Country Egg Scramble
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While this recipe shines as a hearty and satisfying breakfast, let’s be honest, a good, flavorful scramble knows no time constraints! This Country Egg Scramble, lovingly adapted from a recipe I discovered on Priscilla Bakes, is just as perfect for a comforting and easy dinner as it is for starting your day. To make this skillet sensation, you’ll want to reach for a good-sized skillet to accommodate all the delicious ingredients.
Alternatively, if your skillet isn’t quite large enough, you can certainly scramble the eggs separately. Then gently combine them with the cooked potatoes and other goodies when you’re ready to serve. This recipe generously serves 5 to 6 people, making it ideal for a family brunch or a satisfying meal to share. As someone who truly appreciates a well-executed scramble, I can attest that this version turned out absolutely fabulous. It’s a delightful medley of textures and tastes!
I know dad is going to adore this robust breakfast skillet dish. It’s the kind of hearty meal that sticks to your ribs and keeps you going. While the beauty of a scramble lies in its versatility – you can truly use any cheese you have on hand. I find that the subtle heat and creamy texture of pepper jack cheese elevates this dish beautifully, adding a wonderful layer of flavor. For those who prefer a different protein, I also have a fantastic variation of this recipe that features savory sausage instead of bacon. It’s another delicious way to enjoy this comforting scramble.
Ingredients for Country Egg Scramble
- RED POTATOES
- EGGS
- MILK
- SALT
- PEPPER
- GREEN ONION
- BACON
- CHEESE (I USED PEPPER JACK)
Instructions for Country Egg Scramble
Par-Cook the Potatoes: In a 2-quart saucepan, bring 1 inch of water to a rolling boil over high heat. Add the cubed potatoes, cover the saucepan, and return to a boil. Once boiling, reduce the heat to medium-low, keeping the saucepan covered. Cook for 6 to 8 minutes, or until the potatoes are just tender when pierced with a fork. Drain in a colander.
Whisk the Eggs: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is a uniform light yellow color. Set the egg mixture aside.
Cook the Bacon: In a large skillet, cook the bacon slices until they are crispy. Remove the cooked bacon from the skillet and place it on a paper towel-lined plate to drain. Leave the flavorful bacon grease in the skillet. Â
Sauté the Potatoes: Add the drained potatoes to the skillet with the reserved bacon grease. If there isn’t much grease left (you want 1-2 tablespoons), add the butter to the skillet as well. Cook the potatoes over medium heat for 3 to 5 minutes, turning them occasionally, until they are lightly browned and slightly.
Add Green Onions: Stir the chopped green onions into the skillet with the potatoes. Cook for an additional minute, stirring constantly.
Scramble the Eggs: Pour the egg mixture evenly over the potatoes and green onions in the skillet. As it begins to set around the bottom and sides of the skillet, gently lift the cooked portions with a spatula, tilting the skillet so that the thin, uncooked egg mixture can flow underneath and come into contact with the hot pan. Cook for 3 to 4 minutes, or until the eggs are thickened but slightly moist.
Finish and Serve: Dice the crispy bacon into small pieces. Once the eggs are cooked to your liking, sprinkle the diced bacon and the shredded pepper jack cheese evenly over the top of the scramble. Serve immediately and enjoy this hearty and flavorful Country Egg Scramble!
Frequently Asked Questions
Can I use different types of potatoes?
Absolutely! Yukon Gold hold their shape well, but Russet potatoes would also work, although they might be a bit more prone to breaking down. Adjust the par-cooking time accordingly based on the size and type of potato.
Can I use a different kind of cheese?
Yes, feel free to substitute with your favorite cheese. Cheddar, Monterey Jack, Colby Jack, or even a smoked Gouda would be delicious. Consider the flavor profile you’re going for.
Can I add other vegetables to this scramble?
Definitely! Some great additions include diced bell peppers and onions (cook them with the potatoes). You can also add mushrooms, spinach (add towards the end of cooking), or diced tomatoes. Adjust cooking times as needed for the vegetables you choose.
Can I make this ahead of time?
While best enjoyed fresh, you can par-cook the potatoes ahead of time. Then store them in the refrigerator for up to 2 days. You can also cook the bacon ahead and crumble it. When ready to serve, proceed with sautéing the potatoes and scrambling the eggs. Â
How do I prevent the eggs from getting dry?
Use the technique of gently lifting the cooked portions to allow the uncooked egg to flow underneath. Cook until they are thickened but still slightly moist. Â
Country Egg Scramble
Real Mom Kitchen
Ingredients
- 6 to 7 new red potatoes, (medium sized) cubed
- 8 eggs
- â…“ cup milk
- ¼ tsp salt
- â…› tsp pepper
- 4 medium green onions sliced (1/4 cup)
- 6 slices bacon
- 1 cup cheese I used pepper jack, but use whatever you like
Instructions
- Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender (it probably took me about 15 minutes); drain.
- Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.
- In a large skillet, cook the 6 slices of bacon until crispy and remove from skillet. Add potatoes to skillet, you’re gonna cook them in the bacon grease left in the pan. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in green onions. Cook 1 minute, stirring constantly.
- Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Dice up cooked bacon. Sprinkle with bacon and cheese. Serves 4-5.
Nutrition
