Pepper's garlicky bacon scramble from Cravings - Hungry for More (page 25) by Chrissy Teigen

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Notes about this recipe

  • averythingcooks on May 15, 2025

    We enjoyed these eggs beside a potato/onion/sweet pepper hash. Based on comments here, I cooked my bacon a little crisper than suggested, wiped a fair bit of the grease out of the pan and added diced Fresnos with the shallot & garlic. We skipped the cilantro, adding chives & some cubed cheddar. Easy choice for repeat with T suggesting trying chopped breakfast sausage for a change.

  • snoozermoose on December 07, 2021

    This was tasty but very heavy. I should've drained my bacon grease because the amount of grease in my finished scramble gave them an off-putting texture. I loved the idea of adding garlic to scrambled eggs though.

  • hirsheys on May 28, 2019

    This dish is only slightly more work than normal scrambled eggs, but a big improvement taste-wise. Notes to self: I used a scallion, since I was halving the recipe and wanted to reduce waste, and used half and half rather than milk. I had to turn it up the heat to actually get it to cook through. I didn't have avocado and didn't miss it. All in all, these were delicious, moist, (adaptable), and flavorful eggs. I would certainly make these again.

  • anya_sf on January 18, 2019

    We had this for dinner (with bread and salad), so I increased the quantities by 50%. I cooked the bacon crispier, removed it, and drained a bit of the grease (there was a lot) before cooking the shallots. I'd never had garlic in scrambled eggs and loved it.

  • southerncooker on October 21, 2018

    I used thick cut black pepper bacon in this recipe. Son and I enjoyed the bacon and garlic in this. It was a nice accompaniment to the Cheesy Spicy Breakfast Hash p. 39 For some reason hubby didn't care for them.

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