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5 from 1 vote

Breakfast Scramble with Bacon, Eggs, and Potatoes

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!
Servings 4 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Equipment

Ingredients

  • 2 medium russet potatoes
  • 2 tbsp vegetable oil
  • Salt & pepper
  • 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)

Instructions

  • 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!

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!
 
Author: Nicole
Calories: 638kcal
Course: Breakfast, Brunch, Main, Main Course
Cuisine: American
Keyword: bacon, brunch, cast iron, cheese, egg, holiday, potatoes

Nutrition

Calories: 638kcal | Carbohydrates: 20g | Protein: 13g | Fat: 56g | Saturated Fat: 22g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 399mg | Potassium: 536mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 6mg | Calcium: 245mg | Iron: 2mg