Breakfast

Scrambled Eggs and Ham w/ Veggies is for Breakfast.

Scrambled Eggs and Ham w/ Veggies takes 5 minutes to prepare.

Scrambled Eggs and Ham w/ Veggies takes 20 minutes to cook.

Scrambled Eggs and Ham w/ Veggies makes 8 servings.

The ingredients for Scrambled Eggs and Ham w/ Veggies are:

4 Eggland's Best Cage Free Large Eggs
8 Egg Whites
8 oz sliced Baby Portabella Mushrooms
1 cup frozen chopped Onions
1 cup frozen chopped Green Bell Pepper
8 oz John Morrell Julienne Ham Strips
Smart Balance Cooking Spray

Here is how you make Scrambled Eggs and Ham w/ Veggies:

Spray non-stick skillet w/ non-stick cooking spray. Saute mushrooms over medium heat for 5 min, Add onions & peppers & saute all until mushrooms are cooked, & peppers & onions are tender. Add ham. While ham is warming, beat eggs & egg whites. Add eggs to skillet. Stir all together. As eggs cook, stir mixture to allow uncooked egg to slip under cooked eggs. When all eggs are no longer moist, remove frome heat & serve,Number of Servings: 8Recipe submitted by SparkPeople user JUDYGODSWOMAN.

The nutritional information for Scrambled Eggs and Ham w/ Veggies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 104.8

• Total Fat: 3.2 g
• Cholesterol: 100.0 mg
• Sodium: 445.2 mg
• Total Carbs: 4.3 g
• Dietary Fiber: 0.5 g
• Protein: 13.5 g

The dietary needs meet for Scrambled Eggs and Ham w/ Veggies is Sugar Free