Description
Indulge in this hearty Cheesy Potato Egg Scramble, where crispy potatoes meet fluffy eggs and gooey cheese for a delightful breakfast experience.
Ingredients
Scale
- 2 medium russet or Yukon Gold potatoes, cubed
- 4 large eggs
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 bell pepper, diced
- 1 small yellow onion, diced
- Salt and pepper to taste
- 2 tablespoons butter or oil
Instructions
- Prepare your ingredients: Wash and cube the potatoes, and dice the bell pepper and onion.
- Sauté the potatoes: In a large skillet over medium heat, melt the butter. Add the diced potatoes and cook until golden brown and tender, about 10-12 minutes.
- Add onions and peppers: Stir in the chopped onion and bell pepper, cooking until soft and fragrant.
- Whisk eggs: In a bowl, beat together the eggs with salt and pepper until frothy for light fluffiness.
- Combine: Pour the egg mixture over the sautéed vegetables. Gently stir as the eggs set to form soft curds.
- Add cheese: Sprinkle shredded cheese on top just before serving; let it melt slightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approximately 180g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg