Scram Slam


  • ¼ cup white onion (diced)
  • ¼ cup green bell pepper (diced)
  • 1 cup mushrooms (sliced)
  • 1½ tablespoons butter
  • 6 eggs (beaten)
  • 1 cup shredded cheddar cheese
  • Salt
  • ½ tomato (chopped)
  • Sides
    • Bacon
    • Hash browns
    • Sausage


In a medium skillet, sauté the onion, green pepper, and mushrooms in 1 tablespoon of the butter over medium heat for about 5 minutes or until the mushrooms are tender.

In another larger skillet over medium heat, melt the remaining ½ tablespoon butter. Add the beaten eggs. Stir the eggs as they cook to scramble them.

When the eggs have cooked for 5-7 minutes and are no longer runny, add the cheese and stir. Add the sautéed onions, green pepper, and mushrooms along with a dash of salt and cook the eggs until done.

Divide the eggs onto two plates and sprinkle chopped tomatoes over each helping. Serve with bacon, sausage, and hash browns on the side.

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