Description
Whip up this ultimate Cheesy Potato Egg Scramble: golden Yukon Golds meet fluffy eggs, sharp cheddar, and creamy Monterey Jack, all in one skillet! A simple, comforting breakfast that includes…
Ingredients
- Yukon Gold PotatoesCreamy, waxy, they hold shape well when diced and become wonderfully tender.
- Large EggsFresh, large eggs are essential for a fluffy, rich scramble; aim for good quality.
- Shredded Cheddar CheeseSharp or mild cheddar provides that classic gooey, savory, comforting finish.
- Shredded Monterey Jack CheeseMelts beautifully, adding fantastic creamy texture, complementing cheddar perfectly.
- Yellow OnionFinely diced yellow onion offers foundational aromatic sweetness and depth to the scramble.
- Bell PepperAny color bell pepper adds pleasant crunch, vibrant color, and mild sweetness.
- Garlic ClovesFreshly minced garlic infuses the dish with irresistible aroma and savory kick.
- Olive OilGood quality olive oil is perfect for sautéing vegetables and potatoes, ensuring even cooking.
- Milk or CreamA splash makes eggs extra light and fluffy, giving them a delightful, tender texture.
- Salt and Black PepperCrucial seasonings for enhancing all flavors; season generously to your taste.
- Fresh Chives or ParsleyFinely chopped fresh herbs add a burst of freshness, color, and a subtle herbaceous note.
Instructions
- Step 1: Prep Your Ingredients EfficientlyDice Yukon Gold potatoes into small, uniform cubes. Finely chop yellow onion, bell pepper, and mince garlic. In a separate bowl, whisk large eggs with milk, salt, and pepper until light. Efficient prep makes cooking smooth.
- Step 2: Sauté Potatoes to Golden PerfectionHeat a large, oven-safe skillet over medium-high heat with olive oil. Add diced potatoes. Cook 10-12 minutes, stirring, until tender and golden brown. Season with salt and pepper.
- Step 3: Build Flavor with AromaticsReduce heat to medium. Push potatoes aside. Add onion and bell pepper, sautéing 3-4 minutes until softened. Stir in minced garlic for another minute until fragrant. Mix all vegetables together.
- Step 4: Scramble Eggs and Introduce CheesePour whisked egg mixture evenly over potato and vegetable blend. Allow eggs to set slightly (30 seconds) before gently pushing from edges to center. Cook and fold until mostly set but moist. Sprinkle both cheeses evenly over top.
- Step 5: Melt Cheese to Gooey PerfectionIf skillet is oven-safe, cover or broil 1-2 minutes until cheese is melted and bubbly. Otherwise, cover with a lid on low heat for a few minutes. Remove from heat immediately once cheese is melty.
Notes
- Store any delicious leftovers in an airtight container in the refrigerator for up to 2 days, though it's certainly best enjoyed fresh.
- To revive your scramble without rubbery eggs, gently warm individual portions in the microwave on a lower power setting or in a non-stick skillet over low heat, stirring just until heated through.
- Amp up your breakfast experience by topping this cheesy goodness with a fresh dollop of your favorite salsa, sliced avocado, or a sprinkle of extra chives, and consider a side of crispy beef bacon.
- The key to a fantastic scramble is giving those Yukon Gold potatoes ample time to get beautifully golden and tender before adding the eggs, and then pulling the skillet from the heat when the eggs are still delightfully moist, not dry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: approx. 1.5 cups
- Calories: 380
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 13g
- Trans Fat: 0g
- Protein: 2g