This hearty breakfast dish includes classic omelet ingredients in a fun egg scramble that's so quick to whip up! The eggs pick up plenty of flavor from the mushrooms, onion and cheese. To shave minutes off the prep time, I keep diced ham in the freezer. —Carole Anhalt Manitowoc, Wisconsin
- 8 eggs
- 1-1/4 cups diced fully cooked ham
- 3/4 cup diced cheddar cheese
- 1/2 cup chopped fresh mushrooms
- 1/4 cup chopped onion
- 2 to 3 tablespoons butter
- In a bowl, beat eggs. Add ham, cheese, mushrooms and onion. Melt butter in a skillet; add egg mixture. Cook and stir over medium heat until eggs are completely set and cheese is melted. Yield: 4 servings.
Originally published as Hearty Scrambled Eggs in Quick Cooking March/April 1998, p27
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