Description
Cheesy Potato Egg Scramble is a hearty breakfast dish that combines fluffy scrambled eggs, crispy potatoes, and melted cheddar cheese—perfect for brightening up your mornings!
Ingredients
Scale
- 2–3 medium Yukon Gold or Russet potatoes
- 4–5 fresh eggs
- 1 cup shredded sharp cheddar cheese
- 1 medium onion, finely chopped
- 1 poblano pepper (optional)
- Salt and pepper to taste
- 1 tablespoon butter or olive oil
Instructions
- Wash and peel the potatoes; dice them into small cubes.
- In a large skillet, heat the butter or olive oil over medium heat. Add chopped onions and diced poblano pepper; sauté until fragrant.
- Stir in the diced potatoes and cook for about 10-12 minutes until golden brown and tender.
- In a bowl, whisk together the eggs with salt and pepper until fully blended.
- Pour the whisked eggs over the cooked potatoes and vegetables in the skillet. Stir gently as they set.
- Just before serving, sprinkle shredded cheddar cheese on top and cover briefly until melted.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 360
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 350mg
Keywords: - For added nutrition, consider including bell peppers or spinach. - Swap cheddar for mozzarella or pepper jack for different flavors. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove or microwave.