The Ultimate Guide to a Wholesome Western Omelet

Today, we embark on a delightful culinary journey to recreate the charm of a classic diner-style breakfast in the comfort of your own kitchen. Our star of the day? Epicurious offers us this recipe for a scrumptious Western Omelet that’s bursting with flavors and textures to kickstart your morning on a delicious note. This recipe combines the savory goodness of ham, the aromatic richness of onions, the vibrant colors of bell peppers, and the creamy indulgence of Monterey Jack cheese. Let’s dive into the details and elevate your breakfast experience.


  • ¼ cup (1/4″ cubed) ham steak (approximately 1.5 ounces)
  • 3 large eggs
  • ¼ cup grated Monterey Jack cheese (about 1 ounce)
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped bell pepper (any color)
  • 1 tablespoon whole milk
  • 1 teaspoon vegetable oil
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper


  1. Sautéing Perfection: In a medium, preferably 10″, nonstick skillet, warm up a teaspoon of vegetable oil over medium heat. Let the culinary symphony begin by tossing in the ham steak, onions, and bell peppers. Stirring with care, allow the ingredients to dance in the pan until they soften and acquire a tempting golden hue, approximately 5–7 minutes.
  2. Whisking Wonders: While the ham and veggies work their magic, let’s whisk up a concoction that will bind our omelet together seamlessly. In a medium bowl, crack open three large eggs, add a tablespoon of whole milk, and sprinkle in a pinch of kosher salt and freshly ground black pepper. Give it a good whisk until the mixture becomes a harmonious blend of creamy perfection.
  3. The Art of Omelet Crafting: As the skillet awaits the grand entrance of our egg mixture, lower the heat to a cozy medium-low. Give the pan a gentle shake to ensure the ham and vegetables form a single, picturesque layer. Pour the whisked egg blend over this canvas, and then generously sprinkle the grated Monterey Jack cheese on top. Now, let the masterpiece unfold. Tilt the skillet, run a rubber spatula along the edges, and let the uncooked egg gracefully flow underneath. Be patient as the eggs are set, around 5 minutes.
  4. Finishing Touch and Presentation: Once the eggs have embraced their cooked destiny, fold the omelet in half,cover it, and let it set for an additional minute. The anticipation is worth it! Gently slide your creation onto a waiting plate, ready to be devoured.

Side Dish Suggestions:

Now that your Diner-Style Western Omelet has gracefully landed on your plate, let’s explore the art of complimenting this breakfast masterpiece. The velvety richness of the omelet finds a delightful contrast when paired with golden, crispy hash browns. The crunch of each bite, intermingling with the savory goodness of the omelet, creates a symphony of textures that will leave your taste buds dancing in joy. Alternatively, opt for a side of buttery toast—its warmth and comforting simplicity are the perfect companions to the robust flavors of the omelet.

For those seeking a refreshing interlude, consider a side of fresh fruit salad. The natural sweetness and juiciness of fruits like berries, melons, and citrus slices provide a palate-cleansing experience between each savory forkful. A dollop of creamy avocado adds a luxurious, velvety texture that complements the omelet’s indulgent cheesiness.

There you have it, a culinary adventure that brings the essence of a diner breakfast straight to your table. The Diner-Style Western Omelet is not just a meal; it’s a celebration of flavors, textures, and the joy of creating something delicious from the heart of your kitchen. So, put on your apron, gather your ingredients, and let the breakfast festivities begin!

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Indulge in This Recipe for Homemade Chocolate Croissants

There’s something undeniably magical about sinking your teeth into a freshly baked chocolate croissant, its delicate layers of buttery pastry cradling rich, dark chocolate. While the thought of crafting these delectable treats might seem intimidating, fear not! With a bit of time, patience, and the right technique, you can recreate the Parisian charm right in your own kitchen thanks to this recipe from Epicurious. The process might require a few unexpected tools – a spray bottle and a garbage bag – but these are the secrets to achieving that perfect golden crust and flaky interior. So, let’s embark on this pastry adventure and create delicious homemade chocolate croissants that will rival any bakery’s offering.

