Description
Indulge in this quick and delicious Cheesy Potato Egg Scramble, perfect for breakfast or brunch. Packed with hearty potatoes, fluffy eggs, and melty cheddar cheese, this 30-minute recipe is a delightful way to start your day.
Ingredients
Scale
- 2 tbsp olive oil
- 2 medium potatoes, peeled and diced
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the Potatoes: In a large skillet, heat the olive oil over medium-high heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they are golden brown and tender.
- Add the Vegetables: Add the chopped onion and bell pepper to the skillet and cook for an additional 5 minutes, until the vegetables are softened.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
- Cook the Eggs: Pour the egg mixture over the cooked potatoes and vegetables in the skillet. Cook, stirring frequently, until the eggs are scrambled and fully cooked.
- Add the Cheese: Sprinkle the shredded cheddar cheese over the top of the scramble and cook for another 1-2 minutes, until the cheese is melted.
- Garnish and Serve: Remove from heat and garnish with fresh parsley if desired. Serve the Cheesy Potato Egg Scramble hot and enjoy!
Notes
- For a dairy-free version, use plant-based milk and dairy-free cheese.
- Add extra veggies like mushrooms or spinach for more variety.
- Cover the skillet with a lid to help the cheese melt evenly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 210mg