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To make a delicious cheesy potato egg scramble, gather these items: - 3 medium potatoes, peeled and diced into small cubes - 4 large eggs - 1 cup shredded sharp cheddar cheese - 1/2 cup milk (whole or low-fat) - 1 small onion, finely chopped - 1 bell pepper (your choice of color), diced - 2 tablespoons olive oil - Salt and freshly ground black pepper to taste - Fresh chives or parsley, chopped for garnish (optional) You can easily change this recipe to suit your tastes. Here are a few ideas: - Swap potatoes for sweet potatoes for a sweeter flavor. - Use different veggies like spinach, mushrooms, or zucchini for added nutrients. - Try adding diced tomatoes for a fresh twist. - Replace olive oil with butter for a richer taste. While cheddar cheese is great, feel free to experiment with other types: - Monterey Jack adds a creamy texture. - Pepper Jack gives a spicy kick. - Feta cheese offers a tangy twist. - Goat cheese can create a rich and unique flavor. These options can enhance your cheesy potato egg scramble and make it your own! {{ingredient_image_2}} Start by peeling the potatoes. Once peeled, dice them into small cubes. This helps them cook quickly and evenly. Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the diced potatoes. Cook them for about 10 to 12 minutes. Stir them occasionally to get a nice golden color. You want them tender enough to pierce with a fork. Season the potatoes with a pinch of salt and pepper while they cook. This simple step boosts their flavor. After the potatoes soften, it's time to add in the vegetables. Finely chop the onion and dice the bell pepper. Once the potatoes are golden brown, add the chopped onion and diced bell pepper to the skillet. Stir them in and sauté for another 4 to 5 minutes. This cooks the veggies and brings out their sweet aroma. You want them to be tender and fragrant. Your kitchen should smell amazing at this point! While the veggies cook, crack the eggs into a mixing bowl. Whisk in the milk until the mixture is smooth and blended. Season this egg mix with a bit more salt and freshly ground black pepper. Once the vegetables are ready, carefully pour the egg mixture over them. Gently stir everything together in the skillet. Cook this mixture on low heat for about 5 to 7 minutes. Stir occasionally to ensure even cooking. You want the eggs cooked through but still creamy. When the eggs are almost set, remove the skillet from heat. Sprinkle the shredded cheddar cheese over the top. Cover the skillet to let the cheese melt. After a few minutes, give it a gentle stir to mix in the melted cheese. Now, it’s ready to serve! To get the best texture, start with the potatoes. Cut them into small cubes. This helps them cook evenly. Cook them until they are golden brown and fork-tender. This usually takes about 10-12 minutes. Stir them often so they don't stick. The eggs should be creamy but not overcooked. Cook them on low heat and stir only as needed. For great flavor, use salt and pepper while cooking. A pinch goes a long way. You can also add garlic powder or paprika for extra taste. Fresh herbs like chives or parsley add color and flavor. Mix them in just before serving for the best result. One common mistake is overcooking the eggs. Keep an eye on them and use low heat. Another mistake is not seasoning enough. Taste the dish before serving and adjust as needed. Lastly, do not rush the potato cooking stage. If they aren't cooked well, the whole dish will not taste great. Take your time for the best results. Pro Tips Use Starchy Potatoes: For the best texture, opt for starchy potatoes like Russets. They become fluffy when cooked and create a perfect base for your scramble. Customize Your Veggies: Feel free to add or substitute other vegetables like spinach, mushrooms, or zucchini to enhance the flavor and nutritional value of your dish. Don’t Overcook the Eggs: To keep the eggs creamy and soft, remove the skillet from heat just before they are fully set. The residual heat will finish cooking them. Experiment with Cheeses: While cheddar is delicious, try mixing in other cheeses like feta, mozzarella, or pepper jack for a unique flavor twist in your scramble. {{image_4}} You can boost the flavor of your cheesy potato egg scramble by adding more veggies. Spinach, diced tomatoes, or mushrooms work well. You can also try zucchini or broccoli for a fresh twist. Just remember to chop them small. This size helps them cook evenly with the potatoes. Adding colorful veggies makes your dish look great, too! If you want to make your scramble heartier, add some protein. Cooked sausage or bacon gives a nice flavor. You can also use diced ham or turkey. If you prefer a plant-based option, try black beans or chickpeas. They add texture and protein without meat. Just mix in your choice once the veggies are tender to heat them through. While sharp cheddar is a classic, don’t be afraid to experiment with cheese. Try pepper jack for a spicy kick. Swiss cheese melts beautifully and adds a nutty flavor. For something bold, use blue cheese. Mix and match your favorites to create your own unique taste. Just remember to adjust the amount based on how strong the cheese is. Store any leftovers in an airtight container. Let the cheesy potato egg scramble cool first. This helps keep the texture. Place it in the fridge for up to three days. Label the container with the date. This way, you know when to eat it. To reheat, use a skillet over medium heat. Add a splash of milk to keep it moist. Stir often to heat evenly. You can also use a microwave. Place it in a bowl and cover it. Heat in short bursts, stirring in between. This keeps the eggs from getting rubbery. You can freeze the cheesy potato egg scramble, but the texture may change. Let it cool completely before freezing. Use a freezer-safe container or bag. Label it with the date. It can last up to three months in the freezer. To eat, thaw it overnight in the fridge. Then, reheat as mentioned above. You can use sweet potatoes, cauliflower, or even zucchini. Each option adds a unique taste. Sweet potatoes offer a hint of sweetness. Cauliflower adds a light, fluffy texture. Zucchini gives a fresh crunch. Adjust the cooking time based on what you choose. Yes, you can make this dish ahead of time. Cook it fully, then let it cool. Store it in an airtight container. Refrigerate for up to three days. When ready to eat, just reheat it on the stove or in the microwave. Absolutely! This recipe fits well into meal prep. It’s easy to make in larger batches. Portion it into containers for quick breakfasts. Just add a sprinkle of fresh herbs before serving for a pop of color and flavor. This post covered the key ingredients for a tasty Cheesy Potato Egg Scramble. I shared ideas for ingredient swaps, cheese choices, and vegetable options. The step-by-step guide helps you prepare it easily. Remember to follow my tips for the best texture and to avoid common mistakes. You can store leftovers or even freeze some. Keep experimenting, and enjoy your meals!

