Schnitzel Eierkuchen - Bacon and Ham Omelet
"A hearty breakfast dish from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
- Ready In:
- 33mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
directions
- Fry bacon until crisp.
- Remove from pan and fry ham in bacon drippings until cooked.
- Remove ham and add to bacon.
- Fry onions in drippings until translucent.
- Return meats to frying pan and mix with onion.
- Beat eggs; add milk and seasonings and pour over meat mixture.
- Stir and cook until eggs are done.
- Serve immediately on hot buttered toast.
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RECIPE SUBMITTED BY
Molly53
United States
