why make this recipe
Cheesy Potato Egg Scramble is a delicious and hearty breakfast that brings comfort to your morning routine. It’s easy to make, filling, and full of flavor. With crispy potatoes, fluffy scrambled eggs, and melty cheese, this dish is sure to please everyone at the table. Whether you’re cooking for family or just treating yourself, this recipe makes breakfast special.
how to make Cheesy Potato Egg Scramble
Ingredients:
- 4 medium potatoes, diced
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/2 cup milk
- 1/2 cup cooked ham or bacon, chopped (optional)
- 1/4 cup green onions or chives, chopped
- 2 tablespoons butter
- Salt and pepper, to taste
Directions:
- Begin by boiling 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.
- Next, 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. If using, add the ham or bacon. Stir in the chopped cooked ham or bacon, and cook for an additional 2-3 minutes, just until heated through.
- Whisk the eggs. In a medium bowl, whisk together eggs, milk, salt, and pepper until smooth and well combined.
- 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.
- 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.
- Finally, garnish and serve. Remove from heat. Top with chopped green onions or chives, and serve warm. Enjoy your cheesy, hearty breakfast.
how to serve Cheesy Potato Egg Scramble
Serve your Cheesy Potato Egg Scramble hot, straight from the skillet. It pairs well with a slice of toast or a side of fresh fruit. For added flavor, you can sprinkle a bit more cheese or some hot sauce on top. It’s perfect for a cozy family brunch or a quick weekday breakfast.
how to store Cheesy Potato Egg Scramble
If you have leftovers, let the dish cool down to room temperature before storing it. Place it in an airtight container and keep it in the refrigerator for up to 3 days. To reheat, you can warm it gently in a skillet over low heat or in the microwave until heated through.
tips to make Cheesy Potato Egg Scramble
- Use any type of cheese you like. While cheddar is great, feel free to experiment with mozzarella, feta, or pepper jack for different flavors.
- You can add more vegetables such as bell peppers, spinach, or mushrooms for extra nutrients and taste.
- Make sure to not overcook the eggs; they should be soft and creamy when done.
variation (if any)
For a healthier version, you can swap out the regular potatoes for sweet potatoes, which add a nice sweetness and extra nutrition. Additionally, you can omit the ham or bacon for a vegetarian option.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prep the potatoes and cut your ingredients the night before. Just cook them in the morning for a fresh breakfast.
2. What can I use instead of milk?
You can use almond milk, soy milk, or any other dairy-free milk if you want a lactose-free option.
3. How can I spice it up?
Add some diced jalapeños, a sprinkle of chili powder, or even some salsa for heat and extra flavor.
Cheesy Potato Egg Scramble
Ingredients
Main ingredients
- 4 medium potatoes, diced
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/2 cup milk can use dairy-free milk as a substitute
- 1/2 cup cooked ham or bacon, chopped (optional) omit for vegetarian option
- 1/4 cup green onions or chives, chopped
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions
Preparation
- Boil the diced potatoes in a pot of salted water for 10-15 minutes, until fork-tender. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add the boiled potatoes and crisp them for 5-7 minutes until golden and crispy.
- If using, add the chopped cooked ham or bacon and stir, cooking for an additional 2-3 minutes until heated through.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth.
Cooking
- Pour the egg mixture over the crisped potatoes in the skillet. Allow to cook for about 5 minutes, stirring gently, until the eggs are scrambled and cooked through.
- Sprinkle the cheddar cheese evenly over the top and cover the skillet with a lid. Cook for 2-3 minutes until the cheese is fully melted.
Serving
- Remove from heat, top with chopped green onions or chives, and serve warm.