Western Scrambled Eggs
These Western Scrambled Eggs are a classic breakfast made with fluffy eggs, savory ham, fresh vegetables, and melted cheddar cheese.
Ingredients
- 1 tablespoon butter
- 6 eggs
- ¼ cup milk
- 1 cup ham, diced
- ¼ cup green pepper, chopped
- ¼ cup tomato, chopped
- ¼ cup onion, chopped
- 1 cup cheddar cheese, shredded
Instructions
- Melt the butter in a large skillet over medium heat.
- In a small bowl, whisk together the eggs and milk until fully combined.
- Pour the egg mixture into the skillet and let it cook undisturbed for about 30 seconds, just until the edges begin to set.
- Add the diced ham, green pepper, tomato, and onion to the skillet. Gently stir to combine and continue cooking for 2 to 3 minutes, stirring occasionally, until the eggs are mostly set but still slightly soft.
- Turn off the heat and sprinkle the shredded cheddar cheese over the eggs. Stir gently until the cheese melts and the eggs finish cooking from the residual heat.
- Season with salt and pepper to taste and serve hot.
Nutrition
Notes
- Use Medium Heat: Cooking scrambled eggs over medium heat helps prevent them from drying out or browning too quickly.
- Add Mix Ins After the Eggs Start Setting: Letting the eggs cook briefly before adding the ham and vegetables keeps the scramble soft instead of watery.
- Do Not Overcook: Turn off the heat while the eggs are still slightly soft. They will finish cooking as the cheese melts.
- Drain Juicy Ingredients: If your tomatoes are very juicy, pat them dry before adding to avoid excess moisture in the eggs.
- Serve Immediately: Scrambled eggs are best enjoyed fresh while they are soft and fluffy.
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