Egg Scramble
By weberdad
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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
Details
Servings 10
Adapted from tasteofhome.com
Preparation
Step 1
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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