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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This egg scramble features potatoes, bacon, cheese and sweet red and green peppers and mushrooms. 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. Place potatoes in a small saucepan and cover with water; bring to a boil, reduce heat.
2. Cover and simmer for 10-15 minutes or until tender; drain.
3. In large skillet, saute half of the peppers, onion and mushrooms in 1 teaspoon oil until tender.
4. Add half of the ham and potatoes, saute 2-3 minutes longer.
5. Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper.
6. Cover and process until smooth.
7. Pour half over vegetable mixture, cook and stir over medium heat until eggs are completely set.
8. Sprinkle 1 cup cheese.
9. Repeat with remaining ingredients.
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