Tomato Basil Skillet Scramble
Print Recipe
5 from 9 votes

Tomato Basil Skillet Scramble

This tomato basil skillet scramble is made in one pan and will fuel the whole family for a busy day ahead!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: bacon, basil, breakfast, brunch, eggs, skillet, tomato
Servings: 4 people
Author: Marlynn Schotland, Urban Bliss Life


  • 5 large eggs
  • 1 tbsp almond milk or regular milk (nonfat, 1%, 2% - your choice)
  • 5 slices bacon, chopped into 1-2 inch pieces
  • 1/2 cup onions, finely minced
  • 2 cloves garlic, minced
  • 1 large russet potato, diced into small cubes
  • 1 cup cherry tomatoes, halved
  • 2 tbsp basil leaves, finely chopped
  • 1 tbsp parsley, finely chopped (for garnish)


  • Lightly beat the eggs with milk in a large bowl. Set aside
  • In a large skillet over medium-high heat, cook bacon until desired crispness. Once cooked, set aside on a plate covered with paper towels to soak up some of the grease. 
  • Add onions, garlic, and cubed potatoes into the skillet and sauté until the onions and garlic are slightly soft and potatoes start to get a golden brown coating, about 4-6 minutes.
  • Slowly pour in the egg mixture and scramble with the onions, garlic, and potatoes until eggs are fluffy and just about cooked.
  • Return the bacon to the pan. Add in the tomatoes and basil leaves, and stir, cooking for 1-2 minutes, just until the tomatoes are warm and softened, and basil is slightly wilted.
  • Optional step: Using your wooden spoon or spatula, gently spread out ingredients to create an even layer and cook for 1 minute without stirring. This helps the ingredients slightly stick together and form a nice slightly crisp bottom, which makes it easier to cut into almost like a frittata. 
  • Remove from heat and garnish with chopped parsley. Serve immediately.