Description
Cheesy Potato Egg Scramble: A Deliciously Indulgent Breakfast Delight
Ingredients
Scale
- 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 tablespoon butter
- Salt and pepper to taste
Instructions
- Boil the potatoes: Place the diced potatoes in a pot of salted water and bring to a boil. Cook for 10 to 15 minutes, or until the potatoes are fork-tender. Drain and set aside.
- Crisp the potatoes: In a large skillet, melt the butter over medium heat. Add the boiled potatoes and cook for 5 to 7 minutes, stirring occasionally, until they become golden and crispy on the edges.
- Add the ham or bacon (optional): If you’re using cooked ham or bacon, stir it into the potato mixture and cook for an additional 2 to 3 minutes until heated through.
- Whisk the eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined.
- Scramble the eggs: Pour the egg mixture over the potatoes in the skillet. Let the eggs cook for about 5 minutes, stirring gently and occasionally, until the eggs are scrambled and cooked through.
- Add the cheese: Sprinkle the shredded cheddar cheese evenly over the top of the scramble. Cover the skillet with a lid and cook for 2 to 3 minutes, or until the cheese is fully melted.
- Garnish and serve: Remove the skillet from the heat and top the Cheesy Potato Egg Scramble with the chopped green onions or chives. Serve the dish warm, and enjoy!
Notes
You can customize this recipe by adding vegetables like bell peppers or spinach, trying different cheeses, or serving with toppings like avocado or salsa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 220mg