Creamy scrambled eggs, crispy potatoes, and melty cheese come together in this quick and comforting skillet breakfast.

4 large eggs

1.5 tbsp heavy cream or milk

1 1/2 tsp Old Bay or Cajun seasoning

Salt and pepper to taste

1.5 tbsp butter or oil

4 cups cooked diced potatoes

2 oz ham or bacon (optional)

1 cup shredded cheddar and Gruyère

Sour cream, for topping

Chives or scallions, for garnish

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1. Whisk eggs with cream and seasoning; set aside.

2. Heat butter in skillet, add potatoes, cook until golden and crisp.

3. Add ham or bacon and sauté 2 minutes.

4. Pour in eggs and stir gently over low heat until soft set.

5. Sprinkle cheese on top and cover until melted.

6. Serve hot with sour cream and chives.

Best with leftover potatoes.

Use your favorite cheese combo.

Refrigerate up to 3 days; reheat gently in a skillet.