Cheesy Potato Egg Scramble

A delicious and hearty scramble made with potatoes, eggs, and cheese, perfect for breakfast or brunch.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 3 medium potatoes, peeled and diced into small cubes
  • 4 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup milk (whole or low-fat)
  • 1 small onion, finely chopped
  • 1 bell pepper diced
  • 2 tablespoons olive oil
  • to taste Salt and freshly ground black pepper
  • optional Fresh chives or parsley, chopped for garnish

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Once hot, add the diced potatoes and cook for approximately 10-12 minutes, stirring occasionally. You want them to turn golden brown and become fork-tender. Season the potatoes with a pinch of salt and pepper to enhance their flavor.
  • After the potatoes have started to soften, add in the chopped onion and diced bell pepper. Continue to sauté for an additional 4-5 minutes, or until the vegetables are tender and fragrant.
  • While the vegetables are cooking, crack the eggs into a mixing bowl, then whisk in the milk until everything is well blended. Season this mixture with a bit of salt and freshly ground black pepper to taste.
  • Carefully pour the egg mixture over the sautéed potatoes and vegetables in the skillet. Gently stir to combine all the ingredients, making sure the eggs coat everything evenly.
  • Cook the mixture on low heat for about 5-7 minutes, stirring occasionally, until the eggs are fully cooked yet still remain creamy and soft. Keep an eye on them to avoid overcooking.
  • Once the eggs are almost set, remove the skillet from the heat and sprinkle the shredded cheddar cheese over the top. Cover the skillet with a lid for a few minutes to allow the cheese to melt thoroughly.
  • After the cheese has melted, give the scramble a gentle stir to incorporate the melted cheese. Taste the mixture and adjust the seasoning with more salt and pepper if necessary.
  • Serve the cheesy potato egg scramble hot, garnished with a sprinkle of freshly chopped chives or parsley for a touch of freshness and color.

Notes

Feel free to customize with your favorite vegetables.
Keyword breakfast, cheese, eggs, potatoes, scramble