Loaded Breakfast Potatoes with Cheese & Eggs | Easy Breakfast Idea for a Crowd

Hi there, food lover! 👋 Ready to bring comfort, warmth, and big breakfast flavor to your table?

There’s something timeless and deeply satisfying about a hearty potato breakfast. Across many traditional kitchens, potatoes have always played a central role in feeding families—simple, filling, and endlessly adaptable. Loaded Breakfast Potatoes with Cheese & Eggs are a beautiful extension of that tradition, turning everyday ingredients into a generous, crowd-pleasing meal that feels both rustic and joyful. 🥔✨

This recipe is made for sharing. Whether you’re hosting a weekend brunch, feeding a hungry family, or preparing a comforting breakfast-for-dinner, these potatoes rise to the occasion. Crispy on the outside, soft on the inside, and generously topped with fluffy eggs and melted cheese, they deliver layers of texture and flavor without being complicated. That’s the beauty of traditional-style cooking: letting good ingredients shine through simple techniques.

Eggs add richness and nourishment, cheese brings warmth and indulgence, and potatoes anchor the dish with familiar comfort. You can keep it classic or gently adapt it with vegetables, herbs, or proteins depending on what you have on hand. Served straight from the pan, this dish invites everyone to gather around, scoop generously, and enjoy together. ❤️ Let’s cook a breakfast that feels like home.

Ingredients:

For the Potatoes:

• 2 lbs potatoes (russet or Yukon gold), diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

For the Eggs & Toppings:

• 8 large eggs
• 2 tablespoons milk or water
• 1 1/2 cups shredded cheddar cheese
• 2 tablespoons butter

Optional Add-Ins (clearly optional):

• 1/2 cup diced onions
• 1/2 cup bell peppers
• Chopped green onions or parsley for garnish 🌿

Step-by-Step Directions:

1. Begin by washing and dicing the potatoes into small, even cubes. This helps them cook evenly and develop that classic crispy exterior.
2. Heat olive oil in a large skillet or wide pan over medium heat. Add the potatoes, salt, pepper, and paprika. Stir well to coat.
3. Cook the potatoes uncovered for 15–20 minutes, stirring occasionally. Let them sit between stirs so they can brown properly. Traditional cooking rewards patience here.
4. If using onions or bell peppers, add them during the last 5 minutes of cooking and sauté until soft and fragrant.
5. Once the potatoes are golden and fork-tender, reduce heat to low and spread them evenly in the pan.
6. In a bowl, whisk the eggs with milk and a small pinch of salt.
7. Melt the butter in a separate non-stick pan over low heat. Pour in the eggs and gently stir, cooking slowly until soft and just set. Remove from heat while still creamy.
8. Spoon the scrambled eggs evenly over the potatoes.
9. Sprinkle the shredded cheddar cheese generously over the top. Cover the pan for 2–3 minutes until the cheese melts beautifully.
10. Finish with chopped herbs or green onions if desired. Serve warm, straight from the skillet, and enjoy the comforting goodness. 🥔🍳

Nutritional Information:

This dish offers a balanced breakfast with carbohydrates from potatoes, protein from eggs, and calcium from cheese. It’s filling, satisfying, and ideal for fueling a busy day. Portion size can be adjusted easily, making it perfect for feeding a crowd while still feeling wholesome and homemade.

⏰ Prep Time: 15 minutes | 🔥 Baking Time: 25 minutes | ⏳ Total Time: 40 minutes
⚡ Calories per serving: ~420 | 🍽️ Servings: 6

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Bon appétit and happy cooking! 👩🍳🍽️