This easy Breakfast Egg Scramble is an easy, stick to your bones, tasty meal perfect for weekend brunches, holiday mornings and even dinner! Made with scrambled eggs, bacon, cheese, onion and refrigerated shredded hash brown potatoes, this scrambler breakfast is hearty, delicious and perfect comfort food!
Know what this world needs more of? Hearty stick to your bones breakfast scrambles!
True story.
Are you squinting at your computer right now trying to figure out what I am talking about?
Walk with me … talk with me ….
Breakfast scrambles are A-MA-ZING!!!
Basically, you are combining all of your favorite breakfast foods into one dish and then shoveling that creation into your mouth at an alarming rate of speed because it’s just THAT good!
Need more easy breakfast recipes to drool over? A few of my favorites are Cheesy Hashbrown Breakfast Casserole, 3 point WW Bagels, Funfetti Cinnamon Rolls and Maple Coffee Cake!
breakfast scramble
One of my favorite things to make is this easy egg scramble.
Tender refrigerated hash brown potatoes cooked crispy then combined with bacon pieces, scrambled eggs, onion and cheese.
Yes, please!!
This scrambler breakfast is hearty and comfort food at it’s finest.
It’s easy to make, perfect for feeding a crowd of people at group gatherings and nothing is better to serve up on holiday mornings.
By the way, this is also my favorite way to serve breakfast for dinner.
Yup, I’m pretty dangerous like that.
the BEST scrambler breakfast
Why do you need this breakfast skillet in your life? Here are your reasons:
- Super easy and completely customizable. Don’t like bacon? Add breakfast sausage instead.. Want more veggies? Get wild with it … you get the idea!
- This easy breakfast idea can be made in a skillet, on a griddle or even in the oven.
- Perfect hearty comfort food to start the day and keep you fueled throughout.
- Great breakfast recipe to feed a crowd or just feed yourself. Recipe can easily be doubled, tripled or even just cut in half for a smaller family.
- Leftovers heat up perfect every time so you can cook once then space out your egg scramble throughout the week for convenient meal prep.
To make this Breakfast Egg Scramble, you will need:
- Refrigerated hash browns
- Cooked bacon pieces
- Eggs
- Shredded cheese
- Onion
- Green onion or parsley for garnish
- Vegetable oil
- Butter
- Salt and Pepper
how do you make a breakfast scramble?
To make this cheesy breakfast egg scramble, start by adding half of the oil to your griddle or a large non-stick skillet and heat over medium high.
Once oil has heated, add hash browns in an even layer, sprinkle generously with salt and pepper, press down lightly and cook for 6-7 minutes or until golden on the bottom.
Drizzle the top of your hash browns with the remaining oil, then flip the hash browns over using a large spatula. Season again with S&P.
Continue cooking for another 7-8 minutes.
Once your hash browns are cooked, remove from pan or push aside on griddle.
To the skillet or griddle, add 1 tablespoon butter and once melted, add diced onion. Cook for 2-3 minutes to soften onions.
Add bacon pieces to warm and stir to combine. Cook for 1-2 minutes. Remove from skillet or move on top of hash browns if still on griddle.
To a skillet, add 1 tablespoon butter over medium heat.
Add eggs to a large bowl with a dash of salt and pepper and whisk to scramble. Pour eggs into skillet.
As eggs begin to set, gently PULL the eggs across the pan with a spatula, forming large soft curds.
Continue cooking until eggs have thickened and no visible liquid egg remains.
Bring hash browns, bacon, onions and eggs together in your cooking vessel and gently stir to combine.
Cover with shredded cheese and cook gently until cheese melts. Garnish with green onions or parsley.
Serve immediately.
pro tips for perfect egg scrambles
- Prefer to use frozen hash browns? No worries, they can easily be substituted for the refrigerated kind.
- Customize this breakfast recipe to your tastes. Recipes are just starting points and it’s just food … 🙂
- I prefer to use a griddle for this scramble recipe instead of a skillet .. but that’s just ME! I like the extra real estate a griddle provides.
- You can make this recipe in the oven but you really need to watch so your hash browns don’t burn. Preheat oven to 350 degrees, follow the instructions and watch your potatoes!
- Once I add the cheese to my breakfast scramble, I like to (for lack of better term) stab my cheese down into my hash brown mixture with the end of my spatula. I like the cheese to make it’s way to the bottom.
