Cheesy Potato Egg Scramble Recipe
If you’re craving a breakfast that’s hearty, satisfying, and absolutely bursting with flavor, this Cheesy Potato Egg Scramble fits the bill perfectly. Imagine tender golden potatoes, sweet red bell peppers, and fluffy eggs, all bound together with melty cheddar and a sprinkle of fresh parsley. It’s the kind of dish that brings everyone to the table—comforting yet vibrant, and easy enough to whip up on a busy morning or savor during a lazy weekend brunch. Whether you’re serving a hungry crowd or just treating yourself, this scramble is pure breakfast happiness in every bite.
Ingredients You’ll Need
The beauty of this Cheesy Potato Egg Scramble lies in its simple, wholesome ingredients. Each one plays a starring role, whether it’s adding texture, a pop of color, or that irresistible cheesy finish. Here’s what you’ll need to bring this breakfast favorite to life:
- Russet potatoes (2 medium, peeled and diced): These give the scramble its hearty, comforting base and soak up all the flavors beautifully.
- Olive oil (1 tablespoon): Helps crisp up the potatoes and adds a subtle richness to the whole dish.
- Onion (1 small, finely chopped): Brings a gentle sweetness and depth of flavor that lifts every bite.
- Red bell pepper (1 small, diced): Adds gorgeous color and a mild, sweet crunch that balances the other ingredients.
- Eggs (6 large): The foundation of the scramble, making it fluffy and protein-packed.
- Milk (1/4 cup): Ensures the eggs stay creamy and tender as they cook.
- Salt (1/2 teaspoon): Brings out the best in all the flavors without overpowering.
- Black pepper (1/4 teaspoon): Adds a gentle kick and balances the richness of the cheese.
- Garlic powder (1/2 teaspoon): A little goes a long way in boosting the savory notes.
- Cheddar cheese (1 cup, shredded): The star of the show—so melty and flavorful, it ties everything together.
- Fresh parsley (2 tablespoons, chopped): A fresh, herby finish that makes the whole dish pop.
How to Make Cheesy Potato Egg Scramble
Step 1: Sauté the Potatoes
Start by heating the olive oil in a large skillet over medium heat. Once it shimmers, toss in the diced potatoes and let them cook, stirring occasionally, for 8 to 10 minutes. The goal is to get them golden and crispy on the outside while staying fluffy on the inside—don’t rush this step, as it builds the foundation for your Cheesy Potato Egg Scramble.
Step 2: Add Onion and Bell Pepper
With the potatoes beginning to brown, stir in the finely chopped onion and diced red bell pepper. Let everything cook together for another 3 to 4 minutes, just until the veggies soften and their flavors meld. The colors should look vibrant, and your kitchen will already smell amazing!
Step 3: Whisk the Eggs
While the vegetables are cooking, grab a medium bowl and whisk together the eggs, milk, salt, black pepper, and garlic powder. Mixing the seasonings in now ensures every bite of the Cheesy Potato Egg Scramble will be perfectly seasoned and delightfully fluffy.
Step 4: Scramble Everything Together
Pour the egg mixture over the potato and vegetable medley in the skillet. Let it sit for a moment, then gently stir, scraping the bottom of the pan so the eggs cook evenly. Continue cooking and stirring until the eggs are mostly set but still slightly creamy—this keeps your scramble tender, not dry.
Step 5: Add the Cheese and Finish
Sprinkle the shredded cheddar cheese in an even layer over the eggs and veggies. Let it sit for 1 to 2 minutes, just until the cheese melts and the eggs are cooked through. Remove from heat and finish with a generous sprinkle of fresh parsley. Your Cheesy Potato Egg Scramble is now ready to serve!
How to Serve Cheesy Potato Egg Scramble
Garnishes
A final flourish makes all the difference. Add an extra handful of chopped fresh parsley for brightness, or try a sprinkle of chives or green onions for an extra pop of color and mild oniony bite. If you love a little heat, a dash of hot sauce or a pinch of smoked paprika on top turns your Cheesy Potato Egg Scramble into a real showstopper.
