Breakfast Scramble With Potatoes

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This simple and savory breakfast scramble with potatoes is made with cheesy eggs and crispy bacon for a diner-style meal at home. Our large batch recipe is perfect for family-style feasting and brunch potlucks!

A bowl of bacon, eggs, potatoes, and cheese with hot sauce

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 potatoes, bacon, egg, and cheese is one of our favorite ways to turn bacon and eggs on its head for a cozy and comforting weekend breakfast.

What This Recipe Entails

This breakfast scramble takes about 40 minutes to prepare in order to cook bacon, crisp potatoes, and make scrambled eggs. Thankfully the eggs and bacon can both be cooked while the potatoes fry to save time.

  • Prep time: 10 minutes
  • Cook time: 30 minutes

Breakfast scrambles are a delicious way to serve all of your favorite breakfast foods. We encourage you to make substitutions or additions to tune this recipe to your tastes. If you prefer breakfast sausage over bacon, make that change. If you are vegetarian and would rather use tofu or just remove the bacon, this recipe can easily be adapted.

Breakfast Scramble Ingredients

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 our breakfast scramble:

  • Russet potatoes
  • Bacon
  • Eggs
  • Milk
  • Shredded Mexican-blend cheese
  • Sliced American cheese
  • Hot sauce
  • Vegetable oil
  • Salt & pepper
A breakfast scramble with bacon, eggs, and potatoes in a bowl

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 Potatoes

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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!
A bowl of breakfast scramble with bacon, eggs, and potatoes

Tips For Making This Recipe

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:

  1. 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!
  2. 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.

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

Since our breakfast scramble is relatively simple, it can easily be dressed up any way you like! Here are some suggestions for different add-ons and toppings:

A breakfast scramble of bacon, eggs, and potatoes

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:

  • Toast
  • English muffins
  • Biscuits
  • Fresh fruit
  • Mini bagels
  • Mini muffins
  • Croissants
  • Coffee or tea
  • Juice

Why You’ll Love This Recipe

This breakfast scramble is 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.

Enjoy!


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A bowl of bacon, eggs, potatoes, and cheese with hot sauce

Breakfast Scramble With Potatoes

Nicole
This simple and savory breakfast scramble with potatoes is made with cheesy eggs and crispy bacon for a diner-style meal at home. Our large batch recipe is perfect for family-style feasting and brunch potlucks!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Main, Main Course
Cuisine American
Servings 4 servings
Calories 638 kcal

Equipment

Ingredients
 
 

  • 2 medium russet potatoes peeled and diced into 1/4 inch cubes
  • 2 tablespoons vegetable oil
  • Salt & pepper
  • pound bacon chopped
  • 4 eggs
  • 1 to 2 tablespoons milk
  • ½ cup shredded Mexican-blend cheese
  • 2 slices American cheese
  • Frank's Red Hot or other hot sauce (optional)

Instructions
 

  • First, fry the potatoes. 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 20 to 25 minutes, turning the potatoes over occasionally.
  • While the potatoes cook, crisp the chopped bacon in a large frying pan over medium-high heat.
  • 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!

Notes

Vegetable oil: Two tablespoons is an estimate – you’ll need just enough to fill the pan with about a quarter inch of oil.
Frying the potatoes: It’s tempting to want to stir the potatoes around frequently so they don’t stick, but this step is about patience! The way to get nice, crispy breakfast potatoes is to let them sit against the pan in the hot oil, turning them over occasionally to prevent burning.
Make ahead prep: You can make cooking this in the morning easier 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 this 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.
Serving suggestions: This breakfast scramble goes great with traditional breakfast sides like toast, English muffins, fresh fruit, and orange juice. You can also customize this dish with your favorite toppings and add-ons, like fresh avocado slices, pico de gallo, or even chipotle mayo. Read our blog post above for more suggestions!
 

Nutrition

Calories: 638kcalCarbohydrates: 20gProtein: 13gFat: 56gSaturated Fat: 22gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 224mgSodium: 399mgPotassium: 536mgFiber: 1gSugar: 1gVitamin A: 436IUVitamin C: 6mgCalcium: 245mgIron: 2mg
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Keyword bacon, brunch, cast iron, cheese, egg, holiday, potatoes
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Join the Conversation

  1. 5 stars
    Thank you! I made this for my husband and son today for a nice Christmas Eve breakfast and warmed up some toast to go with it.

    1. Nicole Author says:

      You’re welcome! That’s great, we’re so glad you and your family enjoyed it 🙂 Merry Christmas!

5 from 1 vote

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