Ingredients for Chocolate Croissants 

Directions for Chocolate Croissants: 

  1. In the bowl of a standing mixer, combine 1½ cups warm whole milk, ¼ cup light brown sugar, and 1 Tbsp. plus ¼ tsp. active dry yeast. Allow the yeast to foam for approximately 5 minutes.
  2. Attach the dough hook to the mixer and add 3¾ cups all-purpose flour and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Mix on low speed until the dough is smooth, scraping down the sides of the bowl as needed. This should take around 6-8 minutes.
  3. Transfer the dough to a surface and knead it until it’s soft and slightly sticky, about 2 minutes. Shape it into a 1½”-thick rectangle, wrap it in plastic, and refrigerate for about an hour.
  4. Place 3 sticks of chilled unsalted butter horizontally on a work surface and slightly soften it with a rolling pin. Create a block of butter and transfer it to a kitchen towel. Roll it out into an 8×5″ rectangle and chill it in the towels.
  5. Flatten the dough and roll it out to a 15×10″ rectangle. Fold the dough into thirds, shaping it into a 10×5″ rectangle. This completes the first “fold.” Wrap the dough in plastic and chill it for an hour.
  6. Repeat the rolling and chilling process three more times for a total of four “folds.” If any butter seeps out while rolling, dust with flour to prevent sticking. Divide the dough into halves, wrap each in plastic, and refrigerate for at least 8 hours.
  7. Roll out one dough half on a floured surface into an 18×10″ rectangle. Trim the edges and slice the dough into quarters lengthwise and crosswise to make 16 rectangles.
  8. Working with one rectangle at a time, place 2 dark chocolate batons along a short side of the dough, letting them extend over the edges. Fold the bottom edge over the batons and roll up the dough around the chocolate. Arrange the pastries on parchment-paper-lined baking sheets. Slide the baking sheets into a garbage bag and allow the pastries to rise for 2-2½ hours, creating a slightly puffy and spongy texture.
  9. Preheat the oven to 425°F with racks in the upper and lower thirds. Generously spray the inside of the oven with water and place the baking sheets inside. After spraying again, reduce the temperature to 400°F and bake the croissants in two phases. This will result in a deep golden color and irresistible aroma.

Creating your own chocolate croissants might seem like a complex undertaking, but with the right guidance and a touch of patience, you’ll soon find yourself reveling in the joy of homemade pastries that rival those from the finest patisseries.

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Convenient, Savory, and Loaded Breakfast Sandwich Recipe

What’s better than breakfast? A big, delicious breakfast sandwich, that’s what! This deliciously inventive loaded breakfast sandwich recipe from ClosetCooking is made up of an excellent fried egg, avocado, chipotle mayo, and crispy bacon. Enjoy the ultimate breakfast sandwich today, because as we all know breakfast is the most important meal of the day and not many people take it seriously. Not only are you satisfying your cravings, but you’re also filling up with nutritious ingredients that will ward off those mid-morning hunger pangs. Since breakfast is such a big meal, this loaded sandwich recipe is perfect for those mornings when you don’t have time to make a full breakfast!



  1. You’ll want to start this delicious recipe by placing your avocado into a medium-sized bowl and mashing it with a blunt cooking instrument. Pour in your lemon juice and salt, and mix it all together. In another smaller bowl, you’ll mix your mayonnaise with your chopped chipotle chili pepper.
  2. Split your preferred sandwich base such as English muffins, biscuits, or croissants. Then, in a large skillet on the stovetop, you’ll lightly toast both sides of the sandwich base. Spread both sides of the croissant or a similar base with the avocado mixture and set this aside.
  3. Next, you’ll cook your bacon strips in a large skillet for 7-9 minutes. After the bacon is done cooking, break each slice in half and dap the excess oil with some folded paper towels. Repeat these steps for your breakfast sausage patties by placing them in the bacon oil for no more than 4 minutes. Remove and cover when finished.
  4. Using one tablespoon of bacon fat from the skillet, add the eggs and cover, and cook for one minute. Then top each egg with bacon and cheese. Let the egg sit until the cheese is melted and the egg whites are cooked through.
  5. Once you’re ready to eat, you’ll want to place one bacon and cheese-topped egg on each of the English muffinswith smashed avocado. Place a cooked breakfast sausage patty in between the muffins, assemble, and enjoy.


