Hearty Canned Ham Breakfast Skillet
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
potatoes
frozen, diced or shredded |
|
| ½ | cup |
onions
chopped |
|
| ¼ | medium |
green bell peppers
cut into thin strips |
|
| ¼ | medium |
sweet red bell peppers
or yellow, cut into thin strips |
|
| 2 | teaspoons |
vegetable oil
|
|
| 12 | oz |
canned ham
cut into thin strips |
* |
| 4 | large |
eggs
|
|
| ¼ | teaspoon |
basil
dried |
*
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 6 |
red hot pepper sauce
|
*
|
|
| ¼ | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
potatoes
frozen, diced or shredded |
|
| 118 | ml |
onions
chopped |
|
| 0.3 | medium |
green bell peppers
cut into thin strips |
|
| 0.3 | medium |
sweet red bell peppers
or yellow, cut into thin strips |
|
| 1E+1 | ml |
vegetable oil
|
|
| 12 | oz |
canned ham
cut into thin strips |
* |
| 4 | large |
eggs
|
|
| 1.3 | ml |
basil
dried |
*
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 6 |
red hot pepper sauce
|
*
|
|
| 59 | ml |
cheddar cheese
shredded |
|
Directions
In large non-stick skillet, cook potatoes, onion, and peppers in oil over medium-high heat 5 minutes, stirring constantly.
Add ham; cook and stir 5 minutes.
In small bowl, combine eggs, basil, salt, pepper, and hot pepper sauce; blend well.
Pour over mixture in skillet.
Cover. Cook over medium-low heat 8 to 12 minutes or until set.
Sprinkle with cheese; remove from heat.
