Deliciously seasoned Backyard Grilled Potatoes mixed into a hearty egg scramble hits the spot for any weekend brunch.
Roasted Potato Egg Scramble
- Prep Time 30 min
- Total 30 min
- Servings 5
- Ingredients 8
Ingredients
- 6 eggs
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter
- 1 bag (11.8 oz) frozen backyard grilled potatoes
- 5 slices bacon, crisply cooked, crumbled
- 1/2 cup shredded Cheddar cheese (4 oz)
Instructions
-
Step1In medium bowl, beat eggs, milk, salt and pepper with fork or whisk until well mixed; set aside.
-
Step2In 10-inch nonstick skillet, melt butter over medium-high heat. Add frozen potatoes; cook 2 to 4 minutes, turning occasionally, until lightly browned.
-
Step3Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir in bacon. Reduce heat to low; sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.
Nutrition
300
Calories
19g
Total Fat
18g
Protein
14g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 170
- Total Fat
- 19g
- 30%
- Saturated Fat
- 8g
- 40%
- Trans Fat
- 0g
- Cholesterol
- 260mg
- 86%
- Sodium
- 730mg
- 30%
- Potassium
- 420mg
- 12%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 6%
- 6%
- Calcium
- 15%
- 15%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;Carbohydrate Choice
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