Mornings can be rushed, but that doesn’t mean you have to sacrifice flavor or satisfaction in your breakfast. This Cheesy Potato Egg Scramble is the perfect solution! It’s a warm, comforting, and hearty meal that comes together in just a few minutes, making it ideal for busy mornings or lazy weekends. Loaded with crispy potatoes, fluffy eggs, and melty cheese, it’s the breakfast you’ll crave over and over again.
Why You’ll Love This Recipe?
This Cheesy Potato Egg Scramble is everything you want in a breakfast: quick, satisfying, and full of delicious flavors. The crispy potatoes give the dish a satisfying crunch, while the eggs make it rich and creamy. Add in some cheese for an extra layer of gooey goodness, and you’ve got a breakfast that’s sure to please everyone. It’s customizable, too—you can add in your favorite veggies, meats, or spices to make it your own!
Ingredients
Here’s a sneak peek of what you’ll need to whip up this cheesy breakfast scramble:
- Potatoes (any variety, diced)
- Eggs
- Shredded cheese (cheddar, mozzarella, or your favorite blend)
- Butter or oil for cooking
- Salt and pepper to taste
- Fresh herbs (optional)
For the full ingredient list, check below the recipe!
Directions
Step 1: Cook the Potatoes
Start by heating a skillet over medium heat and adding a bit of butter or oil. Once the pan is hot, add your diced potatoes. Season them with a pinch of salt and pepper, and cook for about 8-10 minutes, stirring occasionally, until they’re golden brown and crispy. If you want extra crispy potatoes, you can cook them a bit longer—just keep an eye on them so they don’t burn.
Step 2: Scramble the Eggs
While the potatoes are cooking, crack your eggs into a bowl and whisk them well. You want the eggs to be light and fluffy. Once the potatoes are done, push them to one side of the skillet. On the other side, add a little more butter or oil, then pour in the eggs. Let them cook for a minute or two, stirring gently with a spatula to form soft curds.
Step 3: Combine and Add Cheese
Once the eggs are mostly cooked but still slightly runny, stir them into the potatoes. The heat from the potatoes will finish cooking the eggs perfectly. Now, sprinkle your shredded cheese over the mixture, and stir until it melts into the eggs, creating that creamy, cheesy goodness.
Step 4: Serve and Enjoy!
Once the cheese has melted and the eggs are fully cooked, your Cheesy Potato Egg Scramble is ready! You can garnish with fresh herbs like parsley, chives, or even a sprinkle of hot sauce for an extra kick.
Expert Tips and Tricks
- Use Leftover Potatoes: If you have leftover mashed or baked potatoes, this is a great way to use them up! Just heat them up in the skillet and follow the rest of the steps.
- Make it Extra Cheesy: If you love cheese, don’t be shy! Add a few more handfuls of cheese to make your scramble even cheesier. A mix of cheddar and Monterey Jack works wonderfully.
- Crispier Potatoes: For super crispy potatoes, try par-cooking them in the microwave before adding them to the skillet. This cuts down on cooking time and ensures they’re crispy on the outside but tender on the inside.
- Add Veggies: This scramble is super versatile. Feel free to add bell peppers, onions, spinach, or tomatoes to the mix for extra flavor and nutrition.
Recipe Variations and Possible Substitutions
- Meat Lovers: If you’re craving some meat, feel free to toss in some cooked bacon, sausage, or ham. Just make sure to cook the meat ahead of time and add it in when you mix the eggs with the potatoes.
- Vegan Version: For a dairy-free or vegan version, use plant-based cheese and scramble the eggs with tofu or chickpea flour. It’s a great option for those avoiding dairy or eggs.
- Spicy Kick: If you love spice, try adding some diced jalapeños, a dash of hot sauce, or even a sprinkle of chili flakes.
Serving and Pairing Suggestions
This Cheesy Potato Egg Scramble is filling on its own, but you can always pair it with something light on the side. A side of fresh fruit, crispy toast, or even a small green salad would balance out the richness of the eggs and potatoes. If you’re feeling extra indulgent, serve it with a side of avocado slices or sour cream for extra creaminess.
Storage and Reheating Tips
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
- Reheating: To reheat, simply pop it in the microwave for a minute or so, or heat it up in a skillet over low heat. You can add a little extra cheese when reheating to keep it creamy and delicious.
FAQs
- Can I make this ahead of time? Yes! You can cook the potatoes and scramble the eggs in advance. Store everything separately in the fridge and then heat them together when you’re ready to eat.
- Can I use frozen potatoes? Absolutely! Frozen diced potatoes work well for this recipe. Just be sure to cook them thoroughly to get that crispy texture.
- Can I add meat to the scramble? Yes, bacon, sausage, or even cooked chicken would all work beautifully in this dish. Just cook the meat beforehand and add it in when you mix the eggs and potatoes.
- How can I make this scramble fluffier? To make your eggs fluffier, add a splash of milk or cream to the eggs before whisking them. This will create a light, airy texture when cooked.
Conclusion
This Cheesy Potato Egg Scramble is a quick and easy breakfast that’s as comforting as it is delicious. With crispy potatoes, creamy eggs, and melty cheese, it’s the perfect way to start your day. Customize it with your favorite ingredients and make it your own! Whether you’re serving it for yourself or feeding the whole family, this recipe is sure to become a breakfast staple.
Print
Cheesy Potato Egg Scramble: A Quick & Delicious Breakfast
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Category: Breakfast, Brunch, Comfort Food
- Method: Stovetop
- Cuisine: American
Description
Cheesy Potato Egg Scramble is the ultimate breakfast comfort food! Packed with crispy potatoes, fluffy scrambled eggs, and melty cheese, this dish is quick, easy, and absolutely satisfying. Whether you need a hearty breakfast to start your day or a tasty brunch option, this scramble is a one-pan wonder that delivers bold flavors and texture. Customize it with your favorite toppings or add-ins for a perfect start to your morning.
Ingredients
- 2 medium russet potatoes (peeled and diced)
- 4 large eggs
- 1/2 cup shredded cheddar cheese (or cheese of your choice)
- 1/4 cup milk (optional, for creamier eggs)
- 1 tbsp olive oil (or butter for cooking)
- 1/4 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- 1/4 tsp garlic powder (optional)
- 1/4 cup green onions (chopped, optional)
- 1/4 tsp paprika (optional, for a smoky flavor)
- Hot sauce or salsa (optional, for serving)
Instructions
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Cook the potatoes: Heat the olive oil or butter in a large skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden brown and crispy on the outside. Season with salt, pepper, and paprika, if using. Remove the potatoes from the skillet and set aside.
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Scramble the eggs: In the same skillet, reduce the heat to low and add the eggs (and milk if using). Whisk the eggs gently, then cook, stirring frequently, until scrambled and fluffy, about 3-4 minutes.
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Combine the potatoes and eggs: Return the cooked potatoes to the skillet with the scrambled eggs. Add the shredded cheese and stir until everything is well combined and the cheese is melted.
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Serve: Top with chopped green onions, a drizzle of hot sauce or salsa, if desired, and serve immediately.
Notes
- Feel free to add other vegetables to the scramble, such as bell peppers, mushrooms, or spinach, for added flavor and nutrition.
- For a richer flavor, use a combination of cheese varieties like cheddar and mozzarella or pepper jack for a little kick.
- You can substitute the potatoes with sweet potatoes for a healthier, nutrient-packed twist.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 240mg