Ingredients
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12
-
1
-
1
-
1/2
-
1/4
-
1/4
-
1/4
-
-
1/8
-
-
-
-
-
-
Directions
Southern Egg Scrambled Breakfast, This is my husband’s favorite dish on the weekends, when we usually eat breakfast late It is also my son-in-law’s most requested dish when they come down for the weekend It’s easy to mix and match whatever of the ingredients you happen to like to suit your tastes Light, fluffy, and flavorful The sour cream will produce a very light fluffy egg, so don’t leave it out!, made it this morning for company Used bacon instead of ham It was GREAT Everyone loved it and ate every bit!, yummy tried it this morning my 3 year old who hates eggs ate it up hoorayyy
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Steps
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1
Done
|
In a Large Skillet, Melt Butter Over Medium Heat. Add Mushrooms, Bell Peppers, and Onions. |
|
2
Done
|
Saute Until Onions Are Translucent and Tender. |
|
3
Done
|
Add Diced Ham and Stir Until Steaming. |
|
4
Done
|
in the Meantime, in Large Mixing Bowl, Crack and Add the Dozen Eggs, Salt and Pepper to Taste, One Heaping Tablespoon of Sour Cream. |
|
5
Done
|
Beat With Wire Whisk Until Smooth. |
|
6
Done
|
Pour Over the Ham and Vegetable Mixture in the Skillet. |
|
7
Done
|
Sprinkle the Top With the Cheese. |
|
8
Done
|
Stir as It Cooks Until the Eggs Are No Longer Shiny. |