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Explaining The Irish Breakfast

Whether you’re across the pond, at the counter of an American-Irish pub, or in the comfort of your own kitchen, an Irish Breakfast might be in your near-future. A Full Irish Breakfast comes loaded with a history and tradition as rich as its protein-filled plate, and thanks to an article published by Martha Steart’s cooking blog, the culture of the Irish Breakfast is brought to the light of day.

You should approach an irish breakfast with a big appetite, as tradition dictates that this meal consists of four breakfast meats, sunny side up eggs, button mushrooms, baked beans, tomato halves, plenty of toast, rich and golden irish butter, marmalade, and last (but not least) a hot, strong “cuppa,” otherwise known as irish tea with milk.

Though, the above list of ingredients has many variants depending on the specific irishman cooking or taste of those holding the forks, but no matter the specifics, it’s generally accepted that the feast that is the Full Irish Breakfast is not only a sign of enormous hospitality, but it’s also the test of an expert cook, as timing of all of the above to be served at once and remain hot is a tricky needle to thread.

In addition to the meat and eggs that pack a bulk of the plate’s protein is the button mushrooms that are cooked in butter until tender, canned baked beans, and tomato halves that may be pan-fried or broiled, depending on the chef. As for the stack of toast, this can be bread of the soft, pre-sliced variety, known to the Irish as “pan” or it can consist of brown soda bread. In addition to these cooking variations, an observer should be wary if any deep-fat fryers are present, as many prefer to cook their bread in the bacon fat. Though, if you’re in northern Ireland, you may be served a small skillet cake called a “fadge,” which holds a potato in its dough. Lastly, no matter the plating, a true irish breakfast never has hash browns nor what the English and Irish refer to as “chips.”

When cooking the Irish Breakfast, great care must be taken (from sourcing to cooking) in order to avoid an overly-greasy dish. Also, to prepare to serve all finished products at the same time, a careful host should have two skillets and a broiler ready. Begin by frying the bacon so that you can use the let-behind fat to cook the other ingredients, save the eggs which are fried seperately. The slices of bacon (also called “rashers”) are often strips of irish bacon, which is loin or back bacon, and it’s similar to what we call Canadian Bacon, as it’s not as streaked with fat as traditional American bacon. These rashers are accompanied by tender irish sausages, which are stuffed with finely ground pork, breadcrumbs, and herbs. Be careful, as these “bangers,” as they’re known in England, will pop in the hot skillet if they’re not pricked in a few places prior to cooking.

While they both hail from the same continent, the Irish Breakfast and the English Breakfast have striking differences between them despite their immediate similarities, such as the English Breakfast including fried potatoes and the Irish often using sliced black or white pudding. Note, the term “pudding” here is misleading, as these resemble fat, country-style sausages. The iron-rich, incredibly savory ingredient has a history in Ireland, as it substituted many country-diets during leaner times. The second half of the 20th century saw the industrialization of these foods with every Irish county’s butchers and artisanal producers producing sausages, puddings, breads, and preserves with local ingredients to supply chefs with what they need for a protein-rich breakfast to start the day “Irish Right.”

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14 Breakfast Recipes Worth Trying

Some days, getting yourself out of bed can feel nearly impossible. But what is something that makes almost everyone feel better? Food! Here are some delicious breakfast recipes from Delish that will make you excited to jump out of bed and fuel your body for the day!

Carrot Cake Bread

“I just made this carrot cake bread, it came out really good. I made it exactly like it said. My husband and I really liked it! I definitely will be making it again! Thank you for sharing!” 

Mini Breakfast Pizzas

“These adorable English muffin pizzas are way better than that cold, leftover slice in the back of your fridge.” 

Hash Brown Cups Breakfast Recipe

“Forget putting your eggs on toast—these crispy potato cups are tastier and will keep you full all morning.”

Muffin Tin Frittatas

“Eggs are rich in choline, which helps your central nervous system to function and keeps your energy up, plus this muffin tin trick makes plenty of mini frittatas that you can grab on your way out the door.”

Breakfast Recipe – Crescent Casserole

“This is the best breakfast casserole I’ve made! I added dry mustard, onion powder & chili powder for a little heat. Also, the second time I made this I used Pillsbury Grands Hawaiian biscuits, turned out awesome. Will be making this regularly.”

Granola Cups

“This spoon-free breakfast is a great way to fill up on healthy fare in the AM. It’s a low-fat, low-sugar option that won’t leave you feeling sluggish and sleepy, and one batch will last the whole week!”

