Loaded Hashbrown Omelets | How To

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

cooked bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is a cost-effective protein.

hashbrowns

🥗Healthier: sweet potatoes

💰Cheaper: frozen hashbrowns

Sweet potatoes add nutrients, while frozen options are budget-friendly.

Start with hash browns from the refrigerated section, not frozen.

Put a generous amount of oil on the flat top grill to heat it up.

Spread the hash browns evenly on the grill, ensuring gaps between the potatoes.

Press the hash browns down lightly and let them cook until crispy on the bottom.

Add more oil to the hash browns to help them crisp up.

Chop breakfast sausage and start cooking it on the other side of the grill.

Slice sweet peppers and add them to the grill.

Slice mushrooms and add them to half of the hash browns, since kids don't like mushrooms.

Add oil to the vegetables on the grill and season the hash browns with salt, pepper, and garlic powder.

Whisk 6 eggs in a bowl while waiting for the hash browns to crisp up.

Flip the vegetables and chop the sausage as it cooks down.

Once the hash browns start to brown around the edges, pour the whisked eggs over them before they set.

Push the eggs around to cover the hash browns evenly and cut the mixture down the middle to make two omelets.

Add mushrooms to one side, sausage to both sides, and top with shredded pepper jack cheese.

Carefully flip the omelets over to cook the other side until everything is melted and crispy.

Let the omelets set for a few minutes before removing them from the grill.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens