The Breakfast Omwich

The Breakfast Omwich

20 Reviews 9 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Jeff Acord
Recipe by  Jeff Acord

“This is a delicious, flavorful breakfast sandwich that will fill you up and get you ready to go in the morning. I like to use Tillamook Cheddar cheese. Add various chopped vegetables and meats such as sliced chicken, turkey, or roast beef to the egg mixture to suit your taste.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. Place the bacon in a skillet and cook over medium heat until evenly browned and crisp. Remove, and drain on paper towels. When cooled, crumble into small pieces.
  2. Stir the eggs and 1/4 cup Cheddar cheese together in a bowl until blended. Season to taste with salt and pepper. Pour the egg mixture into a skillet over medium heat. When the bottom of the eggs is set, layer with the bacon, ham, and if using, onion, chives, mushrooms, green pepper, jalapeno or hot pepper sauce. . Season with hot pepper sauce, if desired. Sprinkle with the remaining 1/4 cup Cheddar cheese. Carefully fold one half of the egg mixture over the filling ingredients. Cook until the cheese melts and the bottom is golden; turn and cook the other side until golden. Remove from the heat.
  3. Set two slices of toast on two serving plates, and spread each slice with mayonnaise, if desired. Cut the egg mixture in half, and place one half on each piece of toast. Top each with the remaining toast, cut each omwich in half, and serve immediately.

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Reviews (20)

Rate This Recipe
Jillian
48

Jillian

Wow - I took one look at this and it had my husband's name written all over it! Anything that has ham AND bacon and I just have to make it for him. It had a lot of "optional" ingredients so I left out the things that he doesn't like, of course that means most of the veggies like mushrooms and jalepeno pepper but everything else stayed. I used a toasted steak roll vs. bread because this thing was a little on the large side plus it was getting wrapped in foil and going to work with him. Overall, it got rave reviews from him.

Sarah Jo
28

Sarah Jo

I doubled this recipe this morning to feed three, my husband and two boys. I used organic eggs, kept the cheese at a half cup and the cheese I used was 2% sharp cheddar (to cut some of the fat) and I used turkey bacon and thinly sliced turkey ham. I used red bell pepper instead of green (just a personal family preferance) and omitted the jalapeno only because I'm feeding small children. I served this on toasted Dave's Killer Bread and instead of mayo, my husband used homemade salsa and reduced fat sour cream as "glue" to hold his om-wich together. I assume they liked them because five minutes later, nothing was left. Thumbs up!

Shearone
20

Shearone

Used ingredients listed in recipe except for mushrooms (sometimes I use, didn't have any on hand). I made in microwave by melting 1 Tablespoon of butter in a 9" pie plate. I separted the eggs and beat the egg whites until soft peaks formed, then folded in the yolks and poured into pie plate. I cooked in the microwave for about 3 1/2 to 4 minutes. Puffed up beautifully, I then added ingredients on one side of omelet and then folded over. Served with homemade salsa and sour cream. Also sprinkled garlic salt on buttered toast. This is basically the same recipe I use for making filled French omelets. I also use an apple filling or potato/ham filling. Simple recipe which we always enjoy!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 660 cal
  • 33%
  • Fat
  • 48.4 g
  • 75%
  • Carbs
  • 30.2 g
  • 10%
  • Protein
  • 26 g
  • 52%
  • Cholesterol
  • 381 mg
  • 127%
  • Sodium
  • 1251 mg
  • 50%

Based on a 2,000 calorie diet

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