This is my recipe for a very delicious, and special, version of scrambled eggs. Everyone loves it and there are never any leftovers. I have written the recipe for one serving, but you may multiply it accordingly.
1Fry bacon in small nonstick skillet (for 1 serving or medium to large skillet for multiplied recipe) over medium heat, turning slices frequently, until browned and crisp.
2Place bacon on paper towel to drain.
3Drain all grease from skillet, but do not wipe skillet clean.
4Crumble bacon; set aside.
5Add eggs, salt and pepper (if using) to a small bowl or cup; whisk with fork until well-blended.
6Place the skillet over medium heat; add beaten eggs.
7Cook over medium heat, stirring constantly, until eggs are about 2/3 cooked (mostly firm with some loose egg.)
8Quickly stir in cheese and shut the heat off; continue to mix cheese into eggs until it begins to melt and eggs have firmed, being very careful not to over-cook (if over-cooked, the eggs will become rubbery.)
9Stir in 1/2 of the crumbled bacon.
10Remove to warm serving plate; sprinkle with remaining crumbled bacon and chives.