SHARON'S EGG AND HAM SCRAMBLE
This is my original recipe, although there might be a zillion egg recipes very similar to it. The number of servings depends upon your appetite and what else is on the table to go with it.
Provided by Dinner Date
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs, milk, seasoned salt, salt, and black pepper together in a bowl.
- Heat olive oil in a large non-stick skillet over medium-high heat; saute jalapeno in hot oil until slightly softened, 2 to 3 minutes. Add ham to jalapeno and cook until heated through, about 1 minute.
- Pour egg mixture into ham mixture. Cook and stir until eggs are set but not dry, 3 to 5 minutes. Sprinkle 1/2 of the Cheddar cheese over eggs; cook and stir until cheese is melted. Transfer eggs to a plate and sprinkle remaining cheese over the top.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 1.9 g, Cholesterol 411 mg, Fat 33.7 g, Fiber 0.1 g, Protein 23.1 g, SaturatedFat 11.2 g, Sodium 625.2 mg, Sugar 1.6 g
HAM AND VEGETABLE SCRAMBLED EGGS
Number Of Ingredients 8
Steps:
- 1. In medium bowl, combine eggs, milk and garlic salt beat well. Set aside.2. Melt margarine in large skillet over medium heat. Add ham, bell pepper and onion cook and stir 2 to 4 minutes or until vegetables are crisp-tender.3. Pour egg mixture over ham mixture in skillet. Cook until eggs are firm but still moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover let stand 1 minute or until cheese is melted.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 280 * Calories from Fat: 190 * % Daily Value: Total Fat: 21 g 32% * Saturated Fat: 8 g 40% * Cholesterol: 450 mg 150% * Sodium: 770 mg 32% * Total Carbohydrate: 3 g 1% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 20 g * Vitamin A: 20% * Vitamin C: 8% * Calcium: 15% * Iron: 10% * Dietary Exchanges: 3 Medium-Fat Meat, 1 Fat
Nutrition Facts : Nutritional Facts Serves
HAM AND VEGETABLE SCRAMBLED EGGS
Enjoy this cheesy egg dish that's made with ham and vegetables - a delicious dinner that's ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
- Melt margarine in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until vegetables are crisp-tender.
- Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.
Nutrition Facts : Calories 280, Carbohydrate 3 g, Cholesterol 450 mg, Fat 1, Fiber 0 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 2 g
HAM AND VEGETABLE SCRAMBLED EGGS
This is a lovely dish for breakfast or supper. Save morning time by preparing the veggies and ham the night before. Remember that eggs should be scrambled slowly. Do not use high or even medium-high heat! Medium or low heat is best. Recipe is from one of those check-out stand cookbooks.
Provided by Lorraine of AZ
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
- Melt butter in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until veggies are crisp-tender.
- Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.
- NOTE: This is a fun recipe because you can vary it so easily. Try other chopped vegetables such as broccoli and red bell pepper in place of the onion and green pepper. Or substitute a different cheese such as Swiss or colby-Montered Jack.
Nutrition Facts : Calories 252, Fat 18.6, SaturatedFat 8.1, Cholesterol 404.2, Sodium 207.5, Carbohydrate 2.7, Fiber 0.4, Sugar 1, Protein 17.6
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