This loaded breakfast scramble combines crispy bacon, tender Yukon Gold potatoes, fresh vegetables, and eggs in a single skillet. It's a hearty, no-fuss meal that works equally well for weekday mornings or leisurely weekend brunches.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Dice the yellow onion and red bell pepper.
Dice the Yukon Gold potatoes into small, even-sized pieces.
In a pot with a steamer basket, steam the diced potatoes for about 7 minutes until fork-tender.
While the potatoes steam, cook the diced bacon in a large skillet over medium heat until crispy.
Remove the cooked bacon with a slotted spoon and set aside on a paper towel. Pour out most of the bacon grease, leaving about a tablespoon in the skillet.
Add the steamed potatoes to the skillet and cook for a few minutes to get some color.
Add the diced onion and bell pepper to the potatoes and sauté until softened.
Season the potato and vegetable mixture with the all-purpose seasoning, Creole seasoning, and smoked paprika. Stir well to combine.
Push the potato mixture to one side of the skillet. On the empty side, melt the unsalted butter.
Add the fresh spinach to the melted butter, followed by the whisked eggs seasoned with black pepper.
Gently scramble the eggs until they are just cooked through.
Combine the scrambled eggs with the potato and vegetable mixture in the skillet.
Turn the heat to low and top the scramble with shredded cheddar cheese and the reserved crispy bacon.
Cover the skillet for a few minutes to allow the cheese to melt completely.
Serve hot and enjoy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave in 30-second intervals, stirring between rounds.
Yes. Dice and refrigerate potatoes up to 24 hours ahead, or cook them fully the night before and reheat in the skillet before adding eggs.
Sharp cheddar melts smoothly and adds flavor, but Monterey Jack, Gruyère, or a mild cheddar also work well. Avoid pre-shredded cheese if possible for better melting.
Add eggs last and stir gently over medium heat. Remove the skillet from heat while eggs are still slightly wet; residual heat finishes cooking them.
Yes. Use Cajun seasoning, or make your own with paprika, garlic powder, cayenne, oregano, and thyme in equal parts.
Yes. Double or triple the recipe, but cook potatoes in batches or use a larger skillet to ensure even browning and avoid overcrowding.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Herb Roasted Chicken with Garlic Potatoes and French Green Beans
45 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
