Ham Egg and Veggie Scramble
- 3 tbsp. olive oil
- 1 green bell pepper seeded and chopped
- 8 oz. mushrooms rinsed and chopped
- 1 red onion chopped
- 1 jalapeno pepper sliced or chopped (optional)
- 1 cup Semi-Boneless Ham chopped
- 8 large eggs (with a splash of water), beaten
- 1 cup cheddar cheese shredded
- Salt and pepper to taste
- Salsa or taco sauce for topping, if desired
- Heat the olive oil in a skillet over medium heat. Add the bell pepper, mushrooms, red onion and jalapeño peppers (if using). Cook until soft and fragrant, approximately 3-5 minutes. Add the Sugardale ham and cook for an additional 2 minutes, or until heated through.
- Move the veggie-ham mixture to the outer portion of the pan, creating an opening in the middle. Pour the eggs into the opening. Let them sit for a minute and then stir the eggs and veggies together until eggs are fully cooked.
- Top with cheese, salt and pepper and remove from heat. Serve immediately and top with salsa or taco sauce, if desired.
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