How to Make Skillet Scrambled Eggs and French Fries

Making breakfast fun is easy when you start with crispy French fries! This scrambled eggs and French fries breakfast skillet combines golden fries with bacon, corn, jalapeños, scallions, eggs, and cheese for a hearty, flavorful meal that comes together in one skillet.

It’s a great way to use ingredients you may already have on hand, and you can easily adjust the toppings to suit your taste. The combination of crispy potatoes, smoky bacon, sweet corn, spicy jalapeños, creamy eggs, and cheese makes every bite delicious.

Why You’ll Love This Breakfast

This is not your ordinary scrambled egg breakfast. The French fries give the dish a crispy, satisfying base, while the corn adds a little sweetness and the jalapeños add just the right amount of heat.

I also love that everything can be cooked in one cast iron skillet, making this an easy meal with very little cleanup.

Ingredients

• French fries: Use about 12 oz of frozen French fries. You can use your favorite variety.
• Scallions: Diced scallions add a fresh onion flavor.
• Jalapeños: Dice two jalapeños. Leave in some seeds if you like your breakfast spicy.
• Corn: Use 1 cup of corn. You can cut the corn off a cob or use frozen corn.
• Bacon: Use 1/2 cup cooked, crumbled bacon.
• Cheddar cheese: Add 1/4 cup shredded Cheddar cheese.
• Cotija cheese: Use 1/8 cup crumbled Cotija cheese for a salty, slightly tangy flavor.
• Cilantro: Finish the skillet with 1/8 cup chopped cilantro.
• Eggs: Scramble 4 eggs.
• Oil: Use 1 tablespoon oil for cooking the French fries.

How to Make Scrambled Eggs and French Fries

1. Heat the skillet. Place a cast iron skillet over medium heat and allow it to heat.
2. Cook the French fries. Add 1 tablespoon of oil to the skillet, then add the 12 oz of frozen French fries. Cook over medium heat, stirring occasionally, until the fries begin to turn golden and crispy.
3. Add the scallions and jalapeños. Once the French fries are beginning to brown, add the 3 diced scallions and 2 diced jalapeños. Continue cooking until the vegetables begin to soften.
4. Add the bacon and corn. Stir in the 1/2 cup cooked, crumbled bacon and 1 cup corn. Continue cooking until the corn is heated through and all of the ingredients are hot and nicely combined.
5. Add the scrambled eggs. Once the fries, vegetables, bacon, and corn are cooked, add the 4 scrambled eggs to the skillet. Gently stir everything together.
6. Add the cheese. Sprinkle the 1/4 cup Cheddar cheese and 1/8 cup Cotija cheese over the skillet. Allow the cheese to warm and melt slightly.
7. Finish with cilantro. Sprinkle the 1/8 cup chopped cilantro over the top and serve hot.

 

The french fries browned nicely in the cast iron skillet. These were thin french fries, if you use thicker fries, defrost them for a minute in the microwave so they don’t take too long cooking.

I love having cooked crumbled bacon on hand. It’s to convenient  to add to many dishes.

I cut the corn off a fresh ear of corn, frozen corn would work well too.

This recipe can be easily doubled. I’m sure this will make it’s way onto our dinner table for the perfect Brinner! It’s quick and easy and a great idea for the nights when you walk in the house and realize you didn’t plan out dinner. Often that happens with sports running over or meetings at school that seem to occupy our dinner time that we hadn’t plan for. If you’re looking for more back to school recipe look here.

Make Breakfast Fun

I love meals like this because they don’t feel like a traditional breakfast. Crispy French fries turn simple scrambled eggs into something hearty, colorful, and fun.

Serve the skillet straight from the cast iron pan and let everyone add their favorite toppings. You could even put out extra Cheddar, Cotija, cilantro, jalapeños, or salsa and let everyone customize their own serving.

Tips for Making It

Cook the French fries until they are crispy. The crispier the French fries are before adding the other ingredients, the better the texture of the finished skillet.

Adjust the heat. Two jalapeños give this breakfast some heat. For a milder version, remove the seeds and ribs before dicing the jalapeños, or use just one jalapeño.

Use fresh or frozen corn. Both work well. If you’re using corn cut directly from the cob, add it once the fries have started browning so it has time to cook and caramelize slightly.

Cook the bacon ahead. If you have cooked bacon in the refrigerator, this breakfast comes together even faster.

Add the eggs last. Cooking the eggs at the end keeps them tender instead of allowing them to become overcooked while the potatoes and vegetables cook.