I love starting my day with this Cheesy Potato Egg Scramble because it feels warm, filling, and comforting without being complicated. This recipe is one of my go-to breakfasts when I want something satisfying that still comes together quickly. The combination of tender potatoes, fluffy eggs, and melted cheese makes every bite feel cozy and familiar.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple ingredients that I almost always have in my kitchen. I like how the potatoes add heartiness while the eggs stay soft and creamy. The melted cheese ties everything together and makes the dish feel indulgent, even though it’s easy enough for busy mornings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 medium potatoes, diced
1 cup shredded cheddar cheese
4 large eggs
½ cup milk
¼ cup green onions or chives, chopped
2 tablespoons butter
Salt, to taste
Pepper, to taste
Directions
I begin by placing the diced potatoes in a pot of salted water and bringing it to a boil. I cook them until they are fork-tender, then drain them well. In a large skillet, I melt the butter over medium heat and add the potatoes, cooking them until they develop golden, crispy edges.
In a separate bowl, I whisk together the eggs, milk, salt, and pepper until smooth. I pour this mixture over the potatoes and gently stir as the eggs cook. I keep the heat moderate and stir occasionally to make sure the eggs stay soft and fluffy.
Once the eggs are just set, I sprinkle the shredded cheddar cheese evenly over the top. I cover the skillet and let the cheese melt completely. I finish by sprinkling chopped green onions or chives over the scramble and serve it warm.
Servings And Timing
I usually make this recipe to serve four people. I plan for about 35 minutes total, including preparation and cooking time, which works well for both weekdays and relaxed weekend mornings.
Variations
I like adding vegetables such as bell peppers, spinach, or tomatoes when I want extra color and freshness. Sometimes I switch the cheddar for pepper jack, Monterey Jack, or gouda to change the flavor. When I want a lighter version, I reduce the cheese slightly and add more vegetables instead.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the refrigerator for up to three days. To reheat, I warm the scramble gently in a skillet or microwave. I sometimes add a small splash of milk to keep the eggs moist.
FAQs
Can I Make This Recipe Ahead Of Time?
I like preparing the potatoes ahead of time and storing them in the fridge. When I’m ready to eat, I reheat the potatoes and then add the egg mixture for the best texture.
What Type Of Potatoes Work Best?
I usually use regular medium potatoes because they cook evenly and crisp up nicely. Yukon gold potatoes also work well and add a slightly creamier texture.
How Do I Prevent The Eggs From Overcooking?
I cook the eggs over medium heat and remove the skillet from heat as soon as they are just set. I find that gentle stirring helps keep them soft.
Can I Use A Different Type Of Milk?
I often use regular milk, but I’ve also tried almond milk and oat milk with good results. The texture stays creamy either way.
Is This Recipe Suitable For A Gluten-Free Diet?
I make this recipe gluten-free naturally, as none of the ingredients contain gluten. I always double-check labels to be safe.
Conclusion
This Cheesy Potato Egg Scramble is one of those recipes I come back to again and again. I love how comforting it feels while still being flexible enough to adjust to my taste. Whether I’m making it for a quiet morning or sharing it with family, it always delivers a satisfying and cozy start to the day.
This Cheesy Potato Egg Scramble is a cozy, hearty breakfast made with tender potatoes, creamy scrambled eggs, and melty cheddar cheese. Topped with fresh herbs, it’s a quick and satisfying way to start your day.
Total Time:35 minutes
Yield:4 servings
Ingredients
4 medium potatoes, diced
1 cup shredded cheddar cheese
4 large eggs
1/2 cup milk
1/4 cup green onions or chives, chopped
2 tablespoons butter
Salt, to taste
Pepper, to taste
Instructions
Boil diced potatoes in salted water until fork-tender. Drain well.
In a large skillet, melt butter over medium heat. Add the potatoes and cook until golden and crispy on the edges.
In a bowl, whisk together eggs, milk, salt, and pepper. Pour over the potatoes in the skillet.
Cook gently, stirring occasionally, until eggs are just set and fluffy.
Sprinkle shredded cheddar over the scramble. Cover the skillet to melt the cheese.
Top with chopped green onions or chives and serve warm.
Notes
Use Yukon gold potatoes for a creamier bite.
For extra veggies, add spinach, tomatoes, or bell peppers with the eggs.
Try different cheeses like pepper jack or gouda for a flavor twist.
