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SUNSET® Sweet Bell Pepper Scrambled Eggs


8 large eggs
1/4 c 35% whipping cream
1/2 tsp kosher salt
freshly ground black peppercorns to taste
1 tbsp vegetable oil
1 tbsp unsalted butter
1/4 c diced red onion
1 c diced sweet bell peppers, (1/3 cup each red, yellow and orange)
1 c cubed medium cheddar, 1/2” pieces
kosher salt to taste
freshly ground black peppercorns to taste


In a large bowl, whisk eggs and whipping cream together until the mixture is pale yellow and slightly frothy. Season eggs with salt and pepper.

Heat a large non-stick pan over medium high heat. Add vegetable oil and butter and swirl to coat the pan. When butter has stopped sizzling, reduce heat to medium, add red onion and gently sauté making sure not to brown the onions, about 2 minutes. Add sweet bell peppers and continue to gently sauté until the peppers have softened very slightly, another minute or two. Season lightly with salt and pepper.

Pour the whisked egg mixture into the pan and let the eggs start to set on the bottom. Using a heat-resistant spatula, gently pull the set egg from one outer edge of the pan towards the center, allowing the liquid egg to flow underneath. Repeat with the other areas of the pan, until the eggs are about half way set. Add cheddar cubes and at a slower rate, continue the action of pulling the spatula from the edge to the center.

When cheese is mostly melted and eggs are mostly set, transfer to a serving dish. The residual heat will help finish cooking the eggs as they sit, resulting in a tender fluffy scramble.

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