Side Dishes
Pair your Cheesy Potato Egg Scramble with buttered toast, crusty sourdough, or warm tortillas for a classic breakfast spread. Avocado slices or a simple fruit salad add freshness and balance the richness of the eggs and cheese. If you’re serving brunch for a group, consider crispy bacon, sausage links, or a leafy green salad on the side.
Creative Ways to Present
If you want to impress, serve the scramble family-style in a big skillet right on the table, or spoon it into bowls and top with extra cheese and herbs. For a fun twist, fill warm tortillas with the Cheesy Potato Egg Scramble and your favorite toppings for breakfast tacos, or stuff it into pita pockets for a portable brunch option.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Potato Egg Scramble keeps well, making it a great option for meal prep. Let the scramble cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. This way, you’ll have a quick and delicious breakfast ready to go.
Freezing
If you want to freeze your Cheesy Potato Egg Scramble, portion it into freezer-safe containers or bags. For best results, freeze individual servings so you can reheat only what you need. It’ll keep well for up to a month—just be aware that the texture might be a little softer after reheating, but the flavors will still shine.
Reheating
To reheat, simply microwave individual portions for 1 to 2 minutes, stirring halfway through to ensure even warming. You can also reheat larger quantities in a skillet over low heat, stirring gently until hot. If the scramble seems a bit dry, add a splash of milk or a sprinkle of extra cheese to refresh it.
FAQs
Can I use different types of cheese in my Cheesy Potato Egg Scramble?
Absolutely! While cheddar is classic, you can swap in mozzarella, pepper jack, or Swiss for a different flavor profile. You can even mix a couple of cheeses together for extra richness and melty goodness.
What’s the best potato for this recipe?
Russet potatoes work beautifully because they get crispy outside and fluffy inside, but Yukon Gold potatoes are another great choice for their creamy texture and buttery flavor. Just be sure to dice them evenly for even cooking.
Can I add meat to the Cheesy Potato Egg Scramble?
Definitely! Cooked bacon or crumbled sausage makes a delicious addition. Simply stir in the cooked meat along with the potatoes before adding the eggs, so the flavors meld together perfectly.
Is this recipe good for meal prep?
Yes, this Cheesy Potato Egg Scramble is ideal for meal prep. Make a batch ahead of time and store in the fridge, then reheat individual servings for a quick, protein-packed breakfast all week long.
How do I keep the eggs from overcooking?
The secret is gentle heat and watching closely. Stir the eggs frequently and remove the skillet from the heat when the eggs are just set but still slightly creamy. The residual heat will finish cooking them without drying out.
Final Thoughts
I truly hope you give this Cheesy Potato Egg Scramble a try. It’s the kind of cozy, flavorful breakfast that brightens any morning and brings everyone together around the table. Dive in and enjoy every cheesy, potato-filled bite—you just might find yourself making it on repeat!
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Cheesy Potato Egg Scramble Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and delicious Cheesy Potato Egg Scramble perfect for a satisfying vegetarian breakfast. Tender sautéed potatoes and vegetables are combined with fluffy scrambled eggs and melted cheddar cheese, topped with fresh parsley for a flavorful morning meal.
Ingredients
Vegetables
- 2 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 1 small red bell pepper, diced
- 2 tablespoons chopped fresh parsley
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Other Ingredients
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
Instructions
- Sauté Potatoes: Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 8 to 10 minutes, stirring occasionally, until they become golden and tender.
- Add Vegetables: Stir in the finely chopped onion and diced red bell pepper. Cook for an additional 3 to 4 minutes until the vegetables soften.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until fully combined.
- Cook Eggs with Vegetables: Pour the egg mixture over the cooked potatoes and vegetables in the skillet. Cook gently, stirring occasionally, until the eggs are mostly set but still slightly runny.
- Add Cheese and Finish Cooking: Sprinkle the shredded cheddar cheese evenly over the top. Continue cooking for 1 to 2 minutes until the cheese melts and the eggs are fully cooked through.
- Garnish and Serve: Remove the skillet from heat and sprinkle the chopped fresh parsley over the scramble. Serve immediately for best flavor and texture.
Notes
- Substitute cheddar cheese with mozzarella, pepper jack, or Swiss cheese for varied flavors.
- For extra protein and flavor, add cooked bacon or sausage to the scramble.
- Serve with toast, tortillas, or avocado on the side to complete your breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 235 mg
