Skip to main content

Egg Scramble

0.0/5 rating (0 votes)


  • 1 1/2 cups peeled, diced potatoes
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2 tsp. vegetable oil, divided
  • 2 cups fully cooked, cubed ham
  • 16 eggs
  • 2/3 cup sour cream
  • 1/2 cup milk
  • 1 tsp. onion salt
  • 1/2 tsp. garlic salt
  • 1/4 tsp. pepper
  • 2 cups (8 oz) shredded cheddar cheese, divided


  1. 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 the peppers and onion in 1 teaspoon oil until tender. Add half the ham and potatoes; sauté two to three minutes longer. Meanwhile, in a blender, combine 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. Yields 10 servings.