This simple breakfast scramble is made with cheesy eggs, crispy bacon, and savory fried potatoes for a diner-style meal at home. Our large batch recipe is perfect for family-style feasting and brunch potlucks!Jump to Recipe
What’s better than bacon, eggs, and crispy potatoes on a Sunday morning? Not much, especially when they’re all combined into a delicious breakfast scramble in a big ’ol cast iron skillet. This breakfast scramble recipe with bacon, eggs, and potatoes is one of our favorite ways to turn bacon and eggs on its head for a cozy and comforting weekend breakfast.
What You’ll Need To Make A Simple Breakfast Scramble
Our breakfast scramble is made with potatoes, eggs, and bacon. So it’s pretty much what you’d expect from any good diner-style brunch! It’s a little greasy, a little salty, and a little cheesy. It’s definitely not healthy, but it’s got all the tasty components of a comforting homestyle breakfast.
Here’s what you’ll need to make the best breakfast scramble:
- Russet potatoes
- Shredded Mexican-blend cheese
- Sliced American cheese
- Hot sauce
- Vegetable oil
- Salt & pepper
We like to use two kinds of cheese in our breakfast scramble for extra gooey texture and flavor. Slices of American cheese add some creaminess to the scramble, while shredded Mexican-blend cheese adds more diverse flavor.
Hot sauce is a totally optional ingredient, but we love adding Frank’s Red Hot to our breakfast scramble for a little kick. Use your favorite hot sauce or skip it for a milder breakfast!
How To Make A Breakfast Scramble With Bacon, Potatoes, and Eggs
While some breakfast scramble recipes cook everything in one skillet, we like to prepare each component separately for easy, no-fail cooking:
- Fried potatoes
- Crispy bacon
- Scrambled eggs
This will help you control the cooking process, and cooking time, for each main component of your breakfast scramble. Frying potatoes, crisping bacon, and cooking scrambled eggs all happen at different temperatures and rates! Here’s how to uncomplicate breakfast by cooking everything separately:
- Fry the potatoes. Peel and dice the potatoes, then season with salt and pepper and fry them in vegetable oil in a deep cast iron skillet over medium-high heat. Let them be for the most part. You’ll need to stir them occasionally so they don’t stick to the pan and burn, but you want to let them sit undisturbed to get crispy.
- Cook the bacon. You can either fry the bacon in a separate skillet on the stove, or bake it in the oven, while the potatoes cook. Drain excess grease and then roughly chop into smaller pieces.
- Scramble the eggs. Whisk eggs and milk in a small bowl, then cook in a frying pan over medium-low heat until fluffy. Lower heat and add both kinds of cheese, stirring to combine with the eggs until melty and gooey.
- Combine. Once everything is ready, drain any excess grease from the potatoes. Then add the cheesy scrambled eggs and bacon to the potatoes and stir to combine. Add a dash of hot sauce if desired, and serve family-style right in the cast iron skillet!
Tips For Making The Best Breakfast Scramble
Before you gasp at the amount of cookware required to make this breakfast scramble – we have a few tips to cut down on dishes! Take our advice below and you’ll only end up with two dirty pans to wash after breakfast:
- Fry the potatoes in a skillet that’s large enough to serve the whole breakfast scramble. You’ll add everything to this pan at the end!
- If you fry the bacon on the stove you can drain the excess grease once it’s done and cook the scrambled eggs right in that same pan. You’ll get bonus bacon flavor infused into your eggs, which is never a bad thing.
Make ahead prep for this breakfast scramble: You can make Sunday morning super easy if you prepare the fried potatoes and bacon ahead of time. Cook them a day or two in advance and store in the fridge. When you’re ready to assemble the breakfast scramble, simply reheat the potatoes and bacon together in your large skillet while you prepare the scrambled eggs.
Scaling our breakfast scramble recipe: This breakfast scramble recipe can be easily scaled to serve a larger crowd. For reference, a typical one pound package of bacon will yield about 12 servings. Depending on if you want to serve this by itself or alongside pastries, toast, and other brunch foods, you can plan for 1 to 2 eggs per person.
Breakfast Scramble Serving Suggestions
A family-style skillet of this bacon, potato, and egg breakfast scramble is perfect for:
- Feeding an entire horde of relatives during the holidays
- Sharing with your friends at your next brunch potluck
- Enjoying on a lazy Sunday morning after staying out too late the night before
It also tastes great alongside many other breakfast foods, if you want to serve a whole spread. We especially enjoy some buttered toast on the side and a glass of juice with our bacon egg and potato breakfast scramble! Here are a few ideas for what to serve this breakfast scramble with:
- English muffins
- Fresh fruit
- Mini bagels
- Mini muffins
- Coffee or tea
What Makes This The Best Breakfast Scramble?
This breakfast scramble is truly the best because it’s reminiscent of your favorite high protein diner breakfast, but easy to make at home and a lot less greasy! A big bowl of fried potatoes with bacon, eggs, and cheese are savory, comforting, and like a hug for your soul. So why shouldn’t you be able to enjoy it whenever you’d like?
You can also customize this versatile breakfast scramble with whatever toppings, mix-ins, and sides you’re craving, which makes it the best kind of recipe. Follow your heart and use this bacon potato and egg scramble as a blank canvas for your favorite breakfast foods! You won’t be disappointed.
Let us know how you’d customize this breakfast scramble by tagging us on Instagram (@candidcooksblog or #thecandidcooks) with photos of your take on our recipe! We’d love it if you left a rating and a comment below if you love this recipe so we can hear what you think.
Love this recipe? You may enjoy these other breakfast recipes, too:
- Breakfast Tacos
- Breakfast Burrito For Two
- Holiday Egg Casserole
- Shakshuka For Two
- Bacon Egg & Cheese Breakfast Quesadilla
Breakfast Scramble with Bacon, Eggs, and Potatoes
- Frying pan
- 2 medium russet potatoes
- 2 tbsp vegetable oil
- Salt & pepper
- ⅓ lb bacon
- 4 eggs
- 1 to 2 tbsp milk
- ½ cup shredded Mexican-blend cheese
- 2 slices white American cheese
- Frank's Red Hot or other hot sauce (optional)
- First, fry the potatoes. Peel the potatoes and slice into 1/4-inch pieces. Heat vegetable oil in a large cast iron skillet over medium-high heat until shimmering, then add potatoes to the skillet and season with salt and pepper. Fry until crispy, about 45 minutes, turning the potatoes over occasionally.
- While the potatoes cook, crisp the bacon in a large frying pan over medium-high heat, turning over halfway through cooking. Drain on paper towels, then roughly chop into smaller pieces.
- Next, prepare scrambled eggs. You'll want to start this step when the potatoes are about 10 minutes away from being ready. Whisk eggs and milk in a small bowl, then pour into a greased frying pan and scramble over medium-low heat until fluffy. You can use the frying pan you cooked the bacon in for easier cleanup – just make sure to drain the excess bacon grease before adding the eggs.
- Once the eggs are cooked, turn heat to low. Add both cheeses and stir to combine until the cheese is completely melted.
- Finally, carefully drain any excess oil from the fried potatoes and combine in the large cast iron skillet with scrambled eggs and bacon. Stir in Frank's Red Hot or other hot sauce, to taste.
- Serve family-style and enjoy!