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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


  • 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.

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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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!"

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

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

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!"

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

"yummy for a big group"

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!"

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."

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."

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