Bacon, Cheesy Eggs, and Toast

This was a quick, lazy brunch that came together in about 10 minutes, start-to-finish with pans heating and all of that stuff (bacon had already been par-cooked; just needed a blast of heat).

My main takeaway to share was that the pre-shredded cheddar blend I tossed in there performed very well. After looking into it, the potato starch that some brands use as their anti-caking agent in pre-shredded cheese actually helps to create very creamy scrambled eggs. This happened to be Tillamook's 'Triple Cheddar Blend Farmstyle Shreds' leftover from trying in a different recipe. As a person who avoided pre-shredded cheese for probably a decade-and-a-half-ish, I've been diving back in recently and have been very pleased that, beyond the quick convenience of not having to shred your cheese, the non-caking agents can be a benefit in some cases.

Note: I personally aim for a semi-soft scramble on eggs, but that is just a matter of preference.