I’m not really a fan of breakfast or breakfast for dinner, but my family loves it. Really, the only “breakfast food” I truly enjoy is Biscuits with Sausage Gravy. We don’t have that too often, though. Sometimes, I do give in and we do have breakfast for dinner. (Did you know that most breakfast meals are super budget-friendly, too?!) Although my family enjoys traditional omelets, it’s a real pain in the neck to make seven of them! One of my solutions is to make Ziplock Omelets – everyone can add what they like and I can make them ALL at the same time – and no one gets cold food! Another thing I like to do, is to make our favorite omelets in to “scrambles” ….. same theory as the omelet – all the yummy mix-in’s are still there, just in a scrambled form! 🙂
Of course, this version is a spin off of the popular Denver Omelet with ham, onions, green peppers and mushrooms …. but really, you could make them with anything your family likes in omelets! Enjoy!
Denver Omelet Scramble
Yield: 6-8 servings
2 tbsp. butter
1 medium onion, chopped
1 green pepper, seeded and chopped
4 oz. fresh mushrooms, chopped
1½ cups fully-cooked ham, diced
10 eggs, slightly beaten
Splash of water
1 cup (4 oz.) Cheddar cheese, shredded (optional)
In a large non-skillet over medium-high heat, melt the butter. Sauté the onion, pepper and mushrooms for 3-4 minutes or until the vegetables begin to soften. Add the ham and continue to cook until the veggies are soft. Lower heat to medium-low. In a bowl, beat the eggs with water. Pour the eggs into the skillet and cook and scramble the eggs until they are no longer runny and are as done as you like. Sprinkle with cheese if desired. Serve!