Total Time
Prep 15 mins
Cook 20 mins

This egg scramble features potatoes, bacon, cheese and sweet red and green peppers and mushrooms. Recipe is from Taste of Home.

Ingredients Nutrition


  1. Place potatoes in a small saucepan and cover with water; bring to a boil, reduce heat.
  2. Cover and simmer for 10-15 minutes or until tender; drain.
  3. In large skillet, saute half of the peppers, onion and mushrooms in 1 teaspoon oil until tender.
  4. Add half of the ham and potatoes, saute 2-3 minutes longer.
  5. Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper.
  6. Cover and process until smooth.
  7. Pour half over vegetable mixture, cook and stir over medium heat until eggs are completely set.
  8. Sprinkle 1 cup cheese.
  9. Repeat with remaining ingredients.
Most Helpful

5 5

Enjoyed the recipe, however, we needed to adjust a couple things. We don't use much salt so cut back seeing as how there were 2 salt based spices. Next time I'd either cut back more in the onion salt or sub in garlic powder for the garlic salt. Also, I didn't want to use regular potatoe so I used frozen hashbrowns (thawed) instead. We liked it & found it very filling.

5 5

Great breakfast. I was out of mushrooms (darn it). I made two servings so I was able to make it all in one batch. Served with salsa on the side, another good one, lainey. made for star tag.

5 5

Made this for three of us for a late breakfast!! I used a large leftover baked potato that I saved from the other night and all the other ingredients as written except the green pepper as we didn't have it on hand. What a great filling and flavorful breakfast/lunch for a Sunday!! Thanks for sharing Lainey!! Made for Gimme 5 Tag!!