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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Not to hard but warm and hearty and serves plenty but should be easy to cut back on size. Ingredients:
1 1/2 cups potatoes, diced & peeled |
1/2 cup sweet red pepper, chopped |
1/2 cup onion, chopped |
2 teaspoons vegetable oil, divided |
2 cups cooked ham, cubed |
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 cheddar cheese, shredded and divided |
Directions:
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.
2. In large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender.
3. Add half of the ham and potatoes, saute 2-3 minutes longer.
4. Meanwhile, in a blender, combine eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth.
5. Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set.
6. Sprinkle with 1 cup of cheese.
7. Repeat with remaining ingredients.
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