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Drug Eggs

Drug Eggs are a beloved diner classic featuring scrambled eggs loaded with crispy bacon, melted sharp cheddar cheese, and caramelized onions, all bound together in a creamy, buttery base. These dangerously addictive eggs are ready in under 15 minutes and deliver comfort food satisfaction perfect for breakfast, brunch, or even a late-night snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast or Brunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 large eggs
  • 4 slices bacon chopped into bite-sized pieces
  • 1 medium yellow onion thinly sliced
  • 3/4 cup sharp cheddar cheese shredded
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream or whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Equipment

  • Large nonstick skillet or cast iron pan
  • Medium skillet
  • Whisk or fork
  • Spatula or wooden spoon
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Plate for draining bacon

Method
 

  1. Place chopped bacon in a medium skillet over medium heat. Cook, stirring occasionally, until the bacon is golden brown and crispy, about 5 to 7 minutes.
  2. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon. Leave about 1 tablespoon of bacon fat in the skillet.
  3. Add the sliced onions to the same skillet with the bacon fat remaining. Cook over medium heat, stirring frequently, until the onions are golden brown and soft, about 6 to 8 minutes.
  4. Crack the eggs into a bowl and add the heavy cream, salt, pepper, and garlic powder. Whisk vigorously until the mixture is light, pale, and completely uniform, about 1 minute.
  5. Pour the whisked eggs directly into the skillet with the warm caramelized onions.
  6. In your large nonstick skillet, melt 2 tablespoons of butter over medium-high heat. Let the butter foam and turn light golden, about 1 minute.
  7. Pour the egg mixture from the first skillet into the buttered skillet. Let the eggs sit undisturbed for 20 to 30 seconds so they start to set on the bottom.
  8. Using a spatula, gently push the cooked portions toward the center of the skillet while tilting it so uncooked egg flows to the hot surface. Continue this motion for 2 to 3 minutes until the eggs are mostly set but still slightly wet on top.
  9. Remove the skillet from heat and immediately sprinkle the shredded cheddar over the eggs. Fold the cheese in gently along with the cooked bacon pieces, stirring just until combined, about 30 seconds.
  10. Serve hot directly from the skillet.

Notes

Use the freshest eggs you can find for fluffier results. Don't skip the caramelizing step for the onions. Add cheese only after removing the pan from heat to prevent it from breaking or becoming greasy. Keep heat at medium-high, not screaming high. The eggs will continue cooking from residual heat after you remove the pan, so pull them when they're still slightly wet on top.