In a medium bowl, crack 4 large eggs and add 2 tablespoons of milk. Whisk until smooth and frothy, about 1-2 minutes. Season with salt and black pepper, then set aside.

Place a non-stick skillet over medium heat and add 1 tablespoon of butter. Allow it to melt completely, swirling to coat the pan.

Gently add ½ cup of diced bell peppers and ¼ cup of diced red onions to the skillet. Sauté for 2-3 minutes until softened and fragrant.

Pour the whisked egg mixture into the skillet, spreading it evenly over the vegetables. Let it cook undisturbed for about 1 minute.

Using a spatula, gently stir the eggs, folding the cooked edges into the center every 20-30 seconds for 2-3 minutes until softly scrambled.

Just before the eggs are fully set, sprinkle in ½ cup of shredded cheddar cheese, along with the bacon bits and ¼ cup of chopped tomatoes. Stir to combine.

Remove the skillet from the heat while the eggs are still slightly undercooked. This allows them to finish cooking from residual heat.

Spoon the Loaded Scrambled Eggs onto warm plates, garnishing with chopped fresh chives. Serve immediately, drizzling optional hot sauce on top.