Easy

Loaded Scrambled Eggs

Name: Loaded Scrambled Eggs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 340 g boneless skinless chicken breast (diced small); 8 whole large eggs; 60 ml 35% cream; 115 g old cheddar cheese (shredded); 1 whole red bell pepper (finely diced); 115 g button mushrooms (sliced); 4 whole strips bacon (chopped); 30 g unsalted butter; 2 whole green onions (chopped); 5 ml smoked paprika; 2 ml garlic powder; 3 ml kosher salt; 1 ml black pepper

55 min4363 cal

By Chef Marco Deluca·Red Seal Certified Chef|January 15, 2024

This Loaded Scrambled Eggs recipe is a Canadian favourite that brings incredible flavour to your dinner table with minimal effort. Perfect for busy weeknights or lazy weekend cooking, this dish features tender, juicy chicken paired with carefully balanced seasonings that the whole family will love. Whether you are meal prepping for the week or cooking for guests, this recipe delivers consistent, restaurant-quality results every time. Every step has been tested in Canadian kitchens using ingredients available at your local grocery store. With a prep time of just 20 minutes, you can have this delicious meal ready without spending hours in the kitchen. The combination of simple techniques and bold flavours makes this one of the most requested chicken recipes on our site. Bookmark this page and add it to your regular rotation — you will not be disappointed.

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Cool‑then‑Dice Chicken

“After cooking the chicken breast, let it rest five minutes, then dice it while still slightly warm; this prevents the meat from over‑cooking when folded into the low‑and‑slow scrambled eggs. Finish the custard with the 35 % cream just before it sets for a luxuriously silky texture.”

About This Recipe

Loaded Scrambled Eggs is a quintessential Canadian dish that brings together the comforting textures of scrambled eggs and tender chicken, creating a hearty meal that speaks to the soul. This recipe is perfect for those busy weeknights when you need something quick yet satisfying, or even for leisurely brunches where you want to impress guests without spending hours in the kitchen. With its rich flavours from the cream of mushroom soup and the melty cheese, this dish is sure to become a family favourite.

What truly sets Loaded Scrambled Eggs apart is its versatility; you can easily customize it with your choice of frozen vegetables and seasonings, ensuring that every bite is packed with flavour. The balance of protein from the chicken and the creamy base makes it not only a delicious option but also nutritious, appealing to both kids and adults alike. When you bring this dish to the table, you’re not just serving a meal; you’re sharing a warm, comforting experience that embodies Canadian home cooking at its best.

Tips for the Best Loaded Scrambled Eggs

To cook Loaded Scrambled Eggs perfectly, ensure that your chicken is cooked to an internal temperature of 74°C (165°F) for safety and juiciness. Avoid overcooking the scrambled eggs by removing them from the heat just before they are fully set; they will continue to cook in the warm mixture. Stir gently to maintain a fluffy texture, and consider adding a splash of milk or cream to the eggs for extra creaminess.

What to Serve With It

For a truly Canadian experience, serve your Loaded Scrambled Eggs with a side of buttery toast or crispy hash browns. A fresh green salad dressed in a light vinaigrette also pairs wonderfully, cutting through the richness of the dish. Don’t forget to sprinkle some freshly chopped chives or parsley on top for a pop of colour and freshness—perfect for a delightful brunch or a cozy family dinner.

Storage & Reheating

Leftovers of Loaded Scrambled Eggs can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat or in the microwave with a splash of water to prevent drying out. If you want to freeze this dish, it can last up to 2 months; simply thaw in the fridge overnight before reheating. The creaminess may alter a bit after freezing, but the flavours will remain delicious.

Nutrition Per Serving

363

Calories

27g

Protein

14g

Fat

32g

Carbs

Fiber3g

Sugar11g

Sodium651mg

Frequently Asked Questions

Can I use leftover chicken instead of raw chicken for this recipe?+

Absolutely! Using leftover chicken is a great way to save time. Just make sure to heat it thoroughly before mixing it with the scrambled eggs to ensure even cooking and flavor.

What can I substitute for cream of mushroom soup?+

If you prefer not to use cream of mushroom soup, you can substitute it with a homemade white sauce or a can of cream of chicken soup. Both alternatives will maintain the rich, creamy texture of the dish.

Can I add extra vegetables to the Loaded Scrambled Eggs?+

Yes, feel free to add any vegetables you enjoy! Spinach, bell peppers, or even leftover roasted veggies work beautifully. Just make sure to sauté them briefly before adding to the eggs to ensure they are tender.

Is it necessary to use shredded cheese?+

While shredded cheese melts beautifully, you can use cubed cheese if that’s what you have on hand. Just keep in mind that it may take a little longer to melt and incorporate into the eggs.

How do I prevent the eggs from becoming rubbery?+

To avoid rubbery eggs, cook them over low heat and stir gently. Remove the pan from the heat when they are still slightly runny, as they will continue to cook off the heat, resulting in fluffy and tender scrambled eggs.

Recipe at a Glance

Prep:

20 min

Cook:

35 min

Total:

55 min

Servings:

Difficulty:

Easy

Pro Tips

1Pull eggs off heat when they still look slightly underdone — they will continue cooking from residual heat and stay creamy rather than rubbery
2Cold eggs straight from the fridge scramble more evenly and create smaller, creamier curds than room temperature eggs
3Reserve some cooked ingredients to fold in at the end rather than cooking everything together — this preserves distinct textures and prevents overcooking
4Use a non-stick or well-seasoned cast iron pan and keep heat medium-low — high heat creates tough, dry scrambled eggs

Variations

Italian style: replace cheddar with mozzarella, add sun-dried tomatoes and fresh basil, omit bacon
Southwestern: swap cheddar for Monterey Jack, add diced jalapeños and black beans, finish with salsa and cilantro
Lighter version: use 4 whole eggs plus 4 egg whites, substitute cream with 2% milk, and use turkey bacon

Casseroles & Bakes