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Home » Breakfast » Denver Scramble

Published: Feb 21, 2022 by Kathy · This post may contain affiliate links

Denver Scramble

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Scrambled eggs on a plate with a piece of toast.

Easy to make Denver Scramble has all your favorite fixings you'd find in a Denver Omelet! Filled with cubed ham, bell peppers, onions and cheese.

Whip up this tasty breakfast for your family in less than 30 minutes!

Scrambled eggs with ham and red bell peppers.
Table of Contents
Breakfast for a crowd
Key ingredients
Step by step directions
Recipe tips
To make for a larger crowd
Frequently asked questions
Serving suggestions
Denver Scramble

Breakfast for a crowd

If you love a Denver omelet, then this breakfast dish is for you! A Denver scramble has all the fillings you'd find in your favorite omelet, but without any of the fuss!

Making scrambled eggs means no flipping of the omelet and it means you can serve breakfast to everyone all at once, using just one pan!

We recently had a get-away weekend in Montana with three other couples. We rented a cabin on a frozen lake and went ice fishing! The weekend was filled with fun times, great food and we even caught a few fish!

A hearty breakfast was necessary to feed the crowd and to give us fuel to be out in freezing temperatures. One of our friends created this Denver scramble and it was a hit!

This recipe will feed six hungry adults with BIG appetites! If you have a larger crowd, you can easily double the recipe or just add two additional eggs per person.

This egg dish could also be called a Western scramble. A Western omelet and a Denver omelet typically contain the same filling.

Catching a small fish while ice fishing.

Luckily we didn't rely on the fishing for our meals! The small perch I caught wouldn't go very far! There were a few other fish caught, but mostly it was just fun times out on the ice.

Key ingredients

Ingredients for making Denver scrambled eggs.
  • Eggs - I used a dozen eggs for six people with hearty appetites. To stretch this dish further, you could add up to four more eggs without changing the rest of the ingredients.
  • Cubed Ham - Use leftover ham or buy ham just for this breakfast dish. To make things even easier, you can purchase the ham already diced in your deli section.
  • Bell Peppers - I've used a red bell pepper, but any color will work.
  • Onion - Just half of a small onion.
  • Shredded Cheese - I used cheddar cheese, but you could also use colby or half cheddar and half monterey jack.

Step by step directions

  • Crack eggs into a large bowl.
  • Add salt, pepper and a bit of milk.
  • Scramble eggs and set aside.

  • Eggs in a bowl with a whisk.
  • Place one tablespoon of oil in a large nonstick pan over medium heat.
  • Add onions and cook for 2-3 minutes just until onions begin to sweat and soften slightly.
  • Add bell peppers and continue cooking for another 1-2 minutes.
  • Place cubed ham in pan and heat for 1 minute until ham is warm.

  • Cooking onions and red bell peppers together.
  • Cubed ham in a pan with peppers and onions.
  • Add scrambled eggs. Allow eggs to cook for a minute and then begin stirring eggs with a spatula breaking up eggs and mixing everything together.
  • Cook just until eggs are cooked through and then add cheese. Stir everything together.
  • Uncooked scrambled eggs in a saute pan.
  • Adding cheddar cheese to a pan full of scrambled eggs.
  • Serve hot with additional shredded cheese on top and a bit of fresh chopped parsley.
Scrambled eggs with ham and peppers.

Recipe tips

  • Be flexible with your ingredients - don't worry if you have a little extra or are short a bit on the onion, bell pepper, ham and cheese.
  • Use a pan large enough to hold everything.
  • For best results, use a nonstick pan.
  • Don't overcook your peppers and onions. You still want a bit of bite to them.
  • Add a bit more oil to pan before adding eggs, if your eggs tend to stick to your pan.
  • Add the cheese right at the end of cooking. Once my eggs are done, I turn off the heat and then fold in the cheese.
  • Sprinkle additional cheese on top of the eggs.
  • Serve right out of the pan or place eggs in a serving dish.

To make for a larger crowd

This dish served six hungry adults, but if you need more you can easily double this recipe. Make certain you have a large enough pan, or cook in two separate pans.

You can also add additional eggs without adding more filling. This will help stretch the dish and you'll still have plenty of filling. I plan on two eggs per person.

Frequently asked questions

What type of pan can I use to scramble eggs if I don't have a nonstick pan?

Any type of pan can be used to scramble eggs. I prefer to use a nonstick pan because the eggs don't stick as much as they can in other types of pans.

A good seasoned cast iron skillet or a stainless steel pan can also be used. You will need to add oil or a nonstick spray to help prevent excess sticking.

Can I store leftover scrambled eggs?

Yes, leftover scrambled eggs can be stored in a covered container in the refrigerator for 3-4 days.

To use, heat in a microwave oven for 1-2 minutes until heated through.

