Denver Breakfast Mess in a Skillet

A Denver breakfast mess in a skillet with ham, peppers, onions, tender potatoes, scrambled eggs, and melted cheddar cheese, all brought together for a fully loaded breakfast.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 384kcal

Author Diane Gail

Ingredients

3 tablespoons olive oil separated
8 large eggs
2 tablespoons whole milk
1/4 cup diced yellow onion
1/4 cup diced green bell pepper
1/2 cup diced ham steak
1/2 cup shredded cheddar cheese
1 1/2 cup cubed, cooked russet potatoes

US Customary - Metric

Instructions

Add the eggs and milk to a bowl and whisk together until fully combined and smooth.
Heat 1 tablespoon olive oil in a skillet over medium-low heat, add the eggs, and cook while gently stirring until scrambled and just set.
Remove the eggs from the skillet and set aside.
Add the remaining olive oil to the skillet and cook the diced onion and bell pepper until softened.
Add the cooked potato cubes along with the salt, pepper, and garlic, and cook until the potatoes are heated through and lightly crisped.
Stir in the diced ham and cook until warmed through.
Return the scrambled eggs to the skillet and stir to evenly combine with the potato mixture.
Sprinkle the shredded cheddar over the top and allow it to melt before serving.

Notes

Use pre-cooked potatoes: Start with fully cooked potatoes so the skillet step focuses on crisping, not cooking them through.
Scramble the eggs separately: Cooking the eggs on their own first keeps their texture distinct when mixed back into the skillet.
Shred the cheese fresh: Freshly shredded cheddar melts more evenly and coats the ingredients better than pre-shredded.
Adjust seasoning at the end: Taste after everything is combined and add more salt or pepper if needed before serving.

Nutrition