Potato, Egg And Cheese Scramble Recipe

Name: Potato, Egg And Cheese Scramble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SCRAMBLE:; 4 whole Small Russet Potatoes; 1/4 cups Chopped Onion; 1/4 cups Canola Oil; 1/4 teaspoons Salt; 2 teaspoons Ground Black Pepper (For The Potatoes); 4 whole Eggs; 2 Tablespoons Milk; 2 cups Shredded Cheddar Cheese; 4 whole Slices Canadian Bacon; 3 teaspoons Butter; FOR THE TOPPINGS:; 1 whole Small Tomato, Chopped; 1 whole Avocado, Chopped; 1 whole Green Onion, Chopped

Servings: persons

FOR THE SCRAMBLE:
4 whole Small Russet Potatoes
1/4 cups Chopped Onion
1/4 cups Canola Oil
1/4 teaspoons Salt
2 teaspoons Ground Black Pepper (For The Potatoes)
4 whole Eggs
2 Tablespoons Milk
2 cups Shredded Cheddar Cheese
4 whole Slices Canadian Bacon
3 teaspoons Butter
FOR THE TOPPINGS:
1 whole Small Tomato, Chopped
1 whole Avocado, Chopped
1 whole Green Onion, Chopped

1
Preheat oven to 375u00b0F.
2
Peel the potatoes and cut them into small to medium size pieces. Chop the onion.
3
Heat a skillet on medium heat and add the canola oil. Add the potatoes, onions, salt and pepper. Stir together. Continue stirring until the potatoes start to brown (about 15 to 20 minutes).
4
While the potatoes are cooking, in a medium size bowl add the eggs, milk, and a few dashes of pepper. Whisk the eggs and set aside. Grate the cheese and set aside.
5
Chop the Canadian bacon and set aside. Spread the butter inside each single-serving size ramekin, pan, or skillet and add the fried potatoes. Top with the pieces of Canadian bacon.
6
Whisk the eggs again and pour them over the potatoes. Top with the shredded cheese and bake in the oven for about 15 minutes or until the eggs are cooked and the cheese is melted. Serve hot right out of the oven and garnish with chopped tomatoes, avocado, and green onion.

1173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE SCRAMBLE:, 4 whole Small Russet Potatoes, 1/4 cups Chopped Onion, 1/4 cups Canola Oil, and more.

Yes, Potato, Egg And Cheese Scramble falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato, Egg And Cheese Scramble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions