Breakfast Scramble with Eggs and Sweet Potatoes

A Short Story About the Recipe

Breakfast has always been my favorite meal of the day, and this Mexican Egg & Potato Breakfast Scramble holds a special place in my kitchen. I first made this dish on a lazy Saturday morning when I wanted something warm, filling, and full of flavor without spending hours cooking. The sizzling potatoes and colorful peppers gave my kitchen such a cheerful aroma that I knew this recipe was going to stay in my breakfast rotation forever. This scramble has since become a weekend tradition in my house – a dish that brings everyone together at the table, chatting and laughing before the day begins.

Why You Will Love This Recipe

You will love this Mexican Egg & Potato Breakfast Scramble because it is hearty, colorful, and packed with flavor. The potatoes are golden and crispy on the outside yet soft and fluffy on the inside, while the eggs are light and perfectly scrambled. Fresh vegetables like onions, peppers, and tomatoes add brightness and balance. The seasonings give it a little kick without being too spicy, making it a dish that both kids and adults enjoy. It’s a complete breakfast that keeps you satisfied for hours.

Versatile

This recipe is very easy to customize. You can add chicken ham, turkey bacon, or cooked ground beef for extra protein, or keep it fully vegetarian by just adding more vegetables like zucchini, spinach, or mushrooms. You can also serve it inside warm tortillas for a quick breakfast burrito or top it with shredded cheese and avocado slices for a restaurant-style presentation.

Affordable

One of my favorite things about this recipe is how budget-friendly it is. Potatoes, eggs, and vegetables are pantry staples that don’t break the bank. You can feed a family or meal prep for the week without spending much. Even with optional toppings like salsa, shredded cheese, or fresh cilantro, this recipe stays affordable and easy to make.

Ingredients for the Recipe

• 4 medium potatoes, peeled and diced

• 1 medium onion, chopped

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 2 medium tomatoes, diced

• 6 large eggs

• 1 cup cooked turkey bacon or chicken ham, chopped (optional)

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp chili powder (adjust to taste)

• Salt and black pepper, to taste

• Fresh cilantro, chopped (for garnish)

How to Prepare This Recipe

Step-by-Step Instructions for Preparation

Making this Mexican Egg & Potato Breakfast Scramble is a simple process that delivers big flavor. Here’s how I prepare it step by step:

1. Prep the ingredients
   Begin by washing, peeling, and dicing the potatoes into small, bite-sized cubes. Chop the onions, peppers, and tomatoes so they’re ready to go when it’s time to cook. Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until smooth and combined. If you are adding turkey bacon or chicken ham, chop it into small pieces.

2. Cook the potatoes
   Heat olive oil in a large nonstick skillet over medium heat. Once hot, add the diced potatoes. Season with salt, black pepper, garlic powder, and smoked paprika. Stir well so that the seasoning coats the potatoes evenly. Let them cook for about 10–12 minutes, stirring occasionally, until they are golden and crisp on the outside and tender inside. The key is to avoid constant stirring so they can develop a nice crust.

3. Add the vegetables
   When the potatoes are nearly done, add the chopped onions and bell peppers. Cook for 4–5 minutes until they begin to soften and release their aroma. Add the diced tomatoes and cook for another 2 minutes. The tomatoes will create a little moisture that helps deglaze the pan, picking up all those flavorful browned bits from the bottom.

4. Incorporate the protein
   If you’re using turkey bacon or chicken ham, add it to the skillet at this stage. Stir everything together and allow the meat to warm through and crisp slightly.

5. Scramble the eggs
   Push the potato and vegetable mixture to one side of the skillet to make space for the eggs. Pour the whisked eggs into the empty side. Let them set for a few seconds, then gently scramble with a spatula until they are softly cooked but not dry. Once the eggs are nearly set, fold them into the potato mixture so everything is evenly combined.

6. Finish and garnish
   Taste and adjust seasoning if necessary by adding more salt, pepper, or chili powder for a bit more heat. Garnish with fresh chopped cilantro right before serving.

Quick and Easy

This recipe takes about 30 minutes from start to finish, which makes it perfect for busy mornings. The potatoes cook while you chop the vegetables, saving you time and keeping the process smooth and efficient.

Customizable

One of the best things about this scramble is how easy it is to make it your own. Swap the vegetables based on what you have in the fridge, add extra protein, or make it lighter by using egg whites instead of whole eggs. You can also add shredded cheese, a dollop of sour cream, or sliced avocado just before serving for extra richness.

Popular With Many People

This breakfast scramble is always a hit when I serve it for family brunches or casual gatherings. Its colorful presentation and savory flavor make it appealing to kids and adults alike. Plus, it can easily be doubled to serve a crowd or stored in the fridge for a quick weekday breakfast.

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FAQs

Can I make this recipe ahead of time?
Yes, you can make this scramble ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet over low heat or in the microwave until warmed through.

Can I freeze this breakfast scramble?
Freezing is possible, but the texture of the potatoes may change slightly. If you plan to freeze it, let it cool completely, divide it into portions, and store in freezer-safe containers. Reheat in a skillet to restore some crispness.

Can I make this recipe vegetarian?
Absolutely. Simply skip the turkey bacon or chicken ham and add more vegetables like mushrooms, spinach, or zucchini. You can also add a sprinkle of cheese or a plant-based meat substitute.

What if I don’t like spicy food?
You can leave out the chili powder and reduce the smoked paprika for a milder flavor. You can also add a little shredded cheese for creaminess to balance the flavors.

What is the best way to serve this dish?
This scramble is great on its own, but you can serve it with warm tortillas to make breakfast tacos or wrap it in a large tortilla for a portable breakfast burrito.