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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. —Vicki Holloway, Joelton, Tennessee
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    10 servings

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 large 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 shredded cheddar cheese, divided

Directions

  • Place potatoes in a small saucepan and cover with water. Bring to a boil over high heat. 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.
Nutrition Facts
1 cup: 312 calories, 20g fat (9g saturated fat), 349mg cholesterol, 839mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 23g protein.

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Reviews

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Average Rating:
  • millsapm
    Jan 30, 2021

    Followed recipe except used frozen diced potatoes instead of regular potatoes. Ended up with very fluffy delicious eggs that the whole family enjoyed.

  • pajamaangel
    Jan 3, 2018

    No comment left

  • Angel182009
    Jul 7, 2014

    This was delicious and my whole family loved it! I will definitely be making this recipe again!

  • toolbarsco
    Apr 21, 2014

    Made this for Easter brunch--absolutely delicious. Enjoyed by all in attendance.

  • NH-rescue
    Mar 28, 2014

    In a hurry for dinner? Need to use up some ham? This brunch dish cooks up quickly and can be a tasty dinner, too. We substituted chopped zucchini for the peppers and added a few more cloves of garlic. There were no leftovers!

  • StoneyLake
    Nov 18, 2013

    yummy for a big group

  • Steph Brown
    Dec 30, 2011

    This was fantastic! Made for a nice hearty breakfast/brunch. My husband and I both throughly enjoyed it. Thanks for sharing this recipe!

  • gretcheepoo
    Mar 20, 2011

    No comment left

  • Annie Banany
    Dec 14, 2009

    No comment left

  • Aliciarogers
    Dec 14, 2009

    One of my favorites for breakfast dinners too. I also do the potatoes different though. I cut them up and fry them in the pan until soft and then do the peppers and continue on with the recipe.