Description
This Cheesy Potato Egg Scramble is everything you want in a satisfying breakfast—crispy golden potatoes, fluffy scrambled eggs, melty cheddar cheese, and optional smoky bits of ham or bacon. It’s one-pan comfort food that’s quick enough for weekdays and indulgent enough for weekend brunches.
Ingredients
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4 medium potatoes, diced
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1 cup shredded cheddar cheese ????
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4 large eggs ????
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½ cup milk
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½ cup cooked ham or bacon, chopped (optional) ????
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¼ cup green onions or chives, chopped
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2 tablespoons butter
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Salt and pepper, to taste
Instructions
1️⃣ Boil the Potatoes
Place diced potatoes in a pot of salted water and bring to a boil.
Cook for 10–15 minutes, or until fork-tender.
Drain and set aside.
2️⃣ Crisp the Potatoes
In a large skillet, melt butter over medium heat.
Add the boiled potatoes and cook for 5–7 minutes, until they become golden and crispy on the edges.
3️⃣ Add the Ham or Bacon (Optional)
Stir in the chopped cooked ham or bacon, and cook for an additional 2–3 minutes, just until heated through.
4️⃣ Whisk the Eggs
In a medium bowl, whisk together:
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Eggs
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Milk
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Salt and pepper
Whisk until smooth and well combined.
5️⃣ Scramble the Eggs
Pour the egg mixture over the potatoes in the skillet.
Let cook for about 5 minutes, stirring gently and occasionally, until eggs are scrambled and cooked through.
6️⃣ Add the Cheese
Sprinkle the cheddar cheese evenly over the top.
Cover the skillet with a lid and cook for 2–3 minutes, until the cheese is fully melted.
7️⃣ Garnish & Serve
Remove from heat.
Top with chopped green onions or chives, and serve warm.
Enjoy your cheesy, hearty breakfast!
Notes
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You can prep the potatoes ahead of time and keep them in the fridge for quicker mornings.
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Swap out the cheddar for pepper jack, mozzarella, gouda, or your favorite cheese blend.
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This dish also works great as a wrap filling—just roll it into a warm tortilla for a breakfast burrito!