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breakfast egg scramble on a fork
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4.8 from 10 votes

Breakfast Egg Scramble

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 hash brown potatoes, this scrambler breakfast is hearty, delicious and perfect comfort food!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Main Course
Cuisine: American
Servings: 6


  • 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


  • 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.


  • 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.