Ingredients for Southern Egg Scrambled Breakfast
- Eggs
- Sour Cream
- Cheddar Cheese
- Ham
- Onion
- Fresh Mushrooms
- Green Bell Pepper
- Salt And Pepper
- 1 tablespoon butter
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How to Make Southern Egg Scrambled Breakfast
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Add 1 cup sliced mushrooms, 1/2 cup sliced bell peppers, and 1/2 cup chopped onions. Sauté for 5-7 minutes, until onions are translucent and tender.
- Stir in 1 cup diced ham and cook for 2-3 minutes, until heated through and steaming.
- In a large mixing bowl, crack 1 dozen eggs. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 heaping tablespoon of sour cream.
- Whisk vigorously with a wire whisk until the eggs are light and fluffy.
- Pour the egg mixture over the ham and vegetable mixture in the skillet.
- Sprinkle 1/2 cup shredded cheddar cheese (or your preferred cheese) over the top.
- Gently stir the eggs as they cook, scraping the bottom and sides of the pan to prevent sticking. Cook until the eggs are set but still slightly moist, about 5-7 minutes.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
8g
Fat
74g
Carbs
1g
