Cheesy Potato Egg Scramble Recipe – Easy, High-Protein Breakfast in 10 Minutes!
This Cheesy Potato Egg Scramble is a 10-minute, high-protein breakfast featuring crispy leftover potatoes, fluffy eggs, melty cheese, and savory ham (optional). Seasoned with Old Bay for bold flavor, it’s customizable with veggies or spices, reheats well, and packs 22g of protein per serving (485 kcal). Perfect for busy mornings or meal prep!
Ingredients
For the Scramble:
- 4 large eggs
- 1.5 tbsp heavy cream or milk
- 1.5 tsp Old Bay seasoning (trust me, it’s a game-changer!)
- 4 cups cooked potatoes, chopped (leftover roasted or boiled work best)
- 1 cup shredded cheese (cheddar, Gruyère, or a mix)
- 1.5 tbsp olive oil or butter
- Salt & pepper to taste
To Serve:
- Sour cream or Greek yogurt
- Fresh chives or scallions
- Hot sauce (if you’re feeling spicy!)
Instructions
Whisk & Season
- In a bowl, whisk eggs, cream, Old Bay seasoning, and a pinch of salt/pepper. Pro tip: Add a dash of hot sauce to the eggs for extra zing!
Crisp the Potatoes
- Heat oil in a large skillet over medium-high. Add potatoes . Cook 4-5 mins until golden and crispy. Don’t stir too much—let them get that caramelized crust!
Add the Eggs
- Pour the egg mixture over the potatoes. Let sit 30 seconds, then gently fold with a spatula until just set (they’ll finish cooking later!).
Cheese Time!
- Sprinkle cheese evenly over the eggs. Cover the skillet with a lid and reduce heat to low. Let it melt for 1-2 mins. Resist the urge to peek—steam is your friend here!
Garnish & Serve
- Top with sour cream, chives, and extra cheese if you’re extra (I always am). Serve straight from the pan—no judgment!