A hearty and flavorful breakfast scramble packed with savory ingredients, perfect for starting your day.
Cook the bacon in a large skillet over medium heat until crispy.
Cook the bacon slowly to render out the fat and achieve a crispy texture.
Remove the bacon from the skillet and place it on paper towels to drain.
Save the bacon drippings in the skillet for added flavor in the next steps.
Add diced potatoes to the skillet and cook in the bacon drippings over medium heat until tender.
Stir occasionally to prevent sticking and ensure even cooking.
Add chopped onion and bell pepper to the skillet and sauté until they are crisp-tender.
Cut the vegetables into uniform pieces for even cooking.
Crumble the cooked bacon and return it to the skillet.
Mix the bacon evenly with the vegetables for consistent flavor.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
Whisk the eggs thoroughly to incorporate air for fluffier scrambled eggs.
Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are set.
Cook over low heat to avoid overcooking the eggs.
Sprinkle shredded cheddar cheese over the top and let it melt.
Cover the skillet briefly to help the cheese melt evenly.
Serve the scramble warm and enjoy.
Garnish with fresh herbs like parsley or chives for a pop of color and flavor.
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