Ham And Vegetable Scrambled Eggs – a delicious recipe with eggs, milk, garlic salt, butter, green bell pepper, onion. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
2
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.
3
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.
4
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.
458
kcal
Calories
34
g
Fat
6
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 eggs, 2 tablespoons milk, 1/2 teaspoon garlic salt, 2 tablespoons butter, and more.
Yes, Ham And Vegetable Scrambled Eggs falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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