This easy breakfast trio includes crispy bacon or ham, rich and creamy scrambled eggs, and perfectly cooked sunny-side-up eggs. Whether you’re preparing a simple family breakfast or building a complete breakfast plate, these classic recipes deliver consistent, delicious results every time.
Why You’ll Love This Recipe
- Three breakfast staples in one easy, step-by-step guide.
- Uses basic ingredients you already have at home.
- Beginner-friendly cooking methods with professional results.
- Quick preparation—ideal for busy mornings.
- Customizable with seasoning, toppings, or sides.
- Works with any pan and requires minimal cleanup.
- Perfect foundation for breakfast sandwiches, bowls, or full platters.
Ingredients
Crispy Bacon or Ham
- Bacon strips or sliced ham
- No oil needed
Creamy Scrambled Eggs
- 3 eggs
- 1 tbsp butter
- Salt and pepper
- Optional: 1 tbsp milk or cream
Sunny-Side-Up Eggs
- 2 eggs
- 1 tsp butter or oil
- Salt and black pepper
Directions
1. Crispy Bacon or Ham
- Heat a pan over medium heat.
- Lay the bacon or ham slices in a single layer.
- Cook for 3–5 minutes per side until crisp and browned.
- Transfer to paper towels to remove excess grease.
Tip: For extra crispiness, press the slices with a spatula as they cook.
2. Creamy Scrambled Eggs
- Crack the eggs into a bowl, season with salt and pepper, and whisk until well combined.
- Melt the butter in a nonstick pan over low–medium heat.
- Pour in the eggs and gently push them around the pan with a spatula.
- Cook slowly for 1–2 minutes, stirring occasionally, until soft and fluffy.
- Remove while still slightly glossy to keep them creamy.
3. Sunny-Side-Up Eggs
- Heat a pan over low–medium heat.
- Add butter or oil, then crack the eggs gently into the pan.
- Cook without flipping for 3–4 minutes, allowing the whites to set while keeping the yolks runny.
- Remove from the pan once the whites are firm and the yolks remain shiny.
- Sprinkle with black pepper and serve.
Tips for Best Results
- Use low to medium heat to avoid overcooking the eggs.
- Fresh eggs hold their shape better in sunny-side-up dishes.
- For richer scrambled eggs, add a splash of cream or milk.
- Keep bacon in a single layer to ensure even crisping.
- Nonstick pans help prevent sticking and improve texture.
Variations & Substitutions
- Add cheese to scrambled eggs for extra richness.
- Season bacon with black pepper or smoked paprika before cooking.
- Fry eggs in olive oil instead of butter for a different flavor profile.
- Make soft-scrambled eggs by lowering the heat even further and stirring continuously.
- Use turkey bacon or chicken ham as lighter alternatives.
Serving Suggestions
- Serve as a complete breakfast plate with toast, hash browns, or pancakes.
- Add to breakfast sandwiches or wraps with cheese and avocado.
- Pair with sautéed vegetables, grilled tomatoes, or fresh fruit.
- Serve with biscuits, gravy, or grits for a Southern-style breakfast.
Storage & Reheating
- Bacon/Ham: Store in the refrigerator for up to 3 days. Reheat in a skillet or air fryer for crispiness.
- Scrambled Eggs: Best eaten fresh, but can be refrigerated for 1 day and reheated gently on low heat.
- Sunny-Side-Up Eggs: Not ideal for storage; prepare fresh for best results.
FAQ
Can I cook bacon in the oven instead?
Yes. Bake at 200°C (400°F) for 12–15 minutes on a lined baking sheet.
Why do my scrambled eggs turn dry?
They’re likely overcooked. Remove them from the heat while still slightly glossy.
How do I prevent sunny-side-up eggs from getting crispy edges?
Use low heat and avoid adding too much oil.
Can I add cheese or herbs to these recipes?
Absolutely—cheese, chives, parsley, or chili flakes make great additions.