Description
This Cheesy Potato Egg Scramble is the ultimate quick and delicious breakfast! Packed with golden potatoes, fluffy scrambled eggs, and melty cheddar cheese, it’s a hearty, satisfying meal that comes together in minutes. Perfect for busy mornings or lazy weekend brunches, this protein-packed dish will keep you energized all day.
Ingredients
Scale
- 2 medium potatoes, diced
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 1 tbsp butter or oil
- Salt and pepper to taste
- Optional: chopped chives, diced onions, bell peppers
Instructions
- Heat butter or oil in a large skillet over medium heat. Add diced potatoes and cook for 8-10 minutes until golden brown and tender. Season with salt and pepper.
- While potatoes cook, whisk eggs in a bowl with a pinch of salt and pepper. For extra fluffiness, add a tablespoon of milk or water.
- Pour whisked eggs over cooked potatoes. Let set for 30 seconds, then gently stir with a spatula until eggs are softly set but still moist.
- Sprinkle shredded cheese over the scramble. Cover skillet for 1 minute to melt cheese. Garnish with fresh chives if desired and serve immediately.
Notes
- Use russet or Yukon gold potatoes for best texture
- Don’t overcook the eggs – they should be creamy, not dry
- Try different cheeses like pepper jack or gouda for variation
- Add cooked bacon or sausage for extra protein
- Store leftovers in an airtight container for up to 2 days
- Prep Time: 5 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1/2 recipe
- Calories: 380 Kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 390mg
Keywords: cheesy potato egg scramble, breakfast scramble, easy breakfast recipe, potato egg breakfast, quick breakfast ideas, protein breakfast, cheesy breakfast, scrambled eggs with potatoes, brunch recipe, family breakfast