Egg Scramble

Photo by Ryan W.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Adapted from tasteofhome.com

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 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. 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.

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