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Egg Scramble Recipe

Egg Scramble Recipe photo by Taste of Home

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Perfect for a special-occasion breakfast or holiday brunch, this easy egg scramble is warm and hearty, with potatoes, ham, cheese and sweet red and green peppers. You can serve it for a casual supper, too. —Vicki Holloway, Joelton, Tennessee

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Egg Scramble Recipe

Prep: 15 min. Cook: 20 min.

Yield: 10 Servings

15 20 35

Ingredients

1-1/2 cups diced peeled potatoes
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup chopped onion
2 teaspoons canola oil, divided
2 cups cubed fully cooked ham
16 eggs
2/3 cup sour cream
1/2 cup 2% milk
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese, divided

Directions

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.
In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer.
Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth.
Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients. Yield: 10 servings.

Originally published as Egg Scramble in Taste of Home December/January 2008, p36

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Egg Scramble

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Reviewed on Mar. 20, 2011 by gretcheepoo

I'm glad I read this recipe before I began because you make this dish in two batches. Since I cook for only my husband and I, we didn't need to cook for 10, so I bought and made only half of the batch. Worked out great! This was a nice creamy egg dish that had just the right amount of vegetables and meat to it.

Reviewed on Dec. 14, 2009 by Aliciarogers

One of my favorites for breakfast dinners too. I also do the potatoes different though. I cut them up and fry them in the pan until soft and then do the peppers and continue on with the recipe.

Reviewed on Dec. 14, 2009 by mstassi

I have been making this recipe for years. The only difference is I use either canned potatoes or thawed hashbrowns to cut down on the prep and cooking time. I have also used colby jack cheese which was delicious as well.