- This egg scramble recipe is all about feeding people easy. Yes, it’s always better to shred your own cheese and cook your own bacon but for this scramble recipe I take from help from my grocery store and grab good quality pre-shredded cheese (I like Sargento) and pre-cooked bacon pieces from the salad dressing aisle of my grocery store.
breakfast egg scramble ideas
- Not a fan of bacon? Add in cooked breakfast sausage, ham, ground beef or shredded chicken or leave the meat out all together.
- Made a delicious veggie scramble by adding black beans, avocado, tomatoes, seasoned tofu and baby spinach.
- I grab shredded sharp cheddar for my egg scrambles but feel free to experiment with Swiss, goat cheese, feta cheese, Monterey Jack or even Pepper Jack cheese.
- Want to spice your scramble up? Add a dash of cayenne powder, diced jalapeno peppers or chopped bell, red or yellow peppers to your breakfast dish.
- Instead of refrigerated hash browns, quarter and dice up some red potatoes and add to your skillet scramble instead. Cook in the oil, covered for 15-20 minutes (stirring often to prevent sticking) in your skillet until about fork tender then follow remaining instructions.
- Scramble your eggs to your liking. I prefer hard scrambled eggs, some prefer soft set. Either is fine to add to this breakfast skillet scramble 🙂
more easy breakfast ideas
- 2 Ingredient Bagels
- Meal Prep Breakfast Sandwiches
- Blueberry Pecan Baked Oatmeal
- Breakfast Enchiladas with Poblano Sauce
- Overnight Challah French Toast Casserole
- Purple Potato Breakfast Skillet
Enjoy ♥ Heather
If you’ve tried this Breakfast Egg Scramble recipe, please don’t forget to rate the recipe and let me know how you it came out in the comments below.
Share a photo of your creation on FACEBOOK, INSTAGRAM or save it to PINTEREST and tag #AWICKEDWHISK. I can’t wait to see your work!
Breakfast Egg Scramble
Ingredients
- 2 tablespoons vegetable oil, divided
- 20 ounce refrigerated shredded hash brown potatoes
- 2 tablespoons butter, divided
- 1/2 large sweet onion, diced
- 6 slices of cooked bacon or 3 ounce package pre-cooked bacon pieces
- 6 large eggs
- 8 ounces shredded sharp cheddar cheese
- 1 teaspoon salt, or to taste
- 1/4-1/2 teaspoon pepper, or to taste
- green onions or parsley, chopped for garnish
Instructions
- To make this cheesy breakfast egg scramble, start by adding half of the oil to your griddle or a large non-stick skillet and heat over medium high.
- Once oil has heated, add hash browns in an even layer, sprinkle generously with salt and pepper, press down lightly and cook for 6-7 minutes or until golden on the bottom. Drizzle the top of your hash browns with the remaining oil, then flip the hash browns over using a large spatula. Season again with S&P. Continue cooking for another 7-8 minutes.
- Once your hash browns are cooked, remove from pan or push aside on griddle. To the skillet or griddle, add 1 tablespoon butter and once melted, add diced onion. Cook for 2-3 minutes to soften onions. Add bacon pieces to warm and stir to combine. Cook for 1-2 minutes. Remove from skillet or move on top of hash browns if still on griddle.
- To a skillet, add 1 tablespoon butter over medium heat. Add eggs to a large bowl with a dash of salt and pepper and whisk to scramble. Pour eggs into skillet. As eggs begin to set, gently PULL the eggs across the pan with a spatula, forming large soft curds. Continue cooking until eggs have thickened and no visible liquid egg remains.
- Bring hash browns, bacon, onions and eggs together in your cooking vessel and gently stir to combine. Cover with shredded cheese and cook gently until cheese melts. Garnish with green onions or parsley. Serve immediately.
Notes
- Prefer to use frozen hash browns? No worries, they can easily be substituted for the refrigerated kind.
- Customize this breakfast recipe to your tastes. Recipes are just starting points and it's just food ... 🙂
- I prefer to use a griddle for this scramble recipe instead of a skillet .. but that's just ME! I like the extra real estate a griddle provides.
- You can make this recipe in the oven but you really need to watch so your hash browns don't burn. Preheat oven to 350 degrees, follow the instructions and watch your potatoes!
- Once I add the cheese to my breakfast scramble, I like to (for lack of better term) stab my cheese down into my hash brown mixture with the end of my spatula. I like the cheese to make it's way to the bottom.
- This egg scramble recipe is all about feeding people easy. Yes, it's always better to shred your own cheese and cook your own bacon but for this scramble recipe I take from help from my grocery store and grab good quality pre-shredded cheese (I like Sargento) and pre-cooked bacon pieces from the salad dressing aisle of my grocery store.
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