Begin by cracking 4 large eggs into a mixing bowl. Add 1/4 cup of milk along with a generous pinch of salt and black pepper. Whisk the mixture vigorously until it becomes smooth and frothy, which should take about 1-2 minutes.

Heat a non-stick skillet over medium heat for about 2 minutes. Once it's warmed, add 1 tablespoon of butter, allowing it to melt and coat the bottom evenly.

Add 1/4 cup of diced bell peppers and 1/4 cup of diced red onions to the skillet. Sauté for 2-3 minutes until they start to soften.

Pour the egg mixture into the skillet over the sautéed vegetables. Let it sit undisturbed for about 1 minute.

Using a spatula, gently stir the eggs, folding them in from the edges toward the center every 20-30 seconds for about 3-4 minutes.

When the eggs are nearly set, sprinkle in 1/2 cup of shredded cheddar cheese, 1/4 cup of cooked bacon bits, and 1/4 cup of chopped tomatoes. Gently fold these ingredients into the eggs.

Remove the skillet from heat while the eggs are still slightly undercooked. Let them rest for a minute in the skillet.

Scoop the loaded scrambled eggs onto warm plates or toast. Garnish with 2 tablespoons of chopped fresh chives. Add hot sauce if desired.