Crack 4 large eggs into a mixing bowl and pour in a splash of milk. Season with salt and black pepper to taste. Whisk until smooth and frothy, about 1-2 minutes.

Melt 1-2 tablespoons of butter in a non-stick skillet over medium heat, swirling to coat the bottom evenly.

Add ½ cup of diced bell peppers and ¼ cup of diced red onions to the skillet, sauté for 2-3 minutes until softened.

Pour in the egg mixture, spreading it evenly. Let sit undisturbed for 1 minute until edges start to set.

Gently stir the eggs with a spatula, folding the cooked edges towards the center for 2-3 minutes until fluffy.

Sprinkle in ½ cup of shredded cheddar cheese, ¼ cup of cooked bacon bits, and ¼ cup of chopped tomatoes, stirring gently to combine.

Remove from heat when slightly undercooked, allowing them to rest in the skillet for about 1 minute.

Garnish with remaining chives and serve hot, drizzling hot sauce on top if desired.