Egg Scramble

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.


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 milk
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese, divided


Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until tender. Drain.

In a large skillet, sauté half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; sauté 2 to 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.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 20 minutes

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Vicki Holloway, Joelton, Tennessee

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