Cheesy Potato Egg Scramble: A Quick & Delicious Breakfast!

Are You Tired of the Same Old Breakfast Routine?

Looking for a hearty, satisfying meal that works any time of day? This Cheesy Potato Egg Scramble might be exactly what you need! Perfect for busy mornings, weekend brunches, or even a quick dinner, this versatile dish combines creamy eggs, crispy potatoes, and melty cheese into one delicious skillet meal. As one of my favorite all day breakfast options, this Cheesy Potato Egg Scramble is both simple to make and impressively satisfying, making it an ideal savoury breakfast recipe when you’re craving something substantial.

Print

Ingredients List

• 2 tablespoons olive oil or butter
• 2 medium russet potatoes, diced into ½-inch cubes (about 2 cups)
• 1 small onion, diced
• 1 red bell pepper, diced (optional)
• 6 large eggs
• ¼ cup milk (or plant-based alternative)
• 1 cup shredded cheddar cheese (or your preferred cheese)
• 2 tablespoons fresh chives or green onions, chopped
• Salt and pepper to taste
• ½ teaspoon garlic powder
• ¼ teaspoon paprika (smoked paprika adds extra flavor)

Substitutions: Sweet potatoes work wonderfully for a more nutritious twist. For a meatier potato egg breakfast, add ¼ cup of cooked bacon bits or diced ham.

Timing

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

This potato egg scramble saves you at least 15 minutes compared to traditional breakfast hash recipes that require pre-boiling potatoes. Perfect for those mornings when you need a substantial breakfast without the extended cooking time!

Step-by-Step Instructions

Step 1: Prepare Your Potatoes

Heat olive oil in a large non-stick skillet over medium-high heat. Add diced potatoes and cook for 8-10 minutes, stirring occasionally, until edges become crispy and golden. Pro tip: Patting potatoes dry with a paper towel before cooking helps achieve maximum crispiness.

Step 2: Add Aromatics

Add onions and bell peppers to the potatoes. Cook for another 3-4 minutes until vegetables soften. Season with salt, pepper, garlic powder, and paprika. Remember: Layering seasonings at different stages builds deeper flavor.

Step 3: Prepare and Add Eggs

In a bowl, whisk eggs and milk until well combined. Lower heat to medium-low, then pour egg mixture over the potato mixture. For fluffier eggs, whisk vigorously for 30 seconds before adding to the pan.

Step 4: Cook and Add Cheese

Gently fold eggs and potatoes together until eggs are about 75% cooked but still slightly runny. Sprinkle cheese evenly across the top and cover the pan for 1-2 minutes until cheese melts and eggs finish cooking. For a golden top, place under broiler for 1 minute if using an oven-safe pan.

Step 5: Finish and Serve

Remove from heat and garnish with fresh chives or green onions. Serve immediately in your favorite potato breakfast bowl for the best experience.

Nutritional Information

Per serving (makes 4 servings):

• Calories: 325
• Protein: 17g
• Carbohydrates: 24g
• Fat: 19g
• Fiber: 3g
• Vitamin A: 15% DV
• Vitamin C: 45% DV
• Calcium: 25% DV

Healthier Alternatives for the Recipe

• Low-carb version: Replace potatoes with cauliflower florets or turnips
• Dairy-free: Use plant-based cheese and non-dairy milk
• Higher protein: Add ¼ cup of black beans or lean turkey sausage
• Lighter option: Use egg whites or a 2:1 ratio of egg whites to whole eggs
• Gluten-free: This recipe is naturally gluten-free (just verify your seasoning ingredients)

Serving Suggestions

Elevate your Cheesy Potato Egg Scramble by serving it with:

• Sliced avocado and fresh salsa
• Warm tortillas for a breakfast burrito conversion
• A side of mixed greens dressed with lemon and olive oil
• Fresh fruit for a sweet contrast
• Hot sauce or sriracha for heat lovers

Common Mistakes to Avoid

1. Overcrowding the pan: Cook in batches if necessary for crispy potatoes
2. Using too high heat: This causes eggs to become rubbery
3. Underseasoning: Potatoes absorb salt, so season adequately
4. Stirring too frequently: Allow potatoes to develop a crust before flipping
5. Adding cheese too early: Wait until eggs are mostly cooked to prevent cheese from burning

Storing Tips for the Recipe

This potato egg breakfast keeps well in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 60-90 seconds or warm in a skillet with a splash of water to restore moisture. Not recommended for freezing as the texture of the eggs will change.

For meal prep, pre-cook potatoes and store separately from whisked egg mixture for quick assembly on busy mornings.

Conclusion

This Cheesy Potato Egg Scramble is more than just a breakfast—it’s a versatile recipe with eggs that works for any meal of the day. With its satisfying combination of protein, carbs, and vegetables, it’s the perfect solution when you need a quick, filling meal that doesn’t sacrifice on flavor. Give this potato egg scramble a try this week and discover your new favorite comfort food!

FAQs

• Can I make this recipe with leftover baked potatoes?
  Absolutely! Leftover baked potatoes work wonderfully and reduce cooking time to about 15 minutes total. Simply dice and add them in step 1, cooking until crispy.
• Is this suitable for meal prepping?
  Yes, this makes a great meal prep option for lunch with eggs. Prepare individual portions and refrigerate for up to 3 days.
• Can I add other vegetables to this scramble?
  Definitely! Spinach, mushrooms, zucchini, or tomatoes all work well in this versatile recipes with lots of eggs. Add softer vegetables toward the end of cooking.
• How can I make this spicier?
  Add a diced jalapeño with the bell peppers, use pepper jack cheese instead of cheddar, or incorporate ½ teaspoon of red pepper flakes to the egg mixture.
• Can this be baked instead of cooked on the stovetop?
  Yes! Transfer the cooked potato mixture to a baking dish, pour over the eggs, top with cheese, and bake at 375°F for 15-18 minutes for a hands-off approach.