Loaded-Up Breakfast Cheese Fries
Add a layer of meatiness to these fries by adding crumbled crisp-cooked bacon or browned breakfast sausage. Give them an unctuous boost with by topping with avocado and/or sour cream.
Ingredients
- 3 russet potatoes, cut into fries or wedges*
- 1 small onion, chopped
- ½ cup chopped red or green bell pepper
- 3 Tbsp. vegetable oil
- 1 tsp. salt
- 1 tsp. black pepper
- 6 eggs, beaten
- 1 Tbsp. butter
- 1½ cups shredded gouda, cheddar, Colby, and/or mozzarella cheese (6 oz.)
- 1 to 2 Tbsp. chopped chives or 2 green onions, thinly sliced
Instructions
- Preheat oven to 425°F. On a baking sheet sprinkle potatoes, onion, and bell peppers with oil, ¾ tsp. of the salt, and ¾ tsp. of the black pepper; toss to coat. Roast 30 to 40 minutes or until potatoes are golden and tender and onions and peppers are browned on the edges.
- Meanwhile, in a nonstick skillet combine eggs, butter, and the remaining ¼ tsp. each salt and black pepper. Place over medium heat. Cook, stirring occasionally, until almost set but still moist, 4 to 6minutes. Remove from heat. Spoon scrambled eggs over fries. Top with cheese.Return fries to oven and bake minutes more or until cheese is melted. Top with chives.
Notes
QUICK TIP: Cut prep time by starting with frozen French fries and reducing vegetable oil to 1 Tbsp. and decreasing salt on fries to 1/4 tsp. Roast onion and bell pepper as directed with the frozen fries.