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Ingredients
| russet potatoes (diced): 1 1/2 cups (peeled and diced) |
| red bell pepper (chopped): 1/2 cup |
| green bell pepper (chopped): 1/2 cup |
| onions (chopped): 1/2 cup |
| vegetable oil: 2 tsp |
| diced ham: 2 cups (cooked) |
| eggs: 16 |
| sour cream: 2/3 cup |
| 2% milk: 1/2 cup |
| onion salt: 1 tsp |
| garlic salt: 1 tsp |
| black pepper: 1/4 tsp |
| cheddar cheese (shredded): 2 cups |
Egg Scramble
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
10 serving(s)
Tags
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes, until tender.
- 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 2-3minutes longer.
- 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 remaining ingredients.