Scrambled eggs with bell peppers, ham and cheese.

Serving suggestions

These delicious Denver scrambled eggs are a meal all by themselves, but you may also want to serve with these following suggestions:

  • Fresh fruit
  • Toasted English Muffin Bread
  • Homemade Strawberry Jam
  • Banana Blueberry Muffins
A scrambled egg breakfast with red bell peppers and ham.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my delicious breakfast recipes!

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Scrambled eggs with ham and red bell peppers.

Denver Scramble

Kathy
Scrambled eggs with ham, peppers, onions and cheese.
5 from 14 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 6 people
Calories 326 kcal

Equipment

  • Nonstick Saute Pan
  • Whisk
  • Silicone Spatula
  • Measuring Cups
  • Measuring Spoons
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Ingredients
  

  • 12 eggs
  • 2 tablespoons milk or half and half
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • ¾ cup onion (finely diced)
  • 1 bell pepper (diced)
  • 2 cups ham (cubed)
  • 1 ½ cups shredded cheddar cheese (about 3 ounces)
  • additional cheese for topping
  • 1 teaspoon fresh chopped parsley for topping (optional)

Instructions
 

  • Crack eggs into a large bowl along with milk and salt and pepper
    12 eggs, 2 tablespoons milk or half and half, ½ teaspoon salt, ¼ teaspoon pepper
  • Scramble eggs with a whisk and set aside.
  • Place one tablespoon of oil in a large nonstick pan over medium heat.
    1 tablespoon olive oil
  • Add onions and cook for 2-3 minutes just until onions begin to sweat and soften slightly.
    ¾ cup onion
  • Add bell peppers and continue cooking for another 1-2 minutes.
    1 bell pepper
  • Place cubed ham in pan and heat for 1 minute until ham is warm.
    2 cups ham
  • Add scrambled eggs. Allow eggs to cook for a minute and then begin stirring eggs with a spatula breaking up eggs and mixing everything together.
  • Cook just until eggs are cooked through and then add cheese. Stir everything together.
    1 ½ cups shredded cheddar cheese
  • Serve hot with additional shredded cheese on top and a bit of fresh chopped parsley.

Notes

Recipe tips
  • Be flexible with your ingredients - don't worry if you have a little extra or are short a bit on the onion, bell pepper, ham and cheese.
  • Use a pan large enough to hold everything.
  • For best results, use a nonstick pan.
  • Don't overcook your peppers and onions. You still want a bit of bite to them.
  • Add a bit more oil to pan before adding eggs, if your eggs tend to stick to your pan.
  • Add the cheese right at the end of cooking. Once my eggs are done, I turn off the heat and then fold in the cheese.
  • Sprinkle additional cheese on top of the eggs.
  • Serve right out of the pan or place eggs in a serving dish.
To make for a larger crowd
This dish served six hungry adults, but if you need more you can easily double this recipe. Make certain you have a large enough pan, or cook in two separate pans.
You can also add additional eggs without adding more filling. This will help stretch the dish and you'll still have plenty of filling. I plan on two eggs per person.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 326kcalCarbohydrates: 5gProtein: 29gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 363mgSodium: 1050mgPotassium: 353mgFiber: 1gSugar: 2gVitamin A: 1161IUVitamin C: 27mgCalcium: 182mgIron: 2mg
Keyword Scrambled Eggs with Ham
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Comments

  1. Kathleen says

    November 13, 2022 at 9:22 am

    This recipe is a keeper! Whole family loved it! It will be made again and again. Thanks you!

    Reply
    • Kathy says

      November 13, 2022 at 2:11 pm

      Thank you! It's a great one to feed everyone. 🙂

      Reply
  2. Valentina says

    February 24, 2022 at 11:49 am

    What a tasty and hearty breakfast or brunch. Actually, we often have eggs for dinner. 🙂 And yes, a great recipe for a crowd. ~Valentina
    P.S. The colors of the eggs shells are beautiful!

    Reply
    • Kathy says

      February 25, 2022 at 6:32 am

      Thanks! Those eggs are from our chickens!

      Reply
  3. David @ Spiced says

    February 22, 2022 at 5:33 am

    5 stars
    Oh, this sounds like my kind of breakfast! I just had a bowl of cereal - and I love cereal - but this scramble is totally making me second-guess that decision. This would be a great weekend breakfast! Also, ice fishing in Montana sounds like a bucket-list item for sure. Glad y'all had fun!!

    Reply

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

More about me →

Popular Recipes

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    Pan Fried Walleye
  • A plate with baked pasta with cheese and tomatoes.
    Chicken Pasta Bake

Chicken Dinners

  • Strips of chicken, peppers and onions in a baked casserole.
    Chicken Fajita Casserole
  • Crispy chicken thighs on a white plate.
    Cast Iron Chicken Thighs
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