1898 Omelet
The 1898 omelet is not an omelet at all, but rather, a delicious breakfast one pan meal. Trying to come up with a name for it took months and we finally just decided this. Yes, we know it makes no sense, but that’s okay because it is truly my favorite way to start my day. I make this about once a week.
Growing up, the weekends were always a time for my dad to make big breakfasts. Eggs, bacon, sausage, hashbrowns. All the fixings. When I was little, I hated it. Now, I would do just about anything to get someone to cook me a big breakfast like that!
Now that I am a grown up, I came up with my own mix of all the foods I used to hate when I was little. I’m sure this isn’t anything new, but when I started mixing everything together, I fell in love! So, 1898 omelet was born.
1898 Omelet
1898 Omelet
This is not an omelet at all, but instead a one pan breakfast mix. This is a classic midwestern type breakfast.
Ingredients
- 1 lb. bacon or sausage (cooked)
- 5 potatoes (cubed)
- 1 onion (diced)
- 1 bell pepper (diced)
- 4 cloves garlic (minced)
- 6-8 eggs
- 1 tsp salt
Instructions
- In a cast iron skillet, cook your bacon or sausage. Take out of skillet.
- Add potatoes to the skillet and cook over medium heat for about 10 minutes, or until they are starting to get soft.
- Add onion, bell pepper, garlic, and salt. Cook about another 10 minutes or until potatoes are done.
- Stir in your meat.
- Make shallow wells in the potato mixture to break your eggs into. Cook over medium heat for a few minutes, then transfer skillet to oven. Broil on high 2-3 minutes.
This recipe is so versatile. I have made it without meat before and have added in leftover veggies sitting in our fridge, and it always turns out great!
1898 Omelet
This is not an omelet at all, but instead a one pan breakfast mix.
- 1 lb. bacon or sausage (cooked)
- 5 potatoes (cubed)
- 1 onion (diced)
- 1 bell pepper (diced)
- 4 cloves garlic (minced)
- 6-8 eggs
- 1 tsp salt
In an oven safe skillet, cook your bacon or sausage. Take out of skillet.
Add potatoes to the skillet and cook over medium heat for about 10 minutes, or until they are starting to get soft.
Add onion, bell pepper, garlic, and salt. Cook about another 10 minutes or until potatoes are done.
Stir in your meat.
Make shallow wells in the potato mixture to break your eggs into. Cook over medium heat for a few minutes, then transfer skillet to oven. Broil on high 2-3 minutes.
This recipe is so versatile. I have made it without meat before, added in leftover veggies sitting in our fridge, and it always turns out great!
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