Introduction
Looking for a satisfying, protein-packed breakfast that comes together in minutes? This Cheesy Potato Egg Scramble is the ultimate go-to for busy mornings or lazy weekends. With a hearty mix of crispy potatoes, fluffy scrambled eggs, and gooey melted cheese, it’s comfort food with a nutritional punch. Bonus: it’s endlessly customizable to fit whatever’s in your fridge!
Ingredients List
Main Ingredients:
- 2 medium potatoes, diced (russet or Yukon gold work best)
- 1 tablespoon olive oil or butter
- 1/4 cup chopped onion
- 4 large eggs
- 1/4 cup milk (optional, for fluffier eggs)
- 1/2 cup shredded cheddar cheese (or your favorite cheese)
- Salt and pepper to taste
Optional Add-ins:
- Diced bell pepper, mushrooms, or spinach
- Crumbled cooked bacon or sausage
- Chopped fresh herbs (parsley, chives)
Timing
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Step-by-Step Instructions
Step 1: Cook the Potatoes
Heat oil or butter in a skillet over medium heat. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender. Add onions halfway through for added flavor.
Step 2: Scramble the Eggs
In a bowl, whisk eggs with milk (if using), salt, and pepper. Pour over the cooked potatoes in the skillet.
Step 3: Add the Cheese
When eggs are halfway set, sprinkle cheese evenly over the top. Stir gently until eggs are fully cooked and cheese is melted.
Step 4: Serve Hot
Transfer to plates and garnish with herbs or hot sauce if desired.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 15g
- Fat: 18g
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 2g
- Sodium: 320mg
Healthier Alternatives for the Recipe
- Low Fat: Use egg whites and low-fat cheese.
- Dairy-Free: Skip the milk and use plant-based cheese.
- Low Carb: Swap potatoes for cauliflower or zucchini.
Serving Suggestions
- Pair with toast or an English muffin.
- Add a side of fresh fruit or avocado slices.
- Serve in a wrap for a breakfast burrito on-the-go.
Common Mistakes to Avoid
- Undercooking potatoes: Make sure they’re tender before adding eggs.
- Overcooking eggs: Remove from heat while slightly soft — they continue cooking off-heat.
- Too much liquid: Too much milk can make eggs watery.
Storing Tips for the Recipe
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Microwave in 30-second bursts or warm in a skillet.
- Freezer: Not recommended — eggs can turn rubbery when frozen.
Conclusion
This Cheesy Potato Egg Scramble is the ideal balance of flavor, texture, and nutrition. Simple, quick, and endlessly versatile — it’s a breakfast win every time!
Try it out, leave a comment, and subscribe for more no-fuss, delicious recipe ideas!
FAQs
Q: Can I use frozen hash browns instead of fresh potatoes? A: Yes! Just reduce cooking time since they’re partially pre-cooked.
Q: What’s the best cheese to use? A: Cheddar, mozzarella, pepper jack, or even feta work well.
Q: Can I make this in advance? A: You can prep the ingredients, but for best texture, cook fresh.
Q: Are there vegan alternatives? A: Yes — use tofu instead of eggs and vegan cheese for a plant-based version.
