Cheddar Scramble Recipe

Beat eggs

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until uniform and slightly frothy.

Preheat pan

Place a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Let the butter melt and just begin to foam but not brown.

Cook eggs

Pour the beaten eggs into the skillet. Let sit undisturbed for 10–15 seconds until edges begin to set. Using a flexible spatula, gently pull the cooked edges toward the center, allowing uncooked egg to flow to the pan. Continue gently folding every 10–15 seconds until eggs are mostly set but still slightly glossy and soft, about 2–3 minutes total.

Add cheddar

When eggs are almost finished (still slightly wet), sprinkle 1/2 cup shredded sharp cheddar over them. Fold cheese into the eggs and remove the pan from heat while residual heat finishes cooking, about 30 seconds. Taste and adjust seasoning if needed.

Par-cook potatoes

Place the diced potatoes in a pot and cover with cold water. Bring to a boil, then simmer 5 minutes until just tender but not falling apart. Drain and spread on a clean towel to steam-dry for 2 minutes.

Sauté aromatics

While potatoes par-cook, heat a large skillet over medium-high heat and add 3 tablespoons vegetable oil. When hot, add the diced yellow onion and optional green bell pepper. Cook, stirring occasionally, until softened and starting to brown, about 4–5 minutes.

Crisp potatoes

Add the drained potatoes to the skillet in a single layer if possible. Let them sear without moving for 2–3 minutes, then toss or flip to brown other sides. Continue cooking and stirring occasionally until potatoes are golden and crisp, about 8–10 minutes total.

Season

Reduce heat to medium. Sprinkle 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper over the potatoes and toss to combine. Cook 1 additional minute to bloom the spices. Stir in 1 tablespoon chopped fresh parsley and remove from heat.

Toast sourdough

While the home fries finish, toast 2 slices sourdough in a toaster or skillet until golden. Spread 1 tablespoon unsalted butter on the hot toast.

Prepare avocado (optional)

If using avocado, halve and pit it, scoop the flesh into a bowl and mash slightly with a fork, seasoning with a pinch of salt and pepper. Serve a half or whole avocado alongside or on top of the toast.

Prepare bacon or sausage (optional)

If adding bacon, cook 3 slices in a skillet over medium heat until crisp, drain on paper towels, and chop. If adding sausage, cook 2 breakfast links according to package or skillet instructions until fully cooked and slice. Add to plate with eggs and home fries.

Assemble plate

Divide the cheddar scramble and home fries between plates. Add the buttered sourdough. Top eggs with optional avocado, chopped bacon, or sliced sausage if ordered. Serve immediately.