Cheesy Potato Egg Scramble is a delightful, comforting breakfast (or brunch!) dish that brings together fluffy eggs, seasoned potatoes, savory ham, and gooey cheese in a satisfying skillet scramble. Whether you’re craving a hearty morning treat or a cozy dinner-in, this recipe delivers on flavor and ease. It combines familiar ingredients in a creative way to create a meal that’s both nourishing and indulgent. Read on—I’ll walk you through every step to make this dish shine, from ingredients to helpful tips and delicious serving ideas.
Why You’ll Love This Recipe
- Comforting and hearty — Cheesy Potato Egg Scramble is the kind of meal that warms you from the inside out.
- Quick and versatile — Ready in under 30 minutes using pantry staples and leftovers.
- Flavor-packed — With Old Bay (or your favorite spice), creamy eggs, and melty cheddar‑Gruyère blend, every bite is rich and delicious.
- Crowd-pleaser — Great for weekend brunches, family breakfasts, or lazy dinners.
- Customizable — Easily swap seasonings, proteins, and veggies to suit your dietary preferences or what you have on hand.
Ingredients
For the scramble:
- 4 large eggs
- 1.5 tablespoons heavy cream (or milk)
- 1½ teaspoons Old Bay seasoning, or adjust to taste
- Salt and pepper, to taste
- 1.5 tablespoons frying oil (or clarified butter for richer flavor)
- 4 cups (600 g) chopped, cooked potatoes
- 2 oz (60 g) ham, diced into cubes
- 1 cup shredded cheese, such as a mix of aged cheddar and Gruyère
To serve:
- Sour cream
- Chopped chives
Step-by-Step: How to Make Cheesy Potato Egg Scramble
- Whisk Eggs
In a medium bowl, whisk together the eggs, heavy cream (or milk), Old Bay seasoning, and a pinch of salt and pepper. Set this fragrant mixture aside. - Brown the Potatoes
Heat frying oil or clarified butter in a large skillet over medium-high heat. Add the chopped, cooked potatoes and cook, stirring occasionally, until they’re browned and crispy on most sides. - Add Ham and Egg Mixture
Reduce the heat to low. Stir in the ham, then pour in the egg mixture. Cook gently, just until the eggs begin to set but are still partially runny—not fully cooked. - Melt the Cheese
Sprinkle the shredded cheese evenly over the eggs and potatoes. Cover the pan with a lid and keep on low heat until the cheese melts and the eggs are fully cooked through. - Serve
Slide the scramble onto plates. Top each serving with a dollop of sour cream and a sprinkle of chopped chives. Enjoy immediately while hot and gooey!
Helpful Tips
- Use day‑old potatoes — They crisp up better when pan‑fried, adding wonderful texture.
- Low and slow for eggs — After adding the egg mixture, keep the heat gentle to avoid rubbery or overcooked eggs.
- Cheese choice — Cheddar brings sharpness, Gruyère adds a nutty, creamy quality. If needed, feel free to use Monterey Jack, mozzarella, or a pepper jack for a kick.
- Nonstick skillet — Helps prevent the eggs from sticking to the pan when cooking.
- Cover tightly — Ensures the cheese melts thoroughly without overcooking the eggs.
Substitutions And Variations
- Seasoning swaps — Replace Old Bay with Cajun seasoning, fajita spice blend, or a pinch of chili powder for a spicy twist.
- Protein alternatives — Instead of ham, crumble in fried bacon, diced sausage, turkey, or go vegetarian with smoked tofu.
- Veggie additions — Stir in pan-fried mushrooms, bell peppers, spinach, or onions for extra flavor, color, and nutrition.
- Dairy alternatives — Use evaporated milk, half‑and‑half, or even plant-based milk or cream to lighten it up or make it dairy-free (depending on cheese).
- Cheese alternatives — Try pepper jack for heat, Swiss for nuttiness, or vegan cheese if needed.
Storage Instructions
- Refrigerator: Place any leftovers in an airtight container and refrigerate within 2 hours of cooking. Keeps for up to 3–4 days.
- Reheating: Gently reheat in a skillet over medium-low heat, adding a splash of milk or water to restore creaminess.
- Freezing: You can freeze in small portions for up to 1 month—thaw overnight in the fridge and reheat gently.
- Note: For best texture, reheat slowly on the stovetop; microwaves tend to make scrambled eggs rubbery.
