Ingredients
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2 tablespoons butter or oil
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2 medium potatoes, diced small
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6 large eggs
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1/3 cup milk or cream
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1 cup shredded cheddar cheese
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Salt and pepper, to taste
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1/2 teaspoon paprika (optional)
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Fresh chives or green onions, for garnish
Instructions
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Melt butter or heat oil in a large non-stick or cast-iron skillet over medium heat.
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Add diced potatoes and season with salt, pepper, and paprika. Cook for 10–12 minutes, stirring occasionally, until golden and tender.
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In a bowl, whisk together eggs and milk until frothy.
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Push cooked potatoes to one side of the pan. Pour eggs into the empty space and gently scramble.
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When eggs are mostly set, sprinkle cheese over eggs and potatoes.
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Fold everything together gently until cheese is melty and the scramble is deliciously combined.
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Garnish with chives or green onions. Serve warm and enjoy!
Notes
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Dice potatoes small for quicker, even cooking.
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Lower heat gives you soft, creamy scrambled eggs — don’t rush them!
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Customize with your favorite add-ins like veggies, bacon, or different cheeses.
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Best enjoyed fresh, but leftovers reheat beautifully for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Skillet, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 generous portion (based on 4 servings total)
- Calories: 340
- Sugar: 2g
- Sodium: 410mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 300mg
Keywords: cheesy potato egg scramble, breakfast skillet, egg scramble, quick breakfast recipe, easy brunch recipe