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Recipe Courtesy of St. Charles Hospital

Serving size 4


  • 8 large eggs
  • 1 cup reduced-fat shredded cheddar cheese
  • 4 ounces low sodium ham OR turkey, chopped
  • 1 cup diced onions
  • 1/2 cup diced peppers
  • 1 large potato, cubed
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • Black pepper to taste


  • Crack eggs into a medium-sized bowl and whisk.
  • Dice peppers, onions and potatoes.
  • Spray a skillet with cooking spray and heat on the stovetop for 1 minute on medium heat.
  • Sauté 1/2 cup of onions until brown and add potatoes. Cook potatoes until soft and add the paprika and chili powder. Cook potatoes until golden brown, about 10 minutes.
  • While potatoes are cooking, sauté peppers and 1/2 cup of onions in a second skillet sprayed with cooking spray.
  • Add meat and continue to sauté until it starts to brown slightly.
  • Add eggs to the peppers, onions and meat mixture. Cook and stir until eggs are set but not dry, 3-5 minutes.
  • Fill an 8-ounce jar with 1/4 cup of potatoes and 2/3 cup of egg mixture. Top with 1/4 cup of shredded cheese. Store in the refrigerator for up to 5 days. Eat them cold or warm them in the microwave.
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