This Baked Potato with Scrambled Eggs, Cheese, and Vegetables recipe is the ultimate comfort food disguised as a nutritious, protein-packed meal. Imagine perfectly baked potatoes with golden, crispy edges filled with fluffy scrambled eggs, melty cheese, and colorful vegetables—it’s warm, hearty, and full of flavor. It’s the kind of meal that can turn a simple breakfast or brunch into something truly satisfying and wholesome. Whether you’re a fan of classic baked potatoes or just looking for a creative way to use eggs and vegetables, this dish is your new go-to.

The best part? It’s easy enough for busy mornings yet special enough for a cozy weekend brunch. You can even prepare it in advance and reheat it when needed. It’s a great way to pack protein, fiber, and vitamins into one dish that feels indulgent but is surprisingly balanced.

Full Recipe

Ingredients

• 3 medium potatoes, peeled and sliced into rounds

• Water (enough to cover the potatoes)

• 30 g (2 tbsp) plant-based oil or olive oil

• 5 g (1 tsp) salt, divided

• Black pepper, to taste

• 4 large eggs

• 10 g (2 tsp) paprika

• 50 g (½ cup) shredded mozzarella cheese

• 80 g (½ cup) diced luncheon meat or ham

• 50 g (¼ cup) green peas

• 50 g (¼ cup) corn kernels

• 50 g (¼ cup) mushrooms, sliced

• Optional toppings: extra mozzarella cheese, a drizzle of mayonnaise, chopped dill or parsley

Cooking Directions

1. Preheat the oven to 190°C (375°F). Lightly grease a medium-sized baking dish with oil or butter.

2. Boil the potatoes. In a pot, add the sliced potatoes and enough water to cover them. Sprinkle in ½ teaspoon of salt. Bring to a boil and cook until just tender but not falling apart. Drain and set aside.

3. Prepare the scrambled egg mixture. In a large bowl, whisk together the eggs, paprika, shredded mozzarella cheese, diced luncheon meat, peas, corn, and mushrooms. Add a pinch of salt and pepper, then stir to combine evenly.

4. Assemble the dish. Arrange the boiled potato slices evenly in the prepared baking dish, slightly overlapping them to form a base. Drizzle a bit of olive oil and sprinkle with black pepper. Pour the egg mixture over the top, spreading it evenly to cover all the potatoes.

5. Bake the dish. Place in the preheated oven and bake for 25–30 minutes, or until the eggs are fully set and the top turns slightly golden. For an extra cheesy crust, sprinkle more mozzarella during the last 5 minutes of baking.

6. Add finishing touches. Once baked, remove from the oven and let it cool slightly. Add optional toppings such as a swirl of mayonnaise or a sprinkle of fresh herbs for garnish. Serve warm and enjoy!

Nutrients

• Calories: Approximately 290 kcal per serving

• Protein: 14 g

• Fat: 17 g

• Carbohydrates: 20 g

• Fiber: 3 g

• Calcium: 120 mg

• Vitamin C: 18 mg

• Iron: 1.5 mg

Why You’ll Love This Recipe

You’ll fall in love with this dish because it combines everything we crave in a single bite—creamy, cheesy, and savory with just the right texture. The potatoes form a slightly crisp base that contrasts beautifully with the soft, rich eggs and gooey cheese. It’s a simple yet complete meal—comforting like breakfast, hearty like lunch, and indulgent like dinner. It’s also endlessly adaptable, so you can use what’s already in your fridge.

If you enjoy baked casseroles or one-pan dishes, this recipe will become a favorite. It’s family-friendly, affordable, and looks much fancier than it actually is. Plus, the baked preparation makes it lighter than pan-fried options, with less oil but just as much flavor.

The Origins and Inspiration Behind the Dish

This dish takes inspiration from classic baked breakfast casseroles, which are staples in many European and American kitchens. Traditionally, these casseroles were made from leftovers—boiled potatoes, bits of sausage or bacon, and eggs—all baked together to create a filling and waste-free meal. Over time, variations evolved to include different cheeses, vegetables, and herbs, depending on what was in season.

This version is a modern twist designed for people who want a balance between health and comfort. By using vegetables like peas, corn, and mushrooms, it adds freshness and color to the rich texture of eggs and potatoes. It’s a dish that connects old-fashioned home cooking with a modern, health-conscious twist.

Ingredient Spotlight

Potatoes: They provide structure and heartiness, offering a soft, comforting base when baked. Rich in potassium and fiber, they make the dish filling and nutritious.

Eggs: The glue of the recipe, eggs bring protein and richness, helping everything bind together beautifully.

Mozzarella Cheese: For that irresistible stretch and creamy melt. It’s mild enough to complement the vegetables without overpowering them.

Luncheon Meat (or Ham): Adds a savory, smoky note that balances the sweetness of the corn and peas.

Paprika: A little spice that enhances the dish’s warmth and color.

Vegetables (peas, corn, mushrooms): They add brightness, texture, and nutrition, making this dish as colorful as it is flavorful.

Storage and Reheating Tips

This dish stores beautifully! Once cooled, refrigerate leftovers in an airtight container for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 160°C (320°F) for 10–15 minutes, or microwave individual portions for about 1–2 minutes. If frozen, it will keep for up to 2 months—just thaw in the fridge overnight before reheating.

Avoid reheating repeatedly to maintain texture, as eggs can turn rubbery and potatoes may dry out. A splash of milk or cream before reheating can help restore creaminess.

Common Variations to Try

Vegetarian Version: Skip the luncheon meat and add more mushrooms, spinach, or bell peppers.

Spicy Kick: Mix in chili flakes or hot sauce for extra heat.

Cheese Lovers: Try mixing cheddar or gouda for a sharper, more robust flavor.

Mediterranean Twist: Add olives, feta cheese, and sun-dried tomatoes for a zesty version.

Protein Boost: Add cooked chicken or turkey for a more filling lunch or dinner option.

Pairing Recommendations

This baked potato and egg dish pairs wonderfully with a crisp green salad, tomato salsa, or even a side of avocado toast. For breakfast, serve it with fresh orange juice or coffee. For dinner, a light soup or glass of white wine complements the flavors perfectly.

Health Benefits

This recipe is more than comfort food—it’s genuinely nourishing. The eggs and cheese provide high-quality protein and calcium, while the potatoes and vegetables add fiber, vitamins, and antioxidants. It’s a balanced meal that supports energy, muscle repair, and immunity. The use of plant-based oil instead of butter keeps it heart-friendly without sacrificing flavor.

Conclusion

The Baked Potato with Scrambled Eggs, Cheese, and Vegetables is a simple, wholesome dish that captures the essence of home-cooked comfort. It’s perfect for those mornings when you want something hearty yet nutritious—or evenings when you crave an easy, all-in-one bake that the whole family will love. With its creamy eggs, crisp potatoes, and melty cheese, every bite delivers warmth, satisfaction, and nostalgia. Once you try it, you’ll find yourself making it again and again—because it’s that good.