Let me tell you—this dish right here? It’s a lifesaver on busy mornings. Simple, filling, and made from ingredients I always have in my kitchen. This Cheesy Potato Egg Scramble is one of those recipes that feels like a warm hug on a plate, and the best part? It won’t break the grocery budget.
Whether you’ve got leftover potatoes, extra eggs, or a small bit of cheese hanging out in the fridge, this scramble makes the most of it. It’s cozy, comforting, and flexible enough to fit whatever your pantry looks like right now.
What You’ll Need (Serves 4)
- 4 medium potatoes, diced
Use whatever type you’ve got — russets, reds, golds, even a mix works! - 1 cup shredded cheddar cheese
I love sharp cheddar, but use what’s on hand. - 4 large eggs
Eggs are such a budget-friendly protein — love ‘em. - ½ cup milk
This makes the eggs extra creamy. Use whatever milk you drink. - ½ cup cooked ham or bacon, chopped (optional)
Great for using up leftovers — or skip it to keep things vegetarian. - ¼ cup chopped green onions or chives
Adds color and a fresh bite. - 2 tablespoons butter
Or oil if you prefer — just something to crisp up those potatoes. - Salt & pepper, to taste
How to Make It
- Boil the potatoes
In a pot of salted water, boil the diced potatoes for about 10–12 minutes or until they’re fork-tender. Drain and set aside. - Crisp them up
Melt butter in a large skillet over medium heat. Add the potatoes and cook for about 5–7 minutes until golden and crispy on the edges. - Add meat (if using)
Toss in the chopped ham or bacon and cook for 2–3 minutes until heated through. - Scramble it all up
In a bowl, whisk together the eggs, milk, salt, and pepper. Pour over the skillet mixture. Stir gently as the eggs cook and scramble with the potatoes. Cook for about 5 minutes. - Cheese it up
Sprinkle the shredded cheese over the top. Cover the skillet for 2–3 minutes so it gets all melty and gooey. - Finish with greens
Turn off the heat and top with chopped green onions or chives. Serve warm!
Alyssa’s Budget-Smart Tips
- Use leftovers: Got cooked potatoes already? Skip the boiling step.
- No cheddar? Mozzarella, Colby, or even a sprinkle of Parmesan will do.
- Meatless option: This dish is just as tasty without ham or bacon.
- Add veggies: Bell peppers, mushrooms, or spinach all make great add-ins.
Stretching Meals the Smart Way
One of my favorite things about this recipe is how it helps stretch simple ingredients into something that feels like a full, satisfying meal. Eggs and potatoes are both super affordable and filling, and when you bring them together with just a little cheese and seasoning, the results are pure comfort. This kind of recipe makes me feel resourceful — like I’m feeding my family well without stressing about what’s in the fridge or how much it cost.
Why I Love This
It’s everything I want in a breakfast: filling, flexible, family-friendly, and ready in under 30 minutes. You can prep ahead or whip it up fresh — it reheats beautifully, too.
Plus, it’s one of those dishes that makes you feel like you really cooked something, even if you just tossed together pantry staples. This one’s definitely staying in my meal rotation. I hope it lands in yours, too!
Let me know how it goes for you — and if you make it your own, I’d love to hear what you added!
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Cheesy Potato Egg Scramble – A Budget-Friendly Comfort Breakfast
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Cheesy Potato Egg Scramble is the ultimate cozy, budget-friendly breakfast that turns pantry staples into a satisfying meal. With tender potatoes, fluffy eggs, melted cheese, and optional ham or bacon, it’s a warm, hearty dish perfect for busy mornings or lazy weekends.
Ingredients
4 medium potatoes, diced
1 cup shredded cheddar cheese
4 large eggs
½ cup milk
½ cup cooked ham or bacon, chopped (optional)
¼ cup chopped green onions or chives
2 tablespoons butter (or oil)
Salt, to taste
Black pepper, to taste
Instructions
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Boil the diced potatoes in salted water for 10–12 minutes until fork-tender. Drain and set aside.
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In a large skillet, melt the butter over medium heat. Add the potatoes and cook for 5–7 minutes until golden and crispy.
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If using, add the chopped ham or bacon and cook for 2–3 minutes until heated through.
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In a bowl, whisk together eggs, milk, salt, and pepper. Pour over the skillet mixture and gently stir to scramble. Cook for about 5 minutes until the eggs are fully set.
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Sprinkle shredded cheese on top, cover the skillet, and let melt for 2–3 minutes.
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Turn off the heat and top with chopped green onions or chives. Serve warm.
Notes
Leftover cooked potatoes can skip the boiling step.
Substitute cheddar with mozzarella, Colby, or Parmesan.
Omit meat for a vegetarian version.
Add extra veggies like bell peppers, mushrooms, or spinach for more flavor and nutrition.
Great for meal prep — reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Per Serving
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 215mg
Keywords: easy egg scramble, budget breakfast, cheesy potatoes and eggs, leftover potato recipe, family-friendly breakfast