Ham and Veggie Scramble
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This Ham and Veggie Scramble is the delicious and satisfying weekend breakfast to make when you have leftover ham from the holidays! This recipe uses leftover ham along with any veggies you have in your fridge for a protein packed breakfast that is healthy, delicious, and uses up leftovers!
If you're looking for more brunch recipes that use up leftovers, be sure to check out my Sourdough French Toast Sticks, Ham & Cheese Rolls with Honey Butter, or my Turkey Avocado Brunch Bowl.

Table of Contents
Why You'll Love This Recipe
Uses Leftover Ham: I love this recipe because it uses leftover ham. And if you have leftover holiday ham, then you're trying to use it in many different ways.
Protein Packed: This simple breakfast is packed with protein from the eggs and ham.
Quick and Easy: I love this making this for breakfast because it's quick and easy! I serve it with a side of toast for a complete meal.
Versatile: While scrambles are traditional breakfast foods, I love making them for lunch and dinner, especially when additional protein and veggies are included. This really is a quick and easy meal that you can make any time of day.

Ingredients & Health Benefits
Eggs: Organic eggs are an excellent source of high-quality protein and essential nutrients, including vitamin B12 and choline, which support brain health and muscle function.
Ham: Organic ham provides a good source of protein and essential minerals such as zinc and selenium, which are important for immune system health. I'm using leftover from my Savory Mustard Herb Ham recipe, but you can also use deli ham too. It's important to buy organic ham because it is minimally processed and free of nitrates, hormones, and more.
Salted Butter: Organic butter contains healthy fat! You could also use ghee or olive oil here if you prefer.
Bell Peppers: Bell peppers are rich in vitamin C and antioxidants, which help boost the immune system. I'm using orange here, but any color would be delicious!
Mushrooms: Organic mushrooms are a low-calorie source of essential nutrients, including B vitamins, selenium, and potassium, which support energy metabolism and cardiovascular health.
Red Onion: Organic red onions are high in antioxidants and sulfur compounds, which can help reduce inflammation and improve heart health.

Tools Needed
Cast Iron Skillet (use code MIMIBAKES for 10% off your order!)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!

Step by Step Instructions
Step 1
Crack the eggs into a bowl and beat, set aside.
Step 2
In a large skillet over medium heat, add the butter and allow to melt and coat the pan completely. Add the mushrooms, bell pepper, and onion. Sauté over medium heat until the mushrooms are cooked and onions are translucent and fragrant.
Step 3
Add in the ham and heat for about 1 minute. Add in the eggs and continue to cook, scrambling, until eggs are cooked thoroughly.
Step 4
Add salt and pepper to taste. Serve with toast and toppings if desired.

Craving More?

Ham and Veggie Scramble
Equipment
Ingredients
- 4 large eggs
- 2 tablespoons salted butter
- 6 baby Bella mushrooms (sliced)
- ½ bell pepper (diced)
- 2 slices red onion (diced)
- 4 ounces ham (diced)
- salt and pepper to taste
Instructions
- Crack the eggs into a bowl and beat, set aside.
- In a large skillet over medium heat, add the butter and allow to melt and coat the pan completely. Add the mushrooms, bell pepper, and onion. Sauté over medium heat until the mushrooms are cooked and onions are translucent and fragrant.
- Add in the ham and heat for about 1 minute. Add in the eggs and continue to cook, scrambling, until eggs are cooked thoroughly.
- Add salt and pepper to taste. Serve with toast and toppings if desired.
Notes
Nutrition
Join Our Organic Community

Leave a Comment