Farmers Omelet wraps diced sweet red peppers, sweet onion, hash browns, Canadian bacon, and cheese in fluffy eggs for a hearty breakfast with serious staying power to keep you going all morning long. Thank you Milk Means More for sponsoring this post. All opinions are my own.
Ah, Monday. A sure-fire sign that another weekend has come and gone. As a mom, my weekends look a lot like my weekdays, only with a little less school work, a lot more activity, and a Bacon Slayer home to help wrangle our circus through it all.
Perhaps my favorite part of the weekends is the brunches that happen. While I try to cook a hot breakfast everyday during the week, my lack of enthusiasm in the early morning pairs with an ever-mounting To Do List that to suck the will to venture much beyond make ahead breakfasts like baked oatmeal, or 5 minute preparation situations such as blueberry protein pancakes right out of me.
But on the weekend? The weekend brings with it the ability to sleep past 6 a.m.! My world seems to have so much more possibility after 6 a.m.! The extra sleep brings with it the energy and drive to tackle bigger breakfasts. Bigger, more delicious breakfasts to fuel up for a busy day. After the luxury of sleeping in, I crave breakfasts with serious staying power to keep us going long into the afternoon.
I often think of my farming friends when I want to complain about an early wake up call. I know that my coveted post-6 a.m. wake up time is a serious luxury in the world of agriculture. In fact, I’m confident that my friends who farm do more by lunch than most of us do all day. I know that my friend Katie of NuDream Dairy is well on her way through morning chores and milking cows before I even get up in the morning. That’s a lot of calories burned before sunrise! I think a hearty breakfast like this Farmers Omelet would hit the spot after a few hours spent in the barn, don’t you?
Given that I’ve likely planned for us to plant an orchard in between multiple graduation parties or something equally ridiculous on any given weekend, we could use a Farmers Omelet, too. We definitely need a hearty breakfast to keep us going!
This Farmers Omelet wraps diced sweet red peppers, sweet onion, hash browns, Canadian bacon, and cheese in fluffy eggs for a hearty breakfast with serious staying power that keeps us going all morning long. With a balanced breakfast like this under our belts, we’re sure to get that orchard planted, hit those graduation parties, and have time to spare to build the raised garden beds!
Maybe we’ll just enjoy a filling breakfast and then kick the soccer ball around before heading to the beach? Either way, we’ll be full and ready to take on the day.
Eat a Farmers Omelet and have the energy to take on the day!
Yields 4 to 6 Servings
Farmers Omelet wraps diced sweet red peppers, sweet onion, hash browns, Canadian bacon, and cheese in fluffy eggs for a hearty breakfast with serious staying power to keep you going all morning long.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 8 large eggs
- ½ C. 2% milk
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 1 Tbs. light olive oil
- 2 Tbs. unsalted butter, divided
- 2 C. diced frozen hash browns
- 1 C. diced sweet red bell pepper
- ¼ C. diced sweet onion
- ½ C. (3 oz.) Canadian bacon, diced
- 1 C. freshly grated sharp cheddar cheese
- Whisk the eggs together with the milk, salt, and pepper in a medium bowl, to combine; set aside.
- In a large, non-stick skillet, heat the oil and 1 tablespoon of the butter over medium heat until the butter is melted. Sauté the frozen hash browns until browned; about 5 minutes. Add the sweet pepper , onion, and Canadian bacon to the hash browns in the skillet and sauté until vegetables have softened; about 4 to 5 additional minutes. Transfer the filling mixture to a bowl.
- Melt the remaining tablespoon of butter in the skillet set over medium heat, until frothy. Pour the egg mixture into the hot skillet. The egg should immediately sizzle and bubble. As the egg cooks, gently lift and push and lift the edges toward the center, tilting the pan while doing so, to allow the uncooked egg mixture to run to the edges of the pan to cook. Do this continuously until all of the egg mixture has run off the top to the edges of the pan, leaving the top is mostly set.
- Spoon the filling and cheese onto half of the egg mixture. Flip the remaining egg mixture over the filling. Remove from heat and place a lid on the skillet until the cheese is melted and the egg is set.
- Slice and serve immediately.
Melissa @ Insider The Kitchen says
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