Potato Egg and Cheese Scramble

Sometimes it’s extra delicious when food is served in a single portion skillet.

Like personal size pan pizzas, or sizzling fajitas served in your very own little skillet at a restaurant.  Sooo delish.

Single skillet servings can be made for breakfast too.

When I’m really hungry for breakfast or brunch I make this potato egg and cheese scramble and it really hits the spot.

And it’s a great idea for the Holidays too. 

You can be creative and add whatever you like to the eggs. 

Maybe you would add some mushrooms, bacon, hot pepper cheese or you name it.

It’s kind of like an inside out omelet. 

Before we check out the ingredients I wanted to let you know that some design changes to CCC are in the works. 

I can’t wait to share them with you, so stay tuned. 

Thank you so much for stopping by!

Ok, on to the ingredients.

Russet potatoes, onion, butter, egg, milk, cheddar cheese, Canadian bacon, canola oil, salt and pepper.  Optional toppings include avocado, tomato and green onions.

Here’s how to make it.

Preheat oven to 375 degrees F.

Peel the potatoes and cut them into small to medium size pieces.

Chop the onion.

Heat a skillet on medium heat,

and add the canola oil. 

Add the potatoes and onions,

salt and pepper.

Stir together.

Continue stirring until the potatoes start to brown (about 15 to 20 minutes).

While the potatoes are cooking,

In a medium size bowl add the eggs,

milk, and

a few dashes of pepper.  Whisk the eggs and set aside.

Grate the cheese and set aside.

Chop the Canadian bacon and set aside.

Spread the butter inside each single serving size ramekin, pan, or skillet,

and add the fried potatoes.

Next, top with the pieces of Canadian bacon.

Whisk the eggs again and pour them over the potatoes.

Next,

top with the shredded cheese,

and bake in the oven for about 15 minutes,

or until the eggs are cooked and the cheese is melted.

Serve hot right out of the oven and garnish with chopped tomatoes, avocado, and green onion.

Enjoy!

Potato Egg and Cheese Scramble

Yield: Serves 2

Ingredients:

For the Potato Egg and Cheese Scramble:
4 small Russet Potatoes
¼ cup chopped Onion
2 teaspoons ground Black Pepper (for the potatoes)
¼ teaspoon Salt (or salt to taste)
¼ cup Canola Oil
3 teaspoons Butter
4 Eggs
2 tablespoons Milk
3 dashes Ground Black Pepper (for the eggs)
4 slices Canadian Bacon
2 cups shredded Cheddar Cheese

For the Toppings:
1 Avocado – chopped
1 small Tomato – chopped
1 Green Onion - chopped

This recipe is made in two single serving-size cast iron pans. Single serving ramekins, specialty pans or skillets can also be used.

Directions:

Preheat oven to 375 degrees F. Peel the potatoes and cut them into small to medium size pieces. Chop the onion. Heat a skillet on medium heat and add the canola oil. Add the potatoes and onions, salt and pepper. Stir together. Continue stirring until the potatoes start to brown (about 15 to 20 minutes).

While the potatoes are cooking, in a medium size bowl add the eggs, milk, and a few dashes of pepper. Whisk the eggs and set aside. Grate the cheese and set aside.

Chop the Canadian bacon and set aside. Spread the butter inside each single serving size ramekin, pan, or skillet and add the fried potatoes. Top with the pieces of Canadian bacon.

Whisk the eggs again and pour them over the potatoes. Top with the shredded cheese and bake in the oven for about 15 minutes or until the eggs are cooked and the cheese is melted. Serve hot right out of the oven and garnish with chopped tomatoes, avocado, and green onion.

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8 Responses to “Potato Egg and Cheese Scramble”

  1. The Contessa (Linda) — December 30, 2012 @ 7:37 am (#
    1
    )

    This sounds so good. I think I have to make this for brunch today. Love your new site. Following on FB and Pinterest. Happy New Year!

    Reply

    • CCC — December 30th, 2012 @ 8:07 am

      Hi Linda, sounds like a delish idea to have this for brunch today. And so glad you like the new site. Thank you very much for the FB and Pinterest following. Happy New Year to you too!

      Reply

  2. Barbi — February 6, 2013 @ 1:30 pm (#
    2
    )

    Where did you get those single serve cast iron pans? They are darling!
    I am new to your site and love it. Everything looks so delicious!

    Reply

    • Nancy — February 6th, 2013 @ 11:47 pm

      Hi Barbi, thank you. I just love those little cast iron pans. I found them at the kitchen store SurLa Table. They’re made by Lodge Manufacturing Company. The Lodge website shows pictures of their products. They have such cute things. Thank you for stopping by!

      Reply

  3. xandra — January 16, 2014 @ 5:39 am (#
    3
    )

    It has to be baked? my house does not have an oven 🙁 pls respond! i love your recipe it looks uber yummy.

    Reply

    • Nancy — January 17th, 2014 @ 8:20 am

      Hi There, so glad you like it! If you don’t have an oven I would try putting all of the ingredients together as you see in the recipe and instead of putting the skillet in the oven, put it on the stove top on very low heat. And put a lid on the skillet. Cook until the eggs are thoroughly cooked. I think this should work. Thank you so much for stopping by!

      Reply

  4. Mariam — August 19, 2014 @ 6:55 pm (#
    4
    )

    So good!! Will definitely make it again. Thanks.

    Reply

    • Nancy — August 21st, 2014 @ 12:08 am

      Hi Mariam, oh good. I’m glad that you liked it. Thank you for letting me know. Have a nice rest of the week!

      Reply

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