Ham Egg and Veggie Scramble using Sugardale Ham

This savory and flavorful Ham Egg and Veggie Scramble is ready in less than 20 minutes and is a great way to enjoy a hot breakfast any day of the week. Made better with Sugardale Classic Semi-Boneless ham! 

Read to the end for a chance to win a $100 Visa gift card, friends!

If you know me, you know that 1. I love food and 2. I love easy food. I tend to over-pack my life in just about every way imaginable (I'm constantly working on this), so food that is easy to make is an absolute necessity. One of my trademark food moves is having a large batch or portion of something in the fridge to munch on and re-purpose as the week goes on.


This week my fridge staple was a Sugardale Classic Semi-Boneless ham. Ham is great served as a main course, but it is also great to use up in leftover recipes like this one. I chopped it up and put it into a few salads, I sliced it and made sandwiches with it, I served it as a main dinner course and I added it to this delicious Ham Egg and Veggie Scramble that I ate for breakfast, lunch and dinner. It. Was. Delicious. The succulent, savory ham sent it into the abyss of greatness.


The Sugardale Classic Semi-Boneless ham is easy to serve and slice and features an old-fashioned, netted appearance. The hams are skinless and have been trimmed of excess fat. And all but one bone has been removed, making it easy to slice and serve. They are fully cooked and only require heating before serving (Sugardale recommends heating the ham to an internal temperature of 130 degrees). 


The thing I love most about this ham, aside from its total delicious flavor, is how versatile it is. It can be added to such a wide array of recipes and is the star of the show in each one. It easily transforms into the main dish for a family meal, a savory addition to a salad or a topping for potatoes.


Enjoy the ham and the recipe! Thanks so much for reading!


Ham Egg and Veggie Scramble

This delicious breakfast with savory ham and tons of veggies is made in a single pan!

Contributed by Megan Porta from pipandebby.com.

Published Nov 1, 2016

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Serves: 4

Total time: 20 min



  • 3 tablespoons olive oil
  • 1 green bell pepper, seeded and chopped
  • 8-oz. package mushrooms, rinsed and chopped
  • 1 red onion, chopped
  • 1 jalapeño pepper, sliced or chopped (optional)
  • 1 cup chopped Sugardale Classic Semi-Boneless Ham
  • 8 large eggs (with a splash of water), beaten
  • 1 cup shredded cheddar cheese
  • Salt and pepper, to taste
  • Salsa or taco sauce for topping, if desired
  1. Heat the olive oil in a skillet over medium heat. Add the bell pepper, mushrooms, red onion and jalapeño peppers (if using). Cook until soft and fragrant, approximately 3-5 minutes. Add the Sugardale ham and cook for an additional 2 minutes, or until heated through.
  2. Move the veggie-ham mixture to the outer portion of the pan, creating an opening in the middle. Pour the eggs into the opening. Let them sit for a minute and then stir the eggs and veggies together until eggs are fully cooked.
  3. Top with cheese, salt and pepper and remove from heat. Serve immediately and top with salsa or taco sauce, if desired.


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