Vermont Maple Scramble


    • 1 tbsp butter
    • 1/2 cup onions, chopped
    • 2 cups potatoes, diced and cooked
    • 2 cups ham, chopped
    • 2 cups eggs, well beaten
    • 1/4 cup cheddar cheese, shredded
    • 3 tbsp April's Maple Syrup


    • Saute onions and butter in large cast iron skillet.
    • Add potatoes and ham to skillet and mix together (I like to cook mine until the potatoes are just browned).
    • Pour eggs into skillet.  As eggs begin to set, gently stir eggs, forming large soft curds.
    • Fold in cheddar cheese and April's Maple syrup.
    • Serve HOT!