Egg Scramble

Bonnie G #2's Note:

A Taste of Home Recipe, this sounds like a nice special-occasion breakfast or brunch. Not to hard but warm and hearty and serves plenty but should be easy to cut back on size.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

• 1 ½ cups potatoes , diced & peeled
• ½ cup sweet red pepper , chopped
• ½ cup onion , chopped
• 2 teaspoons vegetable oil , divided
• 2 cups cooked ham , cubed
• 16 eggs
• 2⁄3; cup sour cream
• ½ cup milk
• 1 teaspoon onion salt
• ½ teaspoon garlic salt
• ¼ 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.

Reviews

[mommyoffour]

This is one of my family's favorite breakfast. We love the taste of the mixture all cooked together, and I love the fact that its so simple to make. Thank you for posting.

[Senior Lady]

Very filling and great for breakfast, brunch, or whenever. Thank you for posting.

[Caroline Cooks]

Outstanding, Bonnie!!! Made a meal in cast iron skillets. Just add biscuits and YUM! Made for Photo Swap #7 in CPF.