Ingredients
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1 1/2 cups potatoes, peeled and diced
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1/2 cup sweet red pepper, chopped
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1/2 cup green pepper, chopped
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1/2 cup onion, chopped
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2 teaspoons vegetable oil, divided
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2 cups cooked bacon, crumbled
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16 eggs
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2/3 cup sour cream
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1/2 cup milk
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1 teaspoon onion salt
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1/2 teaspoon garlic salt
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1/8 teaspoon cayenne pepper
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2 cups cheddar cheese, shredded and divided
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1/2 cup mushroom, chopped
Instructions
- Place potatoes in a small saucepan and cover with water; bring to a boil, reduce heat.
- Cover and simmer for 10-15 minutes or until tender; drain.
- In large skillet, saute half of the peppers, onion and mushrooms in 1 teaspoon oil until tender.
- Add half of the ham and potatoes, saute 2-3 minutes longer.
- Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper.
- Cover and process until smooth.
- Pour half over vegetable mixture, cook and stir over medium heat until eggs are completely set.
- Sprinkle 1 cup cheese.
- Repeat with remaining ingredients.