Easy Cheesy Potato and Egg Skillet Breakfast

This easy cheesy potato and egg skillet breakfast is my favorite way to start the day when I want something hearty, satisfying, and ready in minutes. Crispy potatoes, fluffy scrambled eggs, and gooey melted cheese come together in one skillet for the ultimate breakfast comfort food. It’s a simple dish that always hits the spot—whether it’s a lazy weekend morning or a quick weekday meal.

Why I Love This Recipe

I love how everything cooks in one pan, which means less cleanup and more time to enjoy my morning. The potatoes get golden and crispy, the eggs are soft and fluffy, and the cheese ties it all together with melty perfection. It’s versatile too—I can toss in leftover veggies, breakfast sausage, or fresh herbs to make it my own. It’s a breakfast I never get bored of.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Russet or Yukon gold potatoes (diced small)
• Shredded cheddar cheese
• Butter or olive oil
• Milk (optional, for fluffier eggs)
• Salt
• Black pepper
• Garlic powder (optional)
• Chopped chives or parsley (optional for garnish)

Directions

1. I heat butter or olive oil in a large skillet over medium heat, then add the diced potatoes.

2. I cook the potatoes until golden and tender, stirring occasionally—this usually takes about 10–12 minutes.

3. While the potatoes cook, I whisk the eggs with a splash of milk, salt, and pepper.

4. Once the potatoes are crispy, I lower the heat slightly and pour in the egg mixture.

5. I gently scramble the eggs with the potatoes, cooking until the eggs are just set.

6. I sprinkle the cheese over the top and let it melt for a minute before removing from heat.

7. I garnish with fresh chives or parsley, then serve immediately.

Servings and timing

This recipe serves 2 to 3 people.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Sometimes I mix in diced bell peppers, spinach for extra flavor. I’ve also swapped cheddar for pepper jack or mozzarella depending on what I have in the fridge. If I want a little heat, I sprinkle in red pepper flakes or top it with hot sauce. For a low-carb version, I use cauliflower instead of potatoes—it still turns out delicious.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm the scramble in a nonstick skillet over low heat or microwave it in short intervals, stirring halfway through. It’s not quite as crisp as fresh, but still just as tasty.

FAQs

Can I use frozen potatoes?

Yes, I’ve used frozen diced or shredded potatoes before—just make sure they’re thawed and dry before cooking to get them crispy.

How do I keep the eggs from overcooking?

I scramble them gently over medium-low heat and remove the pan from heat as soon as the eggs are just set. They continue to cook a bit after I take them off the stove.

What kind of cheese works best?

I usually go for sharp cheddar, but I’ve also used Monterey Jack, mozzarella, or a cheese blend depending on my mood. Any good melting cheese works.

Can I make this ahead of time?

This dish is best fresh, but I’ve pre-cooked the potatoes the night before to save time in the morning. Just reheat them before adding the eggs.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free—just make sure any extras (like frozen potatoes or cheese) don’t contain added gluten.

Conclusion

This easy cheesy potato and egg skillet breakfast is everything I want in a morning meal—warm, cheesy, and satisfying without being complicated. Whether I’m feeding the family or just cooking for myself, it’s the kind of breakfast that brings comfort and flavor to the table every single time.

Easy Cheesy Potato and Egg Skillet Breakfast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mary
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2-3 servings
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

This Easy Cheesy Potato and Egg Skillet Breakfast is a quick and satisfying one-pan meal packed with crispy potatoes, fluffy scrambled eggs, and melty cheddar cheese. Perfect for busy mornings, lazy weekends, or brunch!

---

Ingredients

• Eggs
• Russet or Yukon gold potatoes (diced small)
• Shredded cheddar cheese
• Butter or olive oil
• Milk (optional, for fluffier eggs)
• Salt
• Black pepper
• Garlic powder (optional)
• Chopped chives or parsley (optional, for garnish)

 

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat butter or olive oil in a large skillet over medium heat.
2. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender.
3. While potatoes cook, whisk eggs with a splash of milk, salt, and pepper in a bowl.
4. Lower the heat and pour egg mixture into the skillet with the potatoes.
5. Gently scramble until eggs are just set.
6. Sprinkle cheese on top and let melt for 1–2 minutes.
7. Garnish with chives or parsley and serve immediately.

 

---

Notes

• Add-ins: diced bell peppers, spinach, or leftover cooked meat.
• Swap cheeses: pepper jack, mozzarella, or your favorite melty blend.
• Spice it up with red pepper flakes or hot sauce.
• Use cauliflower instead of potatoes for a low-carb version.
• Best enjoyed fresh, but leftovers can be stored and reheated.