Cheesy Scrambled Egg and Potato Skillet
Start your morning off right with this hearty and satisfying Cheesy Scrambled Egg and Potato Skillet, a one-pan wonder that brings bold flavors and comforting textures to your breakfast table. This recipe features perfectly golden, seasoned russet potatoes paired with creamy, fluffy scrambled eggs, all topped with a generous layer of melted cheddar cheese. A sprinkle of chopped green onions adds a burst of freshness and color to this easy skillet meal. With just 10 minutes of prep time and a total cook time of 25 minutes, this dish is an ideal choice for busy mornings or indulgent brunches. Designed to serve up to four, this crowd-pleasing breakfast can be served straight from the skillet—making cleanup just as effortless as the cooking process.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 6 large Eggs
- 0.25 cup Milk
- 1 cup Cheddar cheese, shredded
- 2 stalks Green onions, chopped
Instructions
Peel and dice the russet potatoes into small, bite-sized cubes.
Heat a large skillet over medium heat and add the olive oil and butter.
Once the butter is melted, add the diced potatoes to the skillet and spread them out into a single layer.
Sprinkle the potatoes with salt, black pepper, and garlic powder. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden brown and tender.
While the potatoes are cooking, crack the eggs into a medium bowl and whisk together with the milk until well combined.
Reduce the skillet heat to medium-low once the potatoes are fully cooked. Push the potatoes to one side of the skillet.
Pour the egg mixture into the empty side of the skillet. Allow it to cook undisturbed for 1-2 minutes, then gently stir with a spatula to scramble.
Continue cooking the eggs, stirring occasionally, until they are just set but still soft, about 3-4 minutes.
Sprinkle the shredded cheddar cheese over the eggs and potatoes. Cover the skillet with a lid and let the cheese melt, about 1-2 minutes.
Sprinkle the chopped green onions on top for garnish before serving.
Serve the Cheesy Scrambled Egg and Potato Skillet hot, directly from the pan, and enjoy!
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1272 mg | 424% | |
| Sodium | 3622 mg | 157% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 11.7 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1167 mg | 90% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4103 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
