Description
This Cheesy Potato Egg Scramble combines crispy potatoes, sautéed veggies, scrambled eggs, and melted cheddar cheese into a hearty, satisfying dish. It’s perfect for breakfast, brunch, or even dinner, offering comfort and flavor in every bite.
Ingredients
4 medium-sized potatoes, diced
6 large eggs
1 cup shredded cheddar cheese
1 small onion, diced
1 bell pepper, diced
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
- Wash and dice the potatoes into small cubes.
- Boil the potatoes in a medium pot for 8-10 minutes until slightly tender. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 3-5 minutes until softened.
- Add the drained potatoes to the skillet, season with salt and pepper, and cook for 5 minutes until crispy on the outside.
- Whisk the eggs in a bowl, adding a pinch of salt and pepper.
- Pour the beaten eggs over the potato mixture in the skillet. Stir gently to combine.
- Sprinkle shredded cheddar cheese on top and continue cooking until the eggs are fully set and the cheese is melted, about 4-5 minutes.
- Remove from heat, let cool for a couple of minutes, and garnish with fresh parsley, if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over low heat or use the microwave with a splash of water or milk to keep the eggs moist.
For a heartier version, add protein like bacon, sausage, or plant-based options such as tofu or tempeh.
Feel free to add other vegetables such as spinach, mushrooms, or zucchini for extra flavor and nutrients.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 250mg
