Ham Egg and Veggie Scramble
This delicious breakfast with savory ham and tons of veggies is made in a single pan!
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Servings: 4 servings
Calories: 489kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 489kcal | Carbohydrates: 7g | Protein: 31g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 473mg | Sodium: 757mg | Potassium: 557mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1043IU | Vitamin C: 31mg | Calcium: 276mg | Iron: 3mg
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