Egg Scramble

14 ingredients
9 steps

Ingredients

  • 1 1/2 cups potatoes, peeled and diced
  • 1/2 cup sweet red pepper, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup mushroom, chopped
  • 2 teaspoons vegetable oil, divided
  • 2 cups cooked bacon, crumbled
  • 16 eggs
  • 2/3 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon onion salt
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon cayenne pepper
  • 2 cups cheddar cheese, shredded and divided

Directions

  1. 1
    Place potatoes in a small saucepan and cover with water; bring to a boil, reduce heat.
  2. 2
    Cover and simmer for 10-15 minutes or until tender; drain.
  3. 3
    In large skillet, saute half of the peppers, onion and mushrooms in 1 teaspoon oil until tender.
  4. 4
    Add half of the ham and potatoes, saute 2-3 minutes longer.
  5. 5
    Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper.
  6. 6
    Cover and process until smooth.
  7. 7
    Pour half over vegetable mixture, cook and stir over medium heat until eggs are completely set.
  8. 8
    Sprinkle 1 cup cheese.
  9. 9
    Repeat with remaining ingredients.

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