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Egg Scramble Recipe

Egg Scramble Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:10 servings

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

  • 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.

Nutritional Facts

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

Reviews for Egg Scramble

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MY REVIEW
Angel182009 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 154628
Reviewed Apr. 21, 2014

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

MY REVIEW
NH-rescue 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 134965
Reviewed Nov. 18, 2013

"yummy for a big group"

MY REVIEW
Steph Brown 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 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 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."

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