Ham and Veggie Scramble


Breakfast & Brunch Gluten Free High Altitude No Seed Oils | Published January 14, 2022 by Mimi Council

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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.

ham and veggie scramble

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.

ham and veggie scramble

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.

ham and veggie scramble

Tools Needed

Mixing Bowl

Cast Iron Skillet (use code MIMIBAKES for 10% off your order!)

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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.

ham and veggie scramble

Craving More?

ham and veggie scramble

Ham and Veggie Scramble

Mimi Council
A Ham and Veggie Scramble is a delicious and efficient way to use up leftover ham while creating a nutritious meal. This protein packed breakfast is quick and easy to make.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Makes 2 servings
Calories 356 kcal

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

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 356kcalCarbohydrates: 6gProtein: 22gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 384mgSodium: 725mgPotassium: 598mgFiber: 1gSugar: 3gVitamin A: 1757IUVitamin C: 39mgCalcium: 72mgIron: 2mg
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