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Scrambled Eggs with Rosemary Ham and Aged Cheddar

4 servings


Under 30 Minutes

Nutritional Facts Per Serving

33.4 g
30.3 g
1.6 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 555
  • Fat 32.6 g
    • Saturated   16.5 g
    • + Trans 
  • Cholesterol 449 mg
  • Sodium   1093 mg
  • Carbohydrate 30.3 g
    • Fibre   1.6 g
    • Sugars  
  • Protein 33.4 g
    • Vitamin A 35 %
    • Vitamin C 0 %
    • Calcium 45 %
    • Iron 22 %


Beat the eggs in a bowl until well combined. Mix in 2/3 of the cheese, milk, ham, salt and pepper. Heat the butter in a large, non-stick skillet over medium heat. Pour in the eggs. As mixture begins to set, gently move spatula across the bottom and sides of the skillet to form large, soft curds. Cook until the eggs are thick but still moist, with no visible liquid egg remaining. Divide English muffins among 4 plates. Top with scrambled eggs. Top the eggs with remaining cheese. Garnish with green onions or rosemary.

Serving Suggestions

To round out this breakfast serve the eggs with fresh squeezed orange or vegetable juice and a selection of fresh fruit or fruit salad.

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