Isaacs' Home Recipes Main Breakfast Recipes Egg Scramble

Egg Scramble

1-1/2 cups diced peeled 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 cubed fully cooked 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) sherdded cheddar cheese, divided

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.
In a large skillet, saute half of the peppers and onion in 1 tsp oil 
until tender.
Add half of the ham and potatoes; saute 2-3 minutes longer.
Meanwhile, in a blender, combine the eggs,s our 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.

* 10 servings

(Taste of Home - December/January 2008)