Breakfast Scramble

Meet your new favorite breakfast! This easy Breakfast Scramble recipe is made with russet potatoes, onions, seasoning, eggs, turkey bacon and cheese. It’s a tasty mix of scrambled eggs cooked with crispy breakfast potatoes and cheese. It will have you hooked at first bite!

This breakfast scramble with potatoes is easy to reheat in the mornings for a quick breakfast on the fly or take it in a serving bowl to work and share it with your friends. They will come knocking on your office door or partition to tell you how much they love it and want the recipe! And if you like breakfast for dinner, this recipe will be your new go-to. And leftovers, if you’re lucky enough to have any, are even better the next day!

To make this scramble, we start by making our crispy skillet breakfast potatoes. We always precook our potatoes by giving them a quick boil for about 4-5 minutes before frying them in a skillet.  Precooking the potatoes in this way before frying them in a pan makes them nice and crispy rather that starchy. The potatoes can be precooked a day or two before and stored in the refrigerator until you’re ready to fry them.

After the potatoes are cooked nice and crispy, we make room in the skillet to add the eggs to scramble with the potatoes. Then we fold in the crispy turkey bacon and cheese …and that is all that is there is to making your new favorite breakfast! Breakfast scrambles don’t get much better than this!

Skillet Breakfast Potatoes Recipe

• Extra-virgin olive oil
• Unsalted butter
• Russet potatoes
• Brown onion
• Green onion
• Seasoning
• Eggs
• Cheese
• Turkey Bacon

Find printable recipe with the measurements below.

Variations

• Use turkey sausage instead of turkey bacon, or leave the meat out altogether.  
• Add 1/2 cup diced red pepper or green bell pepper or a mix of both.
• Add sliced or minced jalapenos if you want to add a little spice to the mix.
• Use Pepper Jack, Parmesan, Havarti or any other cheese you like instead of the cheddar and Jack cheese.
• Add more or less cheese as you like.

How To Make Breakfast Scramble

• Cook Turkey Bacon. Cook turkey bacon in 3-4 tablespoons olive oil until crispy.
• Prep Potatoes. Peel and dice the potatoes into cubes.
• Boil Potatoes. Boil the diced potatoes for about 5 minutes. Don’t overcook the potatoes or they won’t turn out crispy. Remove from heat and drain the potatoes well.
• Cook Potatoes. Heat the olive oil in a large skillet over medium-high heat. Add the potatoes to the oil and let them cook for 2-3 minutes or until they start to brown. Stir the potatoes then let them sit for another 2-3 minutes until they brown some more.
• Season Potatoes. As the potatoes start to turn crispy, add the butter and seasoning and stir.
• Finish Cooking. Continue to cook and stir over medium low heat for another 10-15 minutes or until the potatoes are golden brown and crispy.

How To Store Leftovers

1. Store leftover breakfast potatoes in an airtight container in the refrigerator. If properly stored, they should last up to 5 days.
2. To reheat leftovers, add 2 tablespoons extra-virgin olive oil (or butter) to a skillet and heat potatoes for about 5 minutes until heated through.

Serving Suggestions

• Serve with salsa or pico de gallo
• Toast or flour tortillas.
• Pan roasted tomatoes.

Looking For More Breakfast Recipes?

• Pesto Eggs Avocado Toast
• Fried Egg Sandwich
• Breakfast Sweet Potatoes
• Breakfast Sliders
• Spinach Leek and Onion Frittata
• Tomato Basil Scrambled Eggs
• Healthy Breakfast Burritos
• Vegan Breakfast Skillet
• Homemade Hash Browns

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Yield: 8 servings

Breakfast Scramble

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Meet your new favorite breakfast! This easy Breakfast Scramble recipe is made with russet potatoes, onions, seasoning, eggs, turkey bacon and cheese. It's a tasty mix of scrambled eggs cooked with crispy breakfast potatoes and cheese. It will have you hooked at first bite!

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 tablespoons unsalted butter
• 3 large russet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
• 1/2 cup yellow onion, diced
• 1/2 cup green onion, chopped (white and light green parts)
• 1-1/2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Lawrys seasoning salt
• Black pepper to taste
• 8 eggs
• 6 slices turkey bacon, cooked and crumbled
• 1 cup cheddar cheese, grated
• 1/2 cup Jack cheese, grated

Instructions

1. Cook Turkey Bacon. Heat 2-3 tablespoons extra-virgin olive oil in a skillet over medium-high heat. Lower heat to medium-low and carefully lay the turkey bacon slices into the hot oil, cooking 3-4 slices at a time. Cook for 2-3 minutes on each side until crispy
2. Prep Potatoes. Peel and dice the potatoes. Boil the diced potatoes for about 4-5 minutes (depending on the size you cut them). They should still be hard when you remove them from the pot and drain them well. Don't over boil the potatoes or they won't turn out crispy when you fry them. Remove potatoes from heat and drain well.
3. Cook Potatoes. Heat the olive oil in a large skillet over medium-high heat (non-stick or cast iron skillets work best). Add the potatoes (boiled and drained well) to the oil and let them cook for 2-3 minutes or until they start to golden underneath. Stir the potatoes and let them cook for another 2-3 minutes until they brown some more. Continue to cook and stir over medium-low heat for another 10-15 minutes or until the potatoes are golden brown and crispy. The last 5 minutes of cooking, dollop in the butter and seasoning to the potatoes and stir. Move the potatoes to the sides of the skillet creating space in the center of the skillet to pour the eggs.
4. Scramble Eggs. In a medium bowl, crack the eggs and scramble them with a fork. Add 2 tablespoons butter to the skillet to melt before pouring in the eggs. Pour the eggs into the skillet and let them start to cook for a minute stirring them with a wooden spoon or a spatula. As the eggs start to scramble, fold in the potatoes into the partially cooked egg.
5. Add Bacon And Cheese. Sprinkle in the chopped and crumbled turkey bacon and stir. As the eggs are more cooked through, sprinkle in the cheese and stir until the cheese melts.
6. Enjoy. Remove from heat before the egg starts to over cook and turn brown. You want soft fluffy scrambled eggs mixed in with the potatoes.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 401Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 228mgSodium: 545mgCarbohydrates: 28gFiber: 3gSugar: 3gProtein: 17g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.