Egg and Potato Scramble

This Egg and Potato Scramble needs only 6 ingredients, 1 skillet and is ready in 30 minutes! It is a family and company favorite.

We have enjoyed Egg and Potato Scramble for many years.  It is one of my favorite things to make for company. Leftovers warm up easily too.

I got this recipe many years ago from my Taste of Home magazines.  They called it Morning mix-up but we often make it for supper.

I use the O’Brien potato mix with onion and peppers already in it to simplify the preparation. There is no chopping when those are used; just thaw and dump them in the skillet.

I always cook this in my Presto electric skillet.  It is plenty big so I can easily stir without pushing it out of the pan and it cleans up so easily.

This recipe has been shared in Meal Plan Monday and Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!

Why I Love This Recipe

Easy to make with simple ingredients.

It’s a family-approved recipe that comes together quickly.

The meat and cheese are easily customizable to your family likes or what you have on hand.

Comes together in 30 minutes.

Ideal for meal-prep meals.

It is super tasty.

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Can This Be Frozen?

Eggs and potatoes in a casserole do freeze fine. The consistency will be a little different. Some mind this and some don’t. 

You will have to experiment to see if you are one that minds or not. That will decide if you freeze them.

Any time I am not sure it will work or we will like it, I just freeze a small single portion. Let it be frozen a week or so and then pull it out and try it. That is the only way to tell.

It does seem to help if they are not frozen for too long; like a month or less.

When freezing egg dishes, make sure the eggs are totally set (not runny) and then completely cooled before freezing. Wrap them well.

Casseroles can be frozen whole or in individual portions.

How to Store Egg and Potato Scramble

Store in an airtight container in the refrigerator for up to 5 days. This reheats well for meal prep.

Key Ingredients

(Full printable ingredients and instructions are just below.)

Potatoes O’Brien—this is the bag of diced potatoes with the diced onion and pepper

Sausage–or ham or any other breakfast meat

Butter—or bacon grease, coconut oil or your choice of fat

eggs

Salt and pepper to taste

shredded cheddar cheese—or any kind of cheese you like

Freeze dried chives—or fresh chives

How to Make Egg and Potato Scramble

Melt butter in skillet over medium heat.

Add potatoes O’Brien and meat.

Cook until potatoes are tender but not too soft; about 7 minutes. You don’t want them mushy.

In a separate bowl, add eggs and salt and pepper.

Beat eggs with fork until scrambled. (If I am using ham, I don’t add salt.)

Make a spot in the middle of the skillet.

Add the eggs to the skillet

Push the potato and meat mixture from the edges into the eggs to gently mix them in.

Cover and cook, stirring occasionally, until eggs are set.

When eggs are set, turn off heat and sprinkle with cheese and chives.

Cover for just a few more minutes for cheese to melt.

Serve.

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