Meatloaf Egg Scramble

5 from 6 votes

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Who says you can’t have breakfast for dinner? I for one rather enjoy a great egg or waffle on the dinner menu and a big bowl of cereal with ice cold milk as a late night snack always hits the spot, too. But I had an idea with this leftover meatloaf… Meatloaf Egg Scramble!

Meatloaf Egg Scramble1

I am a big lover of meatloaf, whether it’s Mexican Meatloaf or my BBQ Smoked Meatloaf, they are great comfort food meals.

Recently I made one and the bacon I had on hand screamed a need for eggs. So with some potatoes, cheddar cheese and a cast iron skillet, dinner was ready in mere minutes. A good egg scramble is one of those clean-out-the-refrigerator meals and this was perfect after a crazy day of work. It’s quick, it’s easy and you use up those leftovers. Winner, winner, right?

Thats how this Meatloaf Egg Scramble came about.

Meatloaf Egg Scramble2

The meatloaf needed a little TLC and I decided to pan sear the cubed meat and get things caramelizing. That nice, crunchy edged little nugget would be great with some cooked potatoes. Some would even call this a hash, but with the addition of the beaten eggs and cheese this became breakfast for dinner!

Meatloaf Egg Scramble3

I cubed up two medium white potatoes and microwaved them in a safe bowl covered with water for 5 minutes to get them going as I cubed the meat. Next, I pan seared the meatloaf with a little oil and then added the potatoes. Cook until browned for a few minutes.

To get a veggie in the mix I diced a zucchini and added that to the skillet.

A quick whisk to beat the 4 eggs and a half cup of shredded cheddar cheese was all that was needed. I topped this with some chopped parsley and sat down for a filling and tasty meal.

So next time you have leftover meatloaf give this a try! Enjoy!

Meatloaf Egg Scramble4

A pan filled with Meatloaf egg scramble

Meatloaf Egg Scramble

5 from 6 votes
This Meatloaf Egg Scramble comes together in mere minutes, uses leftover meatloaf slices, potatoes, and eggs with cheddar cheese. It's Brinner time!
Servings: 2 servings
Prep: 5 minutes
Cook: 8 minutes
Total: 13 minutes



  • Cube the potatoes and put in a microwave safe bowl covered with water. Cook for 5 minutes on high. Drain and set aside. Cut the meatloaf slices and zucchini in small cubes, set aside.
  • In a hot skillet add the oil and cubed meatloaf. Pan sear for 3 minutes. Add the parboiled potatoes and brown for several minutes. Add the zucchini and stir for another minute.
  • In a bowl whisk the eggs together and pour evenly over meat mixture, stirring with spatula to thoroughly incorporate. Cook until eggs are set or to your liking. Top with cheese to melt and season to taste with salt and pepper. Garnish with chopped parsley and serve.


Calories: 418kcal | Carbohydrates: 25g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 357mg | Sodium: 326mg | Potassium: 1107mg | Fiber: 5g | Sugar: 2g | Vitamin A: 955IU | Vitamin C: 37mg | Calcium: 320mg | Iron: 7.6mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Breakfast, Dinner
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    Well this was damn delicious! We loved it! I’d like to have maybe some bell pepper and throw in a handful of diced onion next time because there will be a next time! This was great, thank you for sharing!

  2. 5 stars
    Oh WOW~ this was so tasty! It has never occurred to me to make a scramble out of left over meatloaf and taters. I literally just finished this for my lunch today and I am stuffed. I left out cheese because I am not of fan of eggs and cheese together (I know, I know, I am weird, I get it). But I don’t think it needed it anyway b/c my meatloaf is to-die-for yummy and cheese would have covered that up, IMO.
    I can’t wait to use the other slice of metaloaf tomorrow for a repeat! Thanks for the idea

  3. 5 stars
    Wow, Kevin! Love the idea of caramel using the pieces of meatloaf a little and adding potato as well as the eggs. This will be on our dinner menu real soon. Another winner, Chef.

  4. Hi just made this leftover egg scramble my honey liked it n let me tell u he does not like when u mix some foods together but he was happy about this dish the only thing is is that my potatoes took much longer in the microwave so next time n yes there is a next time i will start the potatoes earlier 🙂 thanks so much

  5. A meatloaf scramble!!! My goodness… This has to go on the leftover meatloaf dinner rotation.. Good thinking… :O)

  6. 5 stars
    So I have to admit that I wouldn’t normally think meatloaf would be something I’d want for breakfast, but you’re pictures are making me change my mind. Seriously, these eggs look so damn good!

  7. I love the concept of this dish Kev. Breakfast, lunch or dinner it’s always the right time for some meatloaf egg scramble. YUM!

  8. 5 stars
    We eat breakfast for dinner all of the time. This looks like one amazing scramble – one that I’d gladly have for any meal of the day!

    1. OK, so send me that Savoy Cabbage, Bacon and Warm Goat Cheese Salad and I’ll send you the Scramble, deal?

      1. I think between the two of us we have a fabulous meal! It would be more fun to eat around the same table – if you two are ever in Bend… 🙂

  9. Hey Kevin! I love having breakfast for dinner, especially in the colder months! I make a free style meatloaf wrapped in bacon that would be really good for this. Since we are up to our eyeballs in asparagus right now I would add steamed asparagus and we are huge fans of onion, so in they would go!

      1. Hey Kevin! Where we are from in MI there were numerous asparagus farms and when we moved to TN we knew we could not be without fresh asparagus! We just put in another 30′ row of purple asparagus this Spring. We have been eating asparagus every day for the last five weeks! When produce is in season, we eat it! 🙂

    1. Brinner! Now that’s perfect Matt! Don’t forget to send me that recipe of your favorite grilling or BBQ post, too. Thanks and have a great day poolside. 😉