The Best EVER Scrambled Eggs and Maple Chili Glazed Bacon

~ chefchelc

Hi!

Let’s all agree that Brunch is the best. I’m also a huge fan of doing a weekday brunch. As well as a boozy brunch!

This scrambled egg recipe is based on my Mom’s infamous scrambled eggs. They have a secret ingredient that you should keep a secret when you make these because the people eating them may be like uhhhh what?!

Just trust me on this one. They are the creamiest, fluffiest, most flavorful scrambled eggs ever! Oh and we need to talk about the bacon. Specifically maple chili glazed bacon! It’s insane. And super simple!

After pan frying bacon forever, I finally learned that the easiest (and best way) to cook the bacon is on a sheet pan in the oven. It gets nice and crispy, and there’s no need to worry about grease splattering everywhere.

If you have a wire rack to place on the baking sheet, great, if not no worries, just place the bacon directly on the sheet pan. I like to line my sheet tray with foil for less mess to clean up afterwards.

Bake the bacon at 400 for about 10 minutes. If you’re using thick cut bacon, add on about 5 minutes to each cook time.

After 10 minutes of cooking, I take the bacon out of the oven and brush it with a mixture of maple syrup and calabrian chili. If you don’t have calabrian chili, regular red pepper flakes work fine. I’m obsessed with calabrian chili but it can be hard to find. I always order mine in bulk on amazon: here is the link if you’re interested!

Place the bacon back in the oven for about 5 more minutes until it is nice and crispy. Brush the bacon once more with the maple chili mixture and then allow to cool slightly. While the bacon cools, it’s time to make the eggs.

The eggs I had on hand were not the best quality, hence the very yellow instead of orange yolks, but we can get past this! In the mix went 8 eggs, 3 tbsp of cream cheese (YUP, it’s the secret ingredient!), 2 tbsp minced chives, 1 tbsp salt, and about 1/2 tbsp ground black pepper.

Whisk it up! There’s no need to worry about blending the chunks of cream cheese because they will melt when you make the eggs.

The key to making fluffy light scrambled eggs is low and slow, and stir very frequently!

I place about 1/2 tbsp of butter in a medium skillet over low heat.

Add the egg mixture and stir stir stir. One of my first cooking memories when I was little was helping my Mom make these scrambled eggs. She would let me stir in the beginning and then take over towards the end.

Once they get to about this point, turn the heat off and just continue to stir until they finish cooking.

So creamy and dreamy!

Garnish with some more chives and that’s it!

And this bacon you guys..it’s INSANE. Salty, sweet, spicy, perfection.

I love me a good breakfast spread! The toasts were mayo, chili crisp, avocado, tomato, and micro arugula <- and insane combo for the record. Plus some delicious fruit! Make this brunch for a loved one soon, they will LOVE you for it.

The Best Ever Scrambled Eggs with Maple Chili Glazed Bacon

Serves 3-4

Ingredients:

For the Bacon:

  • 1 pound of sliced bacon*
  • 3 tbsp maple syrup
  • ½- tbsp calabrian chili paste (or red pepper flakes)

For the Eggs:

  • 8 eggs
  • 3 tbsp plain cream cheese
  • 2 tbsp minced chives (plus more for garnish)
  • 1 tbsp salt
  • ½ tbsp ground black pepper
  • ½ tbsp butter

Instructions:

  1. Preheat the oven to 400 degrees F. Line a baking sheet with a wire rack on top. Place the bacon slices evenly on the wire rack. (if you don’t have a wire rack, the bacon being placed directly on the baking sheet is fine) 
  2. Bake the bacon for 10 minutes. In a small bowl, mix together the maple syrup and calabrian chili.Remove from the oven and brush the bacon slices with the maple syrup chili mixture. Place the bacon back in the oven for 5 more minutes or until the bacon is nice and crispy. Remove from the oven, brush once again with the maple syrup chili mixture, and allow to cool slightly.
  3. In the meantime, whisk together the eggs, cream cheese, chives, salt and pepper. In a medium skillet over low heat add ½ tbsp butter. Add the egg mixture and stir constantly over low heat for about 4 minutes. Once the eggs look like they are about to be finished cooking, turn off the heat and continue to stir until there are no more runny eggs. 
  4. Serve with the bacon and enjoy!

Note:

  • If you’re using a thick cut bacon, you will want to add on about 5 minutes to each cooking time.

So delicious! The maple chili on the bacon really takes the whole breakfast to the next level.

xx Chelcie

Published by chefchelc