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Egg Scramble

 Egg Scramble
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
10 ServingsPrep: 15 min. Cook: 20 min.


  • 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


  • 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

2 of 2

Egg Scramble (continued)

Directions (continued)

  • until eggs are completely set. Sprinkle with 1 cup cheese. Repeat
  • with remaining ingredients. Yield: 10 servings.