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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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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. âVicki Holloway, Joelton, Tennessee 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 2% milk |
1 teaspoon onion salt |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
2 cups (8 ounces) shredded cheddar cheese, 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 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.
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