Breakfast Omwich
Submitted by happyzhangbo
A loaded omelet folded between crispy toast with bacon, ham, cheddar, mushrooms, peppers, and a kick of jalapeno. Half omelet, half sandwich, all breakfast glory.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
36 minCan’t decide between an omelet and a breakfast sandwich? The omwich says you don’t have to choose.
A fluffy three-egg omelet gets loaded with crispy bacon, chopped ham, melted cheddar, mushrooms, green peppers, onions, chives, and a bit of jalapeno for bite. Then the whole thing gets folded, cooked golden on both sides, sliced in half, and sandwiched between mayo-slathered toast.
It’s messy. It’s over the top. It’s exactly what Saturday morning should taste like.
Pro Tips
- Let the bottom of the egg set fully before adding the fillings. If you load it too early, the omelet tears when you fold.
- Cook the bacon until it’s truly crispy. Limp bacon gets lost in the sandwich.
- For a cleaner fold, use a nonstick skillet and a flexible spatula.
- Cut the finished omwich with a sharp serrated knife so the layers stay stacked instead of sliding apart.
Ingredients
Directions
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.
Stir the eggs and ¼ 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 ¼ 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.
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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