Heat the olive oil in a nonstick frying pan over medium heat. Add the vegetables and bacon and sauté until the vegetables are softened and bacon is cooked, about 4 to 5 minutes.
1 tablespoon olive oil, ¼ cup bell pepper, 2 tablespoons celery, 1 green onion, 2 tablespoons bacon
Turn the heat down to medium-low and add the eggs. Stir with a spatula as it cooks.
When the eggs are about half cooked, add the cayenne, salt and pepper.
1 pinch cayenne pepper
Continue cooking and stirring until the eggs are still soft but almost fully cooked. Add the shredded cheese and stir until the cheese is melted.
¼ cup cheddar cheese
Remove from heat and serve immediately.
Notes
If you are using bacon bits instead of raw bacon, add them with the cheese instead.
Scrambled eggs can last up to 4 days in the fridge in an airtight container.
If you want to reheat them, pop them in the microwave, a low oven or back in the pan.