This Scrambled Western Omelette Bowl recipe offers not just a delicious breakfast option, but also a convenient solution for busy mornings. By combining diced ham, vibrant bell peppers, savory onions, and gooey shredded cheese with fluffy scrambled eggs, this dish encapsulates all the flavors of a classic Western omelette. What sets it apart is its make-ahead capability. You can easily prepare the components ahead of time, assemble the bowls, and store them in the freezer for future use. Whether you’re meal prepping for the week or need a quick breakfast option on hectic mornings, having these ready-to-go bowls on hand is a lifesaver. Simply thaw overnight in the fridge, reheat in the microwave or on the stovetop, and enjoy a homemade breakfast in minutes. With its make-ahead convenience and satisfying flavor, this Scrambled Western Omelette Bowl recipe is sure to become a staple in your morning routine, and isn't homemade always the best?!
How To Make Make-Ahead Scrambled Western Omelette Bowls
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Ingredients: (Servings 4)
Make-Ahead Scrambled Western Omelette Bowls
Ingredients:
4 eggs
1/4 cup diced ham
1/4 cup diced bell peppers (any color you prefer)
1/4 cup diced onions
1/4 cup shredded cheese (cheddar or any cheese of your choice)
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How do you make Make-Ahead Scrambled Western Omelette Bowls?
Recipe Instructions:
Heat oil or melt butter in a skillet over medium heat.
Add the diced ham, bell peppers, and onions to the skillet.
Sauté the mixture for 4-5 minutes, or until the vegetables are tender and the ham is lightly browned.
While the ham and vegetables are cooking, crack the eggs into a mixing bowl.
Beat the eggs until well combined.
Once the ham and vegetables are cooked, reduce the heat to medium-low and pour the beaten eggs over the mixture in the skillet.
Allow the eggs to cook undisturbed for a minute or two until the edges start to set.
Using a spatula, gently stir the eggs, ham, and vegetables together, scraping the bottom of the skillet to ensure even cooking.
Continue cooking and stirring occasionally until the eggs are scrambled and cooked to your desired consistency.
Sprinkle the shredded cheese over the scrambled eggs and continue cooking for another minute or until the cheese is melted.
Once cooked, remove the skillet from the heat.
Transfer the scrambled egg mixture to a serving bowl.
Season with salt and pepper to taste.
Serve hot and enjoy your Western Omelette Bowl!
Scrambled Western Omelette Bowls Make-Ahead Instructions
Preparation: Saute the diced ham, bell peppers, and onions as directed in the recipe. Allow them to cool completely.
Egg Mixture: Beat the eggs and mix them with the cooled sauteed ham, peppers, and onions. Add the shredded cheese and mix well. This egg mixture can be stored in an airtight container in the refrigerator for up to 1-2 days.
Freezing: If you want to freeze the prepared mixture for longer storage, portion it into individual servings and place them in freezer-safe containers or resealable bags. Label the containers with the date and freeze for up to 2-3 months.
Reheating: When you're ready to eat, simply thaw the frozen mixture in the refrigerator overnight. Then, heat a skillet over medium heat, add a bit of oil or butter, and cook the mixture until heated through and the eggs are fully cooked, stirring occasionally. Alternatively, you can microwave individual portions until heated through, stirring halfway through.
Get ready to elevate your breakfast game with our Steak and Eggs Tot Bowl. Whether you're treating yourself to a leisurely weekend brunch or starting your day with a hearty weekday meal, this dish promises to satisfy your cravings and leave you fueled for whatever lies ahead. So why wait? Try it out and let the flavors speak for themselves. Cheers to delicious mornings and happy cooking!
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