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Scrambled Eggs And Ham Recipe
|Green pepper||1⁄2 Small, chopped to make 1/3 cup|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Condensed cheddar cheese soup||11 Ounce (1 Can)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Diced fully cooked ham||1 Cup (16 tbs)|
|English muffins||4 , split and toasted|
Serving size: Complete recipe
Calories 1852 Calories from Fat 693
% Daily Value*
Total Fat 78 g119.3%
Saturated Fat 22.8 g114.1%
Trans Fat 0 g
Cholesterol 1717.3 mg
Sodium 3670.4 mg152.9%
Total Carbohydrates 167 g55.7%
Dietary Fiber 17.9 g71.6%
Sugars 26.6 g
Protein 129 g258.9%
Vitamin A 146.7% Vitamin C 60.4%
Calcium 117.5% Iron 91.2%
*Based on a 2000 Calorie diet
Stir in green pepper.
Cook, uncovered, on high for 2 to 3 minutes or till green pepper is tender.
Meanwhile, in a medium mixing bowl combine eggs, milk, and pepper with a rotary beater.
Stir egg mixture into green pepper in pie plate.
Cook, uncovered, on high for 4 to 5 minutes or till eggs are almost set, pushing cooked portions to the center after 1 1/2 minutes, then every 30 seconds.
In a 1 1/2-quart microwave-safe casserole stir together condensed soup and milk.
Stir in ham.
Fold in the cooked egg mixture.
Cook, uncovered, on high for 5 to 6 minutes or till heated through, stirring after every 2 minutes.
Serve egg-ham mixture over English muffin halves.
Sprinkle lightly with paprika.