Description
Start your morning with a cozy, hearty breakfast that’s quick to make and full of flavor. This scramble combines tender potatoes, fluffy eggs, and gooey cheese for a meal that’s perfect for weekends, brunches, or any day you want a satisfying start. Easy to prepare and naturally vegetarian, it’s a crowd-pleaser that can be customized with your favorite vegetables or cheeses.
Ingredients
-
4 medium potatoes, peeled and diced
-
1 small onion, finely chopped
-
1 bell pepper (any color), diced
-
2 tablespoons olive oil or butter
-
6 large eggs
-
½ cup milk or cream
-
1 cup shredded cheddar cheese (or your favorite cheese)
-
Salt and pepper to taste
-
1 teaspoon paprika or smoked paprika
-
2 tablespoons fresh chives or parsley, chopped (optional)
Instructions
-
-
Peel and dice the potatoes into small, even cubes.
-
Heat olive oil or butter in a large nonstick skillet over medium heat. Add the potatoes and cook 10–12 minutes until golden and tender, stirring occasionally.
-
Add chopped onion and bell pepper. Sauté for 5 more minutes until vegetables are soft. Season with salt, pepper, and paprika.
-
In a bowl, whisk together eggs and milk or cream until smooth and slightly frothy.
-
Reduce heat to low and pour the egg mixture over the cooked potatoes and vegetables. Let sit briefly, then gently stir to maintain fluffiness.
-
Sprinkle shredded cheese evenly over the eggs. Continue cooking on low, stirring occasionally, until cheese melts and eggs are fully cooked but still soft and creamy.
-
Taste and adjust seasoning if needed. Garnish with chopped chives or parsley. Serve immediately.
-
Notes
-
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
-
Cook the sausage in a large skillet over medium heat until browned and fully cooked. If using chicken or turkey sausage, make sure it’s cooked through. Remove from heat and set aside.
-
Whisk the eggs in a large mixing bowl. Add the milk, salt, pepper, garlic powder, onion powder, and smoked paprika. Whisk until fully combined and slightly frothy.
-
Combine the bread and veggies in the prepared baking dish. Mix in the cooked sausage, diced bell peppers, and green onions evenly over the bread cubes.
-
Pour the egg mixture evenly over the bread, meat, and vegetables. Gently press down with a spatula to ensure the bread soaks up the egg mixture.
-
Layer the cheeses on top: first the cheddar, followed by the mozzarella, ensuring even coverage. This creates a golden, bubbly crust once baked.
-
Bake uncovered in the preheated oven for 45–50 minutes or until the eggs are fully set and the top is golden brown. A knife inserted in the center should come out clean.
-
Remove from oven and let the casserole rest for 10 minutes. This allows it to firm up slightly, making it easier to cut and serve.
-
Garnish with fresh parsley before serving for a pop of color and freshness.
-
Serve warm and enjoy the comforting, cheesy layers in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes