This Chive, Potato and Egg Breakfast Scramble is a tasty, family-friendly breakfast. With simple ingredients like potatoes, chives and eggs, this potato scramble is easy to whip up, and actually satisfyingly filling for any meal of the day, not just for breakfast! Our family often has breakfast for dinner, for an easy meal with ingredients we’re sure to have in the fridge and pantry. Scrambled eggs with potatoes is a no-fuss option for a satisfying meal, suitable for all ages.
This potato and egg scramble with chives is a fantastic meal for toddlers, and Baby LJ loves it! He actually just turned 2 years old, and so I really should stop calling him my baby 🥹. He is a massive fan of eggs at the moment, and so I’m serving them to him in numerous ways. Eggs are a such a good source [1] of quality protein, choline and essential fatty acids, along with vitamins and nutrients essential for development. Did you know that one egg contains nearly half the daily recommended protein [1] intake for a 1 to 3 year old? Eggs can be introduced from 6 months of age, but remember that they are a common allergen and so take the necessary precautions.
Ingredients in Chive, Potato and Egg Breakfast Scramble
The key ingredients you’ll need for this delicious recipe are:
Chives – Fresh chives are needed for this recipe, rather than dried herbs – they’re just not quite the same! You could substitute with fresh parsley.
Potato – I use the standard white variety, but you can choose your favourite.
Egg – Take care when choosing eggs, particularly if making this for younger children. Never use cracked or dirty eggs, to reduce the risk of foodborne illness [2].
Butter – Unsalted. I love the extra richness and creaminess butter adds to eggs. If need be, substitute with olive oil.
Onion – Use just a quarter of a brown/yellow onion. The same amount of green onions are also a good substitute.
Garlic – Use one small clove for extra flavour.
Salt and pepper – Omit the salt if serving to fmaily under 12 months of age.
Milk – Just a small amount of milk to make the eggs more tender.
Cheese – Grated cheddar cheese is optional, to sprinkle over the final product for extra indulgence. Parmesan cheese is also a good option.
How to make Chive, Potato and Egg Breakfast Scramble
This breakfast potatoes and egg dish is really easy to make.
Thermomixer? The Thermomix is just used as a handy kitchen tool for chopping and mixing in this recipe. I know some recipes do, but I choose not to cook scrambled eggs in my machine. Cooking these scrambled eggs with potatoes on the stovetop, rather than wholly in your thermo cooker, allows you to fully control the process. This is important if making for a baby or toddler – when serving eggs to young children, particularly babies, eggs must be fully cooked to prevent potential illness. And so, with all ingredients chopped and ready to go, heat the butter in a large non-stick skillet or frypan. Sauté the garlic, diced onion and potato until soft. Pour the egg mixture into the frypan, and stir gently at low heat until cooked through.
Conventional cook? Prepare your ingredients by finely chopping the garlic, and dicing the onion and potato. In a large non-stick skillet or frypan, heat the butter and then sauté the garlic, diced onion and potato until soft. In a bowl, whisk together the eggs with chives, pepper, salt (if using) and milk. Pour the egg mixture into the frypan, and stir gently at low heat until cooked through.
See the recipe card below for ingredient amounts and detailed steps for both thermo cooker and conventional cooking methods.
Adapting this recipe for babies and toddlers
There are a few different ways to adapt this recipe to suit your baby or toddler. If serving to any family members under 12 months of age, leave out the salt. Chop the onion and potato as finely as you like, and then cook until soft or super soft. Always make sure that the eggs are fully cooked [2] through, and stir them as much as you like to achieve the right texture for your baby. You may even like to blend this potato scramble the first time for a baby just starting solids (remember that eggs are a common allergen and so take the necessary precautions). If this becomes a regular meal for your little one, consider adding different flavours like parsley or basil instead of chives, to expose them to new flavour combinations.
Serving Chive, Potato and Egg Breakfast Scramble
Serve this scramble freshly cooked, seasoned with extra salt and pepper to taste. You might like to garnish it with more fresh herbs, or add more cheese! 😁 For older family members, a sprinkle of chili powder or chilli flakes is also a nice addition.
Looking for more breakfast recipes? Try these Better Baked Beans – they’re a healthy alternative to store-bought baked beans, and actually are great to have for breakfast, lunch or dinner!
If you make this Chive, Potato and Egg Breakfast Scramble please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more delicious recipes.
Happy cooking,
Chloe x
Chive, Potato and Egg Breakfast Scramble
Category: Family MainsTap or hover to scale
Ingredients
- 1/4 brown/yellow onion peeled
- 1 small garlic clove peeled
- 1/2 medium white potato peeled
- 15 g butter unsalted
- 2 eggs (Note 1)
- 5 g chives finely chopped
- 1/8 tsp ground black pepper
- salt to taste, for family over 12 months
- 1 tbs milk
- 1 tbs grated cheddar cheese optional
Thermo Cooker Instructions
- Put the onion, garlic and potato into the mixing bowl. Chop 3 seconds, speed 5, MC on.
- Melt butter in a nonstick skillet or frypan over medium heat to medium-high heat. Sauté the onion, garlic and potato until soft.
- Break eggs into small bowl, and then transfer into your thermo cooker mixing bowl (this avoids any shell accidentally going in to the mix!). Add chives, pepper, salt (if using) and milk to the mixing bowl. Mix 3 seconds, speed 5, MC on.
- Pour egg mixture into to frypan. Reduce to low heat and cook, stirring, until eggs are cooked through.
- Remove from the heat, plate and sprinkle with cheddar cheese (if using). Allow to cool if serving to young children.
Conventional Instructions
- Finely chop the garlic. Dice the onion and potato.
- Melt butter in a nonstick skillet or frypan over medium heat to medium-high heat. Add the garlic, diced onion and potatoes and sauté until soft.
- Break eggs into small bowl. Add chives, pepper, salt (if using) and milk, and whisk.
- Pour egg mixture into to frypan. Reduce to low heat and cook, stirring, until eggs are cooked through.
- Remove from the heat, plate and sprinkle with cheddar cheese (if using). Allow to cool if serving to young children.
Recipe Notes
Nutrition Information
[1] Eggs for babies and children, 2024, Australian Eggs Limited.
[2] Eggs, 2024, Solid Starts Inc.
