Bacon & Onion Scrambled Eggs with Pickled Red Onions

• 🥚4 large eggs≈ $1.60
• 🥄2 slices bacon≈ $1.55
• 🧅1/4 onion, finely diced≈ $0.15
• 🥛1 tbsp milk≈ $0.35
• 🧈1 tbsp butter or olive oil≈ $0.35
• 🧂Salt to taste≈ $0.25
• 🌶️Pepper to taste≈ $1.10
• 🧅1/4 cup pickled red onions, for garnish≈ $0.15

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   In a medium bowl, whisk eggs with milk, salt, and pepper until light and frothy.

   Mark as done
2. 2

   In a non-stick skillet, cook bacon over medium heat until crispy. Remove bacon, crumble, and set aside, leaving a little rendered fat in the pan.

   Mark as done
3. 3

   Add butter or olive oil to the skillet if needed. Add diced onion and sauté for 3-4 minutes until softened and translucent.

   Mark as done
4. 4

   Pour the egg mixture into the skillet with the onions. Let it sit undisturbed for 30 seconds until the edges begin to set.

   Mark as done
5. 5

   Gently push the cooked edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.

   Mark as done
6. 6

   Continue cooking and folding until the eggs are mostly set but still slightly moist.

   Mark as done
7. 7

   Stir in the crumbled bacon.

   Mark as done
8. 8

   Serve immediately, topped with pickled red onions.

   Mark as done