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Ham, Bacon & Egg Scramble (9/9/2011)

Ham, Bacon & Egg Scramble

1 One pound package John Morrell Ham cubes, diced
1 lb. Cremer's Smoked bacon
2 tablespoons vegetable oil
1 pkg. frozen shredded hash browns
1/4 lb. American Cheese (cut into small pieces)
1 dozen eggs
4 tablespoons water or milk
Salt & Pepper to taste
2 tablespoons butter or margarine
4 tablespoons all purpose flour
2 cups milk
½ tsp. salt

In a large skillet, over medium heat, cook bacon until crisp. Remove from pan and drain on paper towels. Once cool, crumble into small pieces. Drain most of the bacon grease from pan and add ham cubes and cook and stir for 5 minutes or until warm. Remove from pan. Add oil to skillet and cook hash browns according to package directions. Remove from pan and set aside.

In a large bowl, add eggs and 4 tablespoons water or milk, salt and pepper to taste and whisk together. Heat skillet to medium heat, add eggs and turn heat to medium low and let eggs set. Once set, begin to scramble by folding in eggs from outside edge to middle. Cook until they are no longer runny, then remove skillet from heat and let eggs finish cooking for another 1-2 minutes. Add ham cubes and bacon bits and stir. Remove from skillet and keep warm.

In a medium sauce pan, melt butter or margarine over low heat. Whisk in flour and salt and pepper. Whisk in 2 cups milk. Turn heat to medium and stir continuously until mixture thickens. Reduce heat to medium low and add cheese a little at a time, stirring continuously until the sauce is smooth and creamy.

In a bowl, add some hash browns, pour a little cheese sauce over hash brown, then top with scrambled egg mixture and add a little more cheese sauce.

Serves 4-6.



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