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–+ servings
Merry

Cheesy Breakfast Scramble with Potatoes & Eggs

Start your day with this cheesy potato egg scramble, a hearty and satisfying breakfast packed with flavor. Crispy golden potatoes, fluffy scrambled eggs, and melted cheese come together for a dish that's quick, easy, and perfect for any morning. Whether you're making breakfast for the family or meal-prepping for the week, this scramble is the ultimate comfort food to fuel your day!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 medium potatoes diced
  • 1 cup shredded sharp cheddar cheese
  • 4 large eggs
  • ½ cup milk
  • ½ cup cooked ham or bacon chopped (optional)
  • ¼ cup green onions or chives chopped
  • 2 tablespoons butter
  • Salt and pepper to taste

Method
 

  1. Prepare the potatoes by boiling them in salted water for about 10-15 minutes until they are fork-tender. Drain and set aside.
  2. Sauté the potatoes by heating butter in a skillet over medium heat. Add the boiled potatoes and cook for 5-7 minutes until they turn golden and crispy.
  3. Add the protein (optional) by stirring in the cooked ham or bacon, cooking for another 2-3 minutes.
  4. Whisk the eggs in a bowl with milk, salt, and pepper.
  5. Pour the egg mixture over the potatoes in the skillet, stirring gently to scramble the eggs and cook them evenly. This should take about 5 minutes.
  6. Add the cheese by sprinkling it over the top, covering the skillet for a minute to let it melt.
  7. Garnish with green onions or chives and serve warm.

Notes

  • Make-Ahead Tip: Cook the potatoes ahead of time and store them in the fridge for a faster breakfast.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or in the microwave.
  • Customization: Swap the cheddar for Swiss, feta, or pepper jack, and add veggies like bell peppers or spinach for extra nutrients.
  • Low-Carb Option: Replace potatoes with cauliflower or zucchini for a lighter version.

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