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Roasted Potato Egg Scramble

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By Betty Crocker Kitchens
Updated Aug 26, 2016
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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
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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

  • Step 
    1
    In medium bowl, beat eggs, milk, salt and pepper with fork or whisk until well mixed; set aside.
  • Step 
    2
    In 10-inch nonstick skillet, melt butter over medium-high heat. Add frozen potatoes; cook 2 to 4 minutes, turning occasionally, until lightly browned.
  • Step 
    3
    Pour 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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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