This Potato and Egg Scramble is an easy, family-friendly breakfast made with soft potatoes, eggs, onion, garlic and fresh chives. It’s a simple, filling meal with a tasty, savoury flavour that works just as well for lunch or dinner as it does for breakfast! The combination of soft potato and scrambled egg makes this a great option for babies and toddlers. Serve it as a soft scramble for older babies and toddlers, or adjust the texture and size of the pieces to suit your little one’s stage.
Eggs are a nutritious food [1] for babies and young children, providing protein, choline and essential fatty acids, along with a range of vitamins and minerals. Eggs can be introduced from 6 months of age, when your baby is ready for solid foods. As egg is a common allergen, introduce it carefully and follow current allergy-introduction advice.
➡️ LOOKING FOR MORE BABY AND TODDLER BREAKFAST IDEAS? Check out my Baby and Toddler Breakfasts Guide for easy breakfast ideas from first foods through to toddlerhood.
➡️ WANT MORE EGG RECIPES FOR BABY & TODDLER? Try this Avocado Omelette. It combines creamy avocado with egg and just a sprinkling of cheddar cheese for a yummy, wholesome omelette.
Ingredients in Potato and Egg Scramble
The ingredients you’ll need for this easy potato egg scramble recipe are:
Potato – I use the standard white potato, but most varieties will work well. Peel and dice the potato into small pieces suitable for your little one, so that it cooks quickly, becomes soft and is easy to eat.
Egg – Use fresh, good-quality eggs. Avoid cracked or dirty eggs, to reduce the risk of foodborne illness [2]. If serving to babies or young children, make sure the eggs are fully cooked. ⚠️ NOTE! Eggs are a common allergenic food. If your baby has eczema, has reacted to an allergenic food, your family has a history of food allergy and/or you’re worried about allergic reactions to foods, consult your child health practitioner or doctor before serving this or other allergenic foods.
Chives – Fresh chives add a mild onion flavour. Fresh herbs are needed for this recipe, rather than dried – they’re just not quite the same! You could substitute with fresh parsley.
Butter – Unsalted. I love the extra richness that butter adds to eggs. Also a common allergen. If need be, substitute with olive oil.
Onion – Use just a quarter of a brown/yellow onion to add flavour. The same amount of green onions are also a good substitute.
Garlic – Use one small clove for extra flavour without overpowering the eggs.
Salt and pepper – Omit the salt if serving to family under 12 months of age. Add salt and pepper to taste for older children and adults.
Milk – Just a small amount of milk to make the eggs more tender. Also a common allergen.
Cheese – Grated cheddar cheese is optional but yummy to mix into the finished scramble. Parmesan cheese is also a good option. Also a common allergen.
How to make Potato and Egg Scramble
This potato and egg breakfast is simple to prepare and cooks in one pan.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: First, prepare your ingredients by finely chopping the garlic, and dicing the onion and potato to an appropriate size for your baby/toddler.
Step 2: In a large non-stick skillet or frypan, heat the butter and then sauté the garlic, diced onion and potato until soft.
Step 3: In a bowl, whisk together the eggs with milk, chives, pepper and salt (if using).
Step 4: Pour the egg mixture into the frypan, and stir gently at low heat until fully cooked and no longer runny.
Step 5: Remove from the heat, and stir through the cheese. Allow to cool if serving to young children.
THERMOMIX POTATO EGG SCRAMBLE:
Thermomixer? The Thermomix is just used as a handy kitchen tool for chopping and mixing in this recipe. I recommend cooking the potato and eggs in a frying pan rather than cooking the scramble entirely in the Thermomix. Cooking the eggs on the stovetop makes it easier to control the texture and ensure they are fully cooked, which is particularly important when serving eggs to young children. And so, with the garlic, onion and potato chopped in your machine, follow the regular cooking instructions above from Step 2, using your machine to whisk the eggs in Step 3.
Potato and Egg Scramble for babies and toddlers
This recipe can be adapted for babies and toddlers by changing the texture and size of the pieces to suit their developmental stage.
For babies starting solids: Chop the onion and potato as finely as you like, and then cook until soft or super soft. Make sure the eggs are fully cooked and not runny. You can mash the potato and egg together or blend the mixture to the texture your baby is currently managing. And remember to leave out the salt for babies under 12 months.