Baked Avocado Egg Boats

“If you love avocado and bacon and enjoy eggs then give these a try. Keep an eye on them as they start getting close to the 20 minutes.  Take them out when they look good to you.  They are excellent.”

Spaghetti Frittata Breakfast Recipe

“Carbs = energy, which means slow-moving mornings call for pasta. Throw leftover cooked spaghetti in a skillet with eggs, bacon and cheese for a breakfast that will seriously help you use your noodle.” 

Cinnamon Swirl French Toast Casserole

“Family favorite recipe. I use it for all holiday breakfasts and all my friends and relatives ask for the recipe each and every year.” 

Cauliflower Benedict Breakfast Recipe

“Cook up a twist on your favorite brunch item that will keep you light on your feet, with the added bonus of Vitamin C from the genius cauliflower base.”

Tropical Smoothie Bowl

“The natural sugars in fruit can help boost your thinking ability, so blend up your favorite smoothie (and top with fresh blueberries for antioxidants) for a sharp start to the day.”

Birthday Cake Granola

“There’s no denying that the colorful pop of sprinkles makes EVERYTHING better.”

Cinnamon Roll Overnight Oats

“What could be better than waking up to a breakfast that’s already made? Throw together these mason jar meals before bed and you’ll have creamy oats that taste like your favorite pastry first thing in the AM.”

Breakfast Recipe-Fried Rice

“If you wake up ravenous, you’re going to need more than cereal to prepare for the daily grind. This recipe channels your favorite takeout, but with enough bacon and eggs to keep you in the morning mindset.”

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Skillet Breakfast Recipe To Please Everyone

Breakfast is the most important meal of the day, however, many of us skip it. Taste of Home delivers with the perfect one skillet breakfast. This recipe is so good you will want to eat it for every meal. The best part? This recipe is so versatile that all the vegetables can be switched out to match the ones that are in season.  Picky eater?  If one ingredient doesn’t fit your taste buds, this recipe is just a base. Feel free to put your own spin on it.


  • ½ pound of fresh chorizo, or you can use bulk spicy pork sausage
  • 3 medium tomatoes, chopped up
  • 1 medium sweet red pepper, chopped up
  • 1 medium sweet yellow pepper, chopped up
  • 1 medium onion, chopped up
  • 4 large eggs
  • 2 small zucchini, chopped up
  • 2 garlic cloves
  • Make sure they are minced
  • ½ cup of shredded cheddar cheese
  • 1 teaspoon of paprika
  • ¼ teaspoon of black pepper
  • ¼ teaspoon of salt



The first step to this great breakfast skillet is to place the large skillet on the stove and turn the heat up to medium. Add the chorizo, the red and yellow peppers, and onion. Cook these ingredients for 4 to 6 minutes, making sure the chorizo is fully cooked. You want to make sure that it is broken into pieces/crumbles once it is fully cooked. This will make the chorizo easier to distribute throughout the mixture. The next step is to actually strain the ingredients in the skillet. There will be excess grease, so make sure to get rid of it before adding the next set of ingredients.

The third step is to add the tomatoes, zucchini, and garlic or your choice of veggies. Mix all of the ingredients together in the skillet. Add the 1 teaspoon of paprika, stirring once again to make sure everything is distributed evenly. You should then cover the skillet and cook everything for 5 to 7 minutes, it could take longer. Make sure to check and see if the vegetables are tender to know if they are cooked enough.

The last cooking step is to take the spoon and make wells in the mixture. Four wells to be exact. Once the wells are made, take an egg and break it into each well. This is where the salt and pepper should be added. Feel free to add any other seasoning you desire. Cover the skillet again and cook the eggs for 4 to 6 minutes. You want the eggs whites to set completely, but the yolks should just be thick. They should not be hard.

Remove the breakfast skillet from the heat. Take the ½ cup of cheddar cheese and sprinkle it on top of the skillet. Cover the skillet again so the cheese will melt.

Cooking tips:

Buy tortillas to use to make breakfast wraps. It makes it an easy to-go breakfast and you can prepare them in advance.

You can substitute the chorizo for regular breakfast sausage if spicy food isn’t your favorite in a breakfast skillet.

Make for dinner and serve with biscuits. Use the biscuits to get every last bite.

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