Nutritional Information
(Per serving — recipe makes 3 servings)
- Calories: ~485 kcal
- Macros estimate (approximate):
- Protein: ~20 g (eggs, ham, cheese)
- Fat: ~30 g (cream/milk, frying oil, cheese)
- Carbohydrates: ~30 g (potatoes)
- Fiber & sodium: Variable depending on specifics; season and cheeses can influence sodium.
For precise details, plug your exact ingredients into a calorie tracker or nutrition calculator.
Serving Suggestions
- Serve with toasted crusty bread, warm tortillas, or sourdough to sop up the cheesy goodness.
- Add a green salad or simple mixed greens dressed in light vinaigrette to balance the richness.
- Pair with fresh fruit slices or a fruit salad for a refreshing contrast.
- Top with hot sauce, salsa, or pickled jalapeños if you love a spicy kick.
Frequently Asked Questions About Cheesy Potato Egg Scramble
Q: Can I use raw potatoes instead of cooked potatoes?
A: You can, but you’ll need to pan-fry raw potatoes longer, or partially boil them first, to ensure they’re tender when the eggs are cooked. Using pre-cooked potatoes saves time and ensures even browning.
Q: How do I prevent the eggs from becoming rubbery?
A: The key is low and slow heat once the egg mixture is added. Stir gently and cover quickly to let the cheese melt. High heat causes overcooking; patience yields creamy, soft eggs.
Q: Can I make this vegetarian or gluten-free?
A: Absolutely! Use plant-based cheese and milk for vegetarian or dairy-free versions. The scramble itself is naturally gluten-free, so no concerns there unless you add bread or tortillas on the side—just pick a gluten-free option.
Q: What if I don’t have heavy cream?
A: You can substitute with regular milk, half-and-half, or even Greek yogurt thinned with a splash of water—just whisk until smooth. The cream enhances richness, but milk works fine.
Q: How can I add more veggies while keeping it easy?
A: Dice or slice veggies like bell peppers, mushrooms, or spinach, and sauté them with potatoes before adding the egg mixture. Alternatively, stir in frozen peas or corn during the final stage—just heat through before serving.
Conclusion
Thank you so much for trying out this Cheesy Potato Egg Scramble—a dish I adore for its simplicity, comfort, and delicious melty cheese goodness. I hope you find it as satisfying and easy as I do, whether for lazy weekend breakfasts or quick weekday dinners. Remember how simple it is—with just a handful of pantry staples, you get a hearty, flavorful meal in under 30 minutes. Here’s to many cozy breakfasts ahead and to the joy of sharing good food. Wishing you happy cooking moments and plenty of cheese-filled smiles—enjoy!
Print
Cheesy Potato Egg Scramble
- Total Time: 25 minutes
- Yield: 3 servings 1x
Description
Cheesy Potato Egg Scramble is a one-pan breakfast loaded with crispy potatoes, fluffy eggs, ham, and melted cheese. A quick and hearty meal perfect for mornings, brunch, or even dinner!
Ingredients
4 large eggs
1.5 tbsp heavy cream or milk
1½ tsp Old Bay seasoning
Salt and pepper, to taste
1.5 tbsp frying oil or clarified butter
4 cups (600g) chopped cooked potatoes
2 oz (60g) ham, cubed
1 cup shredded cheese (cheddar + Gruyère blend)
To serve: sour cream and chopped chives
Instructions
- Whisk Eggs
In a medium bowl, whisk together the eggs, heavy cream (or milk), Old Bay seasoning, and a pinch of salt and pepper. Set this fragrant mixture aside. - Brown the Potatoes
Heat frying oil or clarified butter in a large skillet over medium-high heat. Add the chopped, cooked potatoes and cook, stirring occasionally, until they’re browned and crispy on most sides. - Add Ham and Egg Mixture
Reduce the heat to low. Stir in the ham, then pour in the egg mixture. Cook gently, just until the eggs begin to set but are still partially runny—not fully cooked. - Melt the Cheese
Sprinkle the shredded cheese evenly over the eggs and potatoes. Cover the pan with a lid and keep on low heat until the cheese melts and the eggs are fully cooked through. - Serve
Slide the scramble onto plates. Top each serving with a dollop of sour cream and a sprinkle of chopped chives. Enjoy immediately while hot and gooey!
Notes
Use leftover or day-old potatoes for better crispiness.
Substitute Old Bay with Cajun, fajita, or chili seasoning.
Replace ham with bacon, sausage, or tofu for variations.
Add sautéed mushrooms, peppers, or spinach for more veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 485 kcal
- Sugar: 2g
- Carbohydrates: 30g
- Protein: 20g