Can I Use Frozen Potatoes?

Yes, you can! Frozen diced potatoes or hash browns are a great shortcut. Just make sure to thaw them and pat them dry before adding to your pan. Otherwise, they might steam instead of crisp. Using frozen potatoes won’t change the flavor much — and it can save you serious prep time when you're craving a quick Cheesy Potato Egg Scramble .

How Do I Make It Ahead of Time?

While the dish is best fresh, you can absolutely prep parts ahead. Cook the potatoes and store them in the fridge. Crack and whisk your eggs in a jar the night before. When morning hits, all you have to do is heat, scramble, and melt. Boom — breakfast in 10 minutes flat.

Can I Make It Dairy-Free or Vegan?

Definitely! Use plant-based cheese and unsweetened almond or oat milk. For a vegan version, replace the eggs with tofu scramble. Add turmeric for color and flavor. You’ll still get that comforting, cheesy vibe in your Cheesy Potato Egg Scramble — just with a plant-based twist.

What’s the Best Cheese to Use?

Cheddar is the classic go-to — sharp, melty, and bold. But mozzarella gives you that stretchy, creamy feel, and feta adds a tangy punch. You can also mix a few cheeses together for more depth. Just avoid overly dry or crumbly cheeses that don’t melt well.

Cheesy Potato Egg Scramble – Easy Skillet Breakfast

Description

This Cheesy Potato Egg Scramble is a simple, hearty breakfast dish made in one skillet. Featuring crispy potatoes, fluffy scrambled eggs, and melty cheddar cheese, it’s quick to prepare and endlessly customizable. Perfect for brunch or busy mornings, this vegetarian-friendly recipe is comforting, flavorful, and made with ingredients you likely have on hand.

Ingredients

Scale

4 medium potatoes (Russet or Yukon Gold), diced small
6 large eggs
1/4 cup milk (or plant-based alternative)
1 cup shredded sharp cheddar cheese
2 tbsp olive oil or butter
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
2 tbsp chopped fresh parsley (optional)
Optional add-ins: 1/2 cup diced bell peppers, 1/2 cup cooked sausage or tofu, 1/4 cup diced onions

Instructions

Wash, peel (optional), and dice the potatoes into small cubes.
Heat oil or butter in a large non-stick skillet over medium heat. Add diced potatoes, seasoning with garlic powder, onion powder, salt, and pepper. Cook for 5–7 minutes until golden and crispy, stirring occasionally.
In a separate bowl, whisk together the eggs and milk until frothy.
Push the potatoes to one side of the skillet or remove temporarily. Pour in the egg mixture and reduce heat to low. Gently scramble, stirring constantly, until soft curds form.
Once the eggs are almost set, mix the potatoes back in (if removed).
Sprinkle shredded cheddar cheese evenly over the eggs and potatoes. Cover with a lid for 1–2 minutes to melt the cheese fully.
Garnish with fresh parsley if desired and serve hot straight from the skillet.

Notes

For a dairy-free option, use plant-based cheese and milk alternatives.
Try swapping regular potatoes for sweet potatoes for a twist.
Pre-cook any protein add-ins (like sausage or tofu) before mixing in.
Freshly grated cheese melts better than pre-shredded varieties.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 2g
Sodium: 420mg
Fat: 23g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 17g
Cholesterol: 225mg

Keywords: cheesy potato egg scramble, breakfast hash, potato egg skillet, scrambled eggs with cheese, one-pan breakfast, easy brunch, vegetarian skillet breakfast