Classic Ham and Cheese Omelet with Candied Bacon

Name: Classic Ham and Cheese Omelet with Candied Bacon
Prep time: 5 min
Cook time: 25 min
Yield: 6
Cuisine: American,
Ingredients: 1 package (12 oz) center-cut bacon; 1/4 cup light brown sugar; 3/4 tsp black pepper coarse ground; 12 large eggs; 1 tbsp plus 2 teaspoons Salt Free Garlic and Herb Seasoning; 1/2 tsp salt (optional); 1/2 tsp black pepper coarse ground; 6 tsps unsalted butter divided; 1 cup chopped deli ham divided; 1 cup shredded American cheese divided

Celebrate the weekend with a full breakfast of bacon and eggs that features the classic omelet of ham and cheese. Change up the bacon by making it sweet and savory – sprinkle the bacon slices with a mixture of brown sugar and Coarse Ground Black Pepper then bake until ... Read More Read Less

5m

PREP TIME

25m

COOK TIME

430

CALORIES

10

INGREDIENTS

Servings: 6

Ingredients

Candied Bacon
1 package (12 ounces) center-cut bacon
1/4 cup light brown sugar
3/4 teaspoon McCormick® Coarse Ground Black Pepper
Ham and Cheese Omelets
12 large eggs
1 tablespoon plus 2 teaspoons McCormick® Salt Free Garlic and Herb Seasoning
1/2 teaspoon salt, (optional)
1/2 teaspoon McCormick® Coarse Ground Black Pepper
6 teaspoons unsalted butter, divided
1 cup chopped deli ham, divided
1 cup shredded American cheese, divided Substitutions available
- shredded Cheddar cheese, divided

KEY PRODUCTS

INSTRUCTIONS

1 For the Candied Bacon, preheat oven to 350°F. Line shallow baking pan with foil. Arrange bacon slices on baking pan, overlapping if necessary. Mix sugar and black pepper in small bowl. Sprinkle mixture over bacon, spreading to cover each slice evenly.
2 Bake 20 to 25 minutes, rotating pan halfway through cooking, until bacon is dark brown, and sugar is bubbly. Transfer bacon to paper towel-lined plate to drain.
3 Meanwhile, for the Ham and Cheese Omelets, whisk eggs, Seasoning, salt and pepper in large bowl until well blended. Spray 10-inch nonstick pan generously with no stick cooking spray.
4 Melt 1 1/2 teaspoons butter in pan on medium-high heat, swirling to coat bottom. Pour 1/4 of the egg mixture into skillet, spreading to cover bottom of skillet. Stir egg mixture gently until mixture begins to set.
5 Run spatula around edge of skillet to separate cooked egg mixture from sides. Lift slightly with spatula and tilt pan to allow uncooked mixture to flow underneath. When egg mixture is set but top is still slightly moist, remove skillet from heat. Top one half of the omelet with 1/4 cup each ham and cheese. Slip spatula underneath other half of omelet and tip skillet to loosen. Gently fold omelet in half. Slide onto serving platter. Repeat with remaining ingredients to make 4 omelets. Serve with Candied Bacon.