Denver Scramble with Cheese Curds

Show kids that the best way to crack an egg is on a flat surface -- not on the edge of the bowl!
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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10 ounces frozen French fries (about 4 cups)

2 tablespoons unsalted butter

1 green bell pepper, diced

1 onion, diced

4 to 6 slices Canadian bacon, diced

Kosher salt and freshly ground pepper

10 large eggs

1/4 cup milk

1 scallion, thinly sliced

6 ounces cheese curds (about 1 1/4 cups), large pieces broken up


  1. Place a baking sheet in the oven and preheat to 425 degrees F. Spread the French fries on the hot baking sheet and cook, stirring once, until crisp and golden, 15 to 20 minutes.
  2. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the bell pepper, onion, Canadian bacon, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally with a rubber spatula, until the vegetables are browned around the edges and tender, 8 to 10 minutes.
  3. Whisk the eggs with the milk, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Add the remaining 1 tablespoon butter to the skillet. Stir in the egg mixture and scallion and cook, stirring and folding gently, until lightly set and fluffy, about 4 minutes; add the cheese curds during the last minute of cooking. Remove from the heat and stir once or twice until the eggs just finish cooking, about 2 minutes.
  4. Divide the eggs among plates. Serve with the French fries.