A delightful and hearty breakfast scramble featuring crispy bacon, fresh vegetables, and creamy cheese.
Cook the bacon in a skillet over medium heat until crispy.
Use a slotted spoon to remove the bacon and leave the rendered fat in the skillet for added flavor.
Add the chopped onion to the skillet and sauté until softened.
Stir frequently to prevent the onions from burning.
Stir in the diced tomatoes and cook until they soften.
If the tomatoes are too juicy, cook a bit longer to reduce the liquid.
Sprinkle the shredded cheese over the vegetables and let it melt.
Cover the skillet briefly to help the cheese melt evenly.
In a bowl, whisk together the eggs and milk.
Whisk thoroughly to ensure the eggs and milk are well combined.
Pour the egg mixture into the skillet and stir continuously until the eggs are cooked but still soft.
Remove the skillet from heat just before the eggs are fully set to avoid overcooking.
Top the scramble with the cooked bacon and garnish with chopped chives.
Serve immediately for the best texture and flavor.
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