Cheesy Potato Egg Scramble (Printable)
Fluffy eggs, golden potatoes, and melted cheddar make this hearty breakfast a satisfying way to start your day.
# What You’ll Need:
→ Vegetables
01 - 2 medium russet potatoes, peeled and diced (about 2 cups)
02 - 1 small yellow onion, diced
03 - 1/2 red bell pepper, diced
04 - 2 tablespoons chopped fresh chives (optional)
→ Dairy & Eggs
05 - 6 large eggs
06 - 1/4 cup whole milk
07 - 1 cup shredded cheddar cheese
08 - 2 tablespoons unsalted butter
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon smoked paprika (optional)
→ Oil
12 - 1 tablespoon olive oil
# How To Make It:
01 - Heat olive oil and 1 tablespoon butter in a large nonstick skillet over medium heat until butter melts and pan is evenly coated.
02 - Add diced potatoes to the hot skillet. Cook for 8–10 minutes, stirring occasionally, until golden brown and beginning to soften.
03 - Stir in diced onion and bell pepper. Continue cooking for 4–5 minutes until vegetables are tender and potatoes are cooked through. Season with salt, pepper, and smoked paprika.
04 - Crack eggs into a medium bowl, add milk, and whisk until fully combined and uniform in color.
05 - Push cooked vegetables to one side of the skillet. Add remaining 1 tablespoon butter to the empty side and allow to melt.
06 - Pour egg mixture into the buttered side. Let sit briefly until edges begin to set, then gently scramble with a spatula, gradually incorporating the vegetables as eggs cook.
07 - When eggs reach creamy, just-set consistency, sprinkle shredded cheddar evenly across the entire skillet.
08 - Cover skillet for 1–2 minutes until cheese is fully melted. Gently fold everything together to distribute cheese evenly.
09 - Remove from heat immediately. Garnish with fresh chives if using. Serve hot while cheese remains melted and eggs are creamy.
# Expert Advice:
01 -
- Its breakfast and dinner in one pan which means fewer dishes and thats always a win
- The way the cheese gets into every little crevice makes each bite feel like a warm hug
02 -
- Dont rush the potatoes in the beginning they need that 8 to 10 minutes to get tender and golden
- Overcooked eggs turn rubbery so pull them when they still look slightly underdone
03 -
- Pat your diced potatoes dry with a paper towel before cooking and they will brown instead of steam
- Take the skillet off the heat while the eggs still look slightly wet