Loaded Breakfast Scramble (keto + low carb)
Have a healthy and filling breakfast scramble on the table in less than 15 minutes! All you need is a skillet and a few simple ingredients to make this cheesy Denver scramble with eggs, ham, and fresh veggies.
There is something nostalgic about scrambled eggs and ham for breakfast. It reminds me of lazy weekend mornings lounging in my pajamas. But you don’t need to wait for the weekend to enjoy loaded scrambled eggs!
This easy recipe comes together quickly, so you can indulge any day of the week. It has all the ingredients of a classic Denver skillet in a quick scrambled omelet form! You can even meal prep it ahead of time for delicious reheatable meals on the go.
If you’re looking for more breakfast scramble recipes, try my ham, broccoli, and cheese scramble. Or try one of my simple egg recipes like egg bites or sheet pan eggs.
Why You Will Love This Recipe
- Healthy. This recipe provides a well-balanced breakfast with healthy protein, fats, and nutritious vegetables.
- Easy Prep. Some breakfast skillet recipes can take over 30 minutes to prepare. This ham and egg scramble takes less than half the time!
- Versatile. Enjoy Denver scrambled eggs on their own for a simple breakfast or serve with a variety of sweet and savory sides for a full breakfast or brunch spread.
Recipe Ingredients
Below are the simple ingredients you will need to make this ham and eggs recipe. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Eggs: Large eggs are best to get the most eggy goodness in each bite.
- Vegetables: A tasty medley of fresh green bell pepper, onion, tomatoes, and chives adds great flavor and nutrition.
- Butter: Use unsalted butter to best control the flavor of the recipe. Alternatively, swap butter with olive or avocado oil.
- Ham: Opt for boneless cooked ham or pre-sliced ham and chop it into bite-sized pieces.
- Heavy Cream: Makes the eggs extra fluffy and creamy. Alternatively, you can substitute with half-and-half if necessary.
How to Make Breakfast Egg Scramble
Below are photos and recipe steps so you can easily make this recipe at home. You will also need a large skillet and a silicone or rubber spatula.
Sauté the Pepper and Onion
Heat a large skillet on the stovetop over medium-low heat. Add 1 tablespoon of butter to the skillet and sauté the peppers and onions until softened, for approximately 3-4 minutes. Push the vegetables to one side of the pan. In the same skillet, add the remaining tablespoon of butter and allow it to melt completely, tilt the skillet back and forth so the butter covers the bottom of the skillet.
Prepare and scramble the eggs
In a small mixing bowl, vigorously whisk the eggs, heavy cream, salt, and pepper until well combined. Pour the whisked eggs into the skillet next to the bell pepper and onion and scramble over medium-low heat. Using a rubber spatula, move the eggs back and forth until they begin to set or move from liquid to solid.
Add the rest of the ingredients
When the eggs are mostly set add the ham and cheese to the skillet and stir to incorporate. Then, when the eggs have reached your desired consistency and the cheese has melted, remove the skillet from heat and fold in the chopped tomatoes and chives. Serve immediately.
Serve
This egg and ham scramble is a tasty light meal on its own or perfect to pair with additional sides for a full breakfast or brunch spread. Below are some of our favorite dishes to serve with this scramble.
Tips and Tricks
- Use a rubber spatula to mix the eggs. The tip is flexible enough to scoop around the edges and won’t miss what a wooden spatula could.
- Swirl the butter around the bottom of the pan so it is completely covered before you sauté the veggies and before adding the eggs. This will keep the ingredients from sticking.
- Mix in cheese like shredded cheddar or feta when you add the ham for an extra rich flavor and creamy texture.
Loaded Breakfast Scramble FAQ
You can use egg whites instead of whole eggs to cut some calories and fat, but you will need twice the amount of eggs. Replace the 6 eggs in this recipe with 12 egg whites. Or use half egg whites and half whole eggs for a tasty mix.
Yes, this recipe is gluten free if prepared as described.
Loads! Make it a breakfast sausage scramble by swapping the ham for cooked chicken or pork breakfast sausage. Or use cooked and crumbled bacon! You can also omit the meat altogether for a vegetarian scramble. Also, feel free to switch up the color of bell peppers or mix in additional favorite vegetables like spinach, mushrooms, or corn kernels. You can even add hash browns or cooked potatoes to make this a potato egg scramble, more like a classic breakfast skillet recipe.
You can easily prepare scrambled eggs with ham ahead of time for busier weekday mornings. Save time by chopping the veggies beforehand and store in the refrigerator until you’re ready to whip up a batch of skillet eggs. You can even make the full recipe as meal prep and store it in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave to eat throughout the week!
More Healthy Breakfast Recipes
Get the Recipe: Loaded Breakfast Scramble
Ingredients
- 2 tablespoons butter, divided
- ½ cup green bell pepper, finely chopped
- ½ cup onion, finely chopped
- 6 large eggs
- 1 tablespoon heavy cream
- Salt and pepper to taste
- 1 cup chopped ham
- ½ cup shredded cheese
- ½ cup tomatoes, finely chopped
- 2 tablespoons chives, finely chopped
Instructions
- Heat a large skillet to medium-low heat. Add 1 tablespoon butter to the skillet and sauté the peppers and onions until softened, approximately 3-4 minutes. Push the vegetables to one side of the pan.
- In the same skillet, add the remaining tablespoon of butter and allow it to melt completely, tilt the skillet back and forth so the butter covers the bottom of the skillet.
- In a mixing bowl whisk the eggs, heavy cream, salt, and pepper.
- Pour the whisked eggs into the skillet and scramble over medium-low heat. Using a spatula move the eggs back and forth until they begin to set. When the eggs are mostly set add the ham and cheese to the skillet and stir to incorporate.
- When the eggs have reached your desired consistency and the cheese has melted remove the skillet from heat and fold in the chopped tomatoes and chives.
- Serve immediately.
