

• Don't rush the eggs - low and slow prevents rubbery texture

• Remove from heat early - eggs continue cooking from residual heat

• Prep everything first - once you start the eggs, there's no time to chop

• Use your largest skillet - overcrowding makes uneven cooking

Variations for Different Crews:

Southwest Style: Add diced jalapeños, cilantro, and pepper jack cheese Mediterranean: Use feta cheese, sun-dried tomatoes, and fresh herbs Meat Lovers: Add cooked sausage, ham, and extra bacon Veggie Loaded: Double the vegetables, add spinach and tomatoes

Perfect Timing for Group Breakfasts

These loaded scrambled eggs work perfectly in your systematic meal planning. They're substantial enough to be the breakfast centerpiece while being flexible enough to accommodate different tastes and dietary needs.

Perfect for weekend brunches, group retreats, or any time you want to turn breakfast into an event.