For older babies: Serve soft pieces of potato and egg that are easy for your baby to pick up and eat. This is where just a little cheese can help bind small pieces. You can also offer the scramble on a pre-loaded spoon. Remember to leave out the salt for babies under 12 months.
For toddlers: Leave the potato and egg in small, soft pieces and serve with other family-friendly breakfast foods.
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
Serve this Potato and Egg Scramble freshly cooked and warm, either on its own or alongside other breakfast favourites.
For babies and toddlers, serve the scramble in a texture and portion size that suits your child.
For the rest of the family, season with additional salt and pepper to taste. You might like to garnish it with more fresh herbs, or add more cheese! 😁
For adults and older children, try adding chilli flakes or a little chilli powder for extra flavour too.
Variations
There are lots of easy ways to change the flavour of this potato and egg scramble:
Change the herbs: Substitute parsley, basil or finely chopped green onion for the chives.
Add cheese: Stir extra grated cheddar through the eggs or sprinkle it over the finished scramble.
Add vegetables: Try finely diced cooked vegetables such as spinach, zucchini or capsicum.
Make it dairy-free: Replace the butter with olive oil and leave out the milk and cheese, or use a suitable dairy-free alternative.
For adults: Add chilli flakes, cracked black pepper or your favourite relish.
Storing
Scrambled eggs are best served freshly cooked, particularly for babies and toddlers. If you do have leftovers, refrigerate them promptly in an airtight container and use within 1-2 days. Reheat thoroughly before serving and avoid reheating the same portion.
This recipe is not suitable for freezing.
LOOKING FOR MORE FAMILY-FRIENDLY BREAKFAST IDEAS?
Try these beans in tomato sauce – a lower-sodium alternative to traditional baked beans that’s great for breakfast, lunch or dinner.
If you make this Potato and Egg 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 baby and toddler breakfast recipes.
Happy cooking,
Chloe x
Potato and Egg Scramble
Category: BreakfastIngredients
- 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)
- 1 tbs milk
- 2 tsp chives finely chopped
- 1/8 tsp ground black pepper
- salt to taste, for family over 12 months
- 1 tbs grated cheddar cheese optional
Instructions
- Finely chop 1 small garlic clove. Dice 1/4 brown/yellow onion and 1/2 medium white potato to a size suitable for your child.
- Melt 15 g 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 2 eggs into small bowl. Add 1 tbs milk, 2 tsp chives, 1/8 tsp ground black pepper and salt (if using), and whisk.
- Pour egg mixture into to frypan. Reduce to low heat and cook, stirring, until eggs are cooked through. Make sure they are not runny for young children.
- Remove from the heat and stir through 1 tbs grated cheddar cheese (if using). Allow to cool if serving to young children.
Thermomix Instructions
- Put1/4 brown/yellow onion, 1 small garlic clove and 1/2 medium white potato into the mixing bowl. Chop 3 seconds, speed 5, MC on.
- Melt 15 g butter in a nonstick skillet or frypan over medium heat to medium-high heat. Sauté the onion, garlic and potato until soft.
- Break 2 eggs into small bowl, and then transfer into your thermo cooker mixing bowl (this avoids any shell accidentally going in to the mix!). Add 1 tbs milk, 2 tsp chives, 1/8 tsp ground black pepper and salt (if using) 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. Make sure they are not runny for young children.
- Remove from the heat and stir through 1 tbs grated cheddar cheese (if using). Allow to cool if serving to young children.
Recipe Notes
Nutrition Information
References
[1] Australian Eggs Limited. (n.d.). Eggs for babies and children. Retrieved 28 July 2026.
[2] Solid Starts Inc. (n.d.). Eggs. Retrieved 28 July 2026.
[3] Vale, S.L., Netting, M.J., Hornung, C.J., Smith, J., Roche, I., McWilliam, V., Hollinshead, K., South, C., Young, A., Rueter, K., Perrett, K.P., Palmer, D.J., Joshi, P., Campbell, D.E., Koplin, J.J. & Ford, L.S. (2026). ASCIA Guideline: Infant Feeding for Food Allergy Prevention. Clinical & Experimental Allergy 0, 1–11. Retrieved 16 March 2026 from https://doi.org/10.1111/cea.70217.
