Western Scramble Topped Baked Potatoes

Ingredients

4

baking potatoes, well-scrubbed and baked

2 cup / 500 g

Egg Creations Fat Free Original, well-shaken

1

clove of garlic, minced

1/2 tsp / 2 ml

pepper

1 tbsp / 15 ml

butter

1

onion, chopped

1

green pepper, chopped

1

red chili pepper, seeded and finely chopped (optional)

1 cup / 250 ml

chopped cooked ham

1 cup / 250 ml

shredded Cheddar cheese

1/2 cup / 125 ml

chili sauce or mild chunky salsa (optional)

Sour cream (optional)

Green onions (optional)

Directions

1. Whisk the Egg Creations™ with the garlic and pepper until well combined; reserve. Heat the butter in a large nonstick skillet set over medium heat. Add the onion, green pepper, chili pepper (if using) and ham to the skillet and cook for 7 minutes or until softened.

2. Pour the reserved egg mixture into the skillet and cook, without stirring for 1 minute. Cook, stirring frequently, for 2 to 3 minutes or until eggs are just set. Sprinkle half of the cheese over the eggs.

3. Remove skillet from heat and cover for 5 minutes or until cheese is melted. Meanwhile, warm the chili sauce in a microwave-safe bowl on high for 1 minute.

4. Cut an “X” in the baked potatoes and spread the quarters apart. Divide the eggs evenly between the potatoes. Top with chili sauce (if using) and remaining cheese. Garnish with sour cream and green onions (if using).

Tips

1. For crunchy skinned potatoes, prick the potatoes evenly and bake in a 400 F (200 C) oven for about 45 minutes.

2. For speedier potatoes, microwave on High, turning occasionally for 4 to 5 minutes or until tender.

Gluten Free

1. For gluten-free: choose a gluten-free ham and if using pre-packaged shredded Cheddar cheese chose one that is gluten-free. If using chili sauce or salsa, check ingredient list to make sure it is gluten-free.