Egg Scramble Recipe
Egg Scramble Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

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 over high heat. 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

Nutritional Facts

1 cup: 312 calories, 20g fat (9g saturated fat), 349mg cholesterol, 839mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 23g protein.

  • 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
  1. Place potatoes in a small saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.
  2. 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.
  3. Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth.
  4. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEgg Scramble

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Angel182009 User ID: 6228642 156095
Reviewed Jul. 7, 2014

"This was delicious and my whole family loved it! I will definitely be making this recipe again!"

MY REVIEW
toolbarsco User ID: 6725667 154628
Reviewed Apr. 21, 2014

"Made this for Easter brunch--absolutely delicious. Enjoyed by all in attendance."

MY REVIEW
NH-rescue User ID: 4255840 78678
Reviewed Mar. 28, 2014

"In a hurry for dinner? Need to use up some ham? This brunch dish cooks up quickly and can be a tasty dinner, too. We substituted chopped zucchini for the peppers and added a few more cloves of garlic. There were no leftovers!"

MY REVIEW
StoneyLake User ID: 4983010 134965
Reviewed Nov. 18, 2013

"yummy for a big group"

MY REVIEW
Steph Brown User ID: 5479787 154595
Reviewed Dec. 30, 2011

"This was fantastic! Made for a nice hearty breakfast/brunch. My husband and I both throughly enjoyed it. Thanks for sharing this recipe!"

MY REVIEW
Aliciarogers User ID: 4526116 156091
Reviewed Dec. 14, 2009

"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."

MY REVIEW
mstassi User ID: 2404860 170015
Reviewed Dec. 14, 2009

"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."

Loading Image