Cheesy Bacon and Egg Scramble for Full GAPS

This cheesy bacon and egg scramble cooks the eggs and cheddar in the fat left by two slices of bacon. The bacon becomes crisp first, then the eggs form tender curds as the cheese melts through them. Divide the finished skillet among four plates and serve while it is hot.

Have the chopped bacon and grated cheese ready before you start heating the pan. You can whisk the eggs while the bacon cooks, so the next step is ready as soon as the bacon is crisp.

The Ingredients to Have Ready

For one batch, use 2 slices of homemade salt-only bacon, 6 large eggs and ¾ cup shredded cheddar, with natural sea salt to taste. The bacon is cured but uncooked when it goes into this recipe. Its ten-day preparation happens ahead of time and is not part of this breakfast’s cooking time.

Choose raw or traditionally cultured cheddar without starch or other non-GAPS additives, and use a cheese you have already introduced and tolerated. Grating a block yourself makes it easier to check exactly what is going into the pan.

Whisk the eggs plain. This version does not use heavy cream or another liquid in its place. The cheddar remains part of the recipe, so the scramble contains dairy.

How to Make the Scramble

1. Prepare the bacon and cheese. Chop the two uncooked prepared bacon slices into small pieces. Grate and measure the cheddar. Have a medium mixing bowl, whisk or fork, and a spatula ready beside the stove.
2. Crisp the bacon. Put the chopped bacon in a large skillet over medium heat. Cook, moving the pieces as needed, until they are cooked through and crisp at the edges. Leave the rendered bacon fat in the pan.
3. Whisk the eggs. While the bacon cooks, crack the eggs into the bowl and whisk until the yolks and whites are blended, with no long streaks of clear white remaining.
4. Add the eggs and cheddar together. When the bacon is crisp, pour in the beaten eggs and add the measured cheese. Stir and scrape across the bottom of the skillet as curds form. If the edges begin to brown before the middle sets, lower the heat while you continue stirring. Cook until no free liquid egg remains and the cheese is melted.
5. Season and serve. Taste a small amount of the cooked scramble before adding sea salt. The bacon and cheddar already contribute salt. Divide among four plates and serve immediately.

Keep the Eggs Tender

The finished curds can look moist from the melted cheddar. Look for set eggs with cheese distributed through them, rather than trying to cook the surface completely dry. Keep stirring across the skillet so the mixture on the bottom moves as it sets.

If the eggs begin catching at the edge of the pan, reduce the heat. A spatula that reaches the corners of your skillet helps you bring those setting eggs back toward the center. Keep the bacon fat in place; this recipe does not measure an additional frying fat.

The eggs and cheese go in together after the bacon is crisp. That gives the cheese time to melt into the scramble as the eggs cook. Continue until the eggs are cooked through before tasting or serving.

Where It Fits on Full GAPS

This is a Full GAPS breakfast after eggs, the prepared bacon and cheddar have been introduced and tolerated. It is not an early Intro recipe. Use the linked salt-only bacon preparation rather than choosing bacon by an “uncured” label alone.

Raw and traditionally cultured cheeses can be part of Full GAPS. If you are following the separate Dairy Introduction Structure, natural cheese comes later in that progression. Wait until cheddar is tolerated before making this complete cheese scramble. Leaving out cream does not make it a dairy-free recipe.

The GAPS food list and stage guide can help you place the ingredients within the wider progression.

Timing and Scaling

Allow about five minutes to chop the bacon, grate the cheese and set out your tools, followed by roughly ten minutes of skillet cooking. The five-minute preparation time is an estimate; bacon thickness, your stove and how quickly you grate the cheese will affect the overall time. Use the crisp-bacon and cooked-egg cues to decide when each step is done.

At 2×, use four bacon slices, twelve eggs and 1½ cups cheddar. Salt remains to taste. Choose a skillet with enough room to stir the larger amount comfortably, or cook two separate batches. Doubling the ingredients does not mean the cooking will take exactly the same time.

Serving and Leftovers

Serve the scramble straight from the pan. Once those ingredients are tolerated, sliced avocado or suitable cooked vegetables can round out the plate.

Refrigerate leftovers promptly in a shallow covered container at 40°F (4°C) or below. Use within three to four days, and reheat on the stove until the center reaches 165°F (74°C). The eggs may become firmer when reheated, so a freshly cooked batch gives the best texture. For more on cooling and refrigeration, see these leftover-handling guidelines.

Recommended Equipment

You need a large skillet, a medium bowl, a whisk or fork, a spatula, a knife and cutting board, a grater and a measuring cup for the cheddar. Have clean plates ready before the eggs finish cooking. An instant-read thermometer is useful when reheating leftovers.

Cheesy Bacon and Egg Scramble Questions

Should I drain the bacon fat?

Leave the rendered fat in the skillet. The eggs cook in it, and there is no additional measured cooking fat in this recipe.

When does the cheddar go in?

Add it with the beaten eggs after the bacon is crisp. Stir as the eggs set so the cheese melts through the curds.

Do I add milk or cream to the eggs?

No. Whisk the eggs plain for this version. The cheddar supplies the cheesy flavor and melts into the eggs as they cook.

Why do the eggs still look moist?

Melted cheese can make cooked curds look glossy. Keep cooking if you can still see free liquid egg. Once the eggs are set throughout, serve them instead of continuing until they are dry.

More Skillet Breakfasts

For a vegetable breakfast using the same prepared bacon, try the Brussels sprouts and bacon hash. For more morning recipes, watch for the planned Breakfast Cookbook. Find current resources and upcoming releases in the WFLI shop.