April's Maple


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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


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