Sunday Brunch


Serves 4


6 large eggs

2 tbsp. milk

1/4 tsp. garlic powder

kosher salt

Freshly ground black pepper

1 tbsp. butter

1 tbsp. chopped fresh chives

9 slices bacon (thick cut works best) slightly stretch it and cut in half.

2 c. shredded Cheddar


In a large bowl, whisk together eggs, milk, and garlic powder and season with salt and pepper.

In a nonstick skillet over medium heat, melt butter. Add eggs and scramble, 3 minutes, then stir in chives.

On a cutting board, lay out three strips of bacon. Sprinkle the bottom third with cheddar and top with a large spoonful of scrambled eggs. Roll up tightly. Repeat with remaining cheese and eggs.

Return skillet to heat and add bacon roll-ups seam-side down. Cook until crispy on all sides, then transfer to a paper towel-lined plate to drain fat. Serve.

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