These hearty eggs are loaded with cheese flavor and all the fixings of a Denver omelet.
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1/4 cup milk
8 large Land O Lakes® Eggs
3/4 cup shredded Cheddar cheese
2 tablespoons Land O Lakes® Butter
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 cup chopped cooked ham
Whisk milk and eggs together in bowl. Stir in 1/2 cup cheese; set aside.
Melt butter in 12-inch nonstick skillet until sizzling; add onion and green pepper. Cook 2-3 minutes over medium-high heat, stirring occasionally, until vegetables are crisply tender. Add ham; continue cooking 1 minute.
Pour egg mixture over ham mixture. Reduce heat to medium.Continue cooking 3-4 minutes, lifting eggs slightly with spatula to allow uncooked portion to flow underneath, until eggs are set. Sprinkle with remaining cheese.
Explore reviews fromour online community
I made the Mexican Egg Scramble version, and it was perfectly good with leftover enchiladas, some sausage, and toast for breakfast.