Bauernfrühstück Farmers Breakfast Omelet Recipes

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FARMERS BREAKFAST



Farmers Breakfast image

Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. -Jeannette Westphal, Gettysburg, South Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 6

6 bacon strips, diced
2 tablespoons diced onion
3 medium potatoes, cooked and cubed
6 large eggs, beaten
Salt and pepper to taste
1/2 cup shredded cheddar cheese

Steps:

  • In a cast-iron or other heavy skillet, cook bacon until crisp. Remove to paper towels to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Push potato mixture from center to sides of pan. Pour eggs into center; cook and stir gently until eggs are set and cooked to desired doneness. Stir to combine eggs and potato mixture., Season with salt and pepper. Sprinkle with cheese and bacon; let stand until cheese melts.

Nutrition Facts : Calories 464 calories, Fat 29g fat (11g saturated fat), Cholesterol 321mg cholesterol, Sodium 487mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein.

BAUERNFRüHSTüCK-FARMERS BREAKFAST OMELET



Bauernfrühstück-Farmers Breakfast Omelet image

Posting this for World Tour 2006; this is a great light dinner for 2 or three people and it of course is a wonderful breakfast. Not for the diet conscious by any means :-P

Provided by JanetB-KY

Categories     Breakfast

Time 23m

Yield 2-4 serving(s)

Number Of Ingredients 8

6 slices bacon
1 tablespoon butter
1 medium onion, chopped (about one cup)
4 medium potatoes, cooked and finely diced (about 2 1/2 cups)
6 large eggs
1/2 teaspoon salt
fresh ground black pepper
1/4 cup milk

Steps:

  • In a frying pan, fry the bacon until crisp; remove and drain on paper towel.
  • Drain most of the bacon fat from the frying pan, add the butter and saute' the onion until soft.
  • Add the potatoes and brown lightly.
  • Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon.
  • Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.

Nutrition Facts : Calories 744.9, Fat 32.4, SaturatedFat 12.8, Cholesterol 593.9, Sodium 1087.7, Carbohydrate 82.2, Fiber 10.3, Sugar 6.2, Protein 31.9

FARMER'S OMELET RECIPE RECIPE - (4.5/5)



Farmer's Omelet Recipe Recipe - (4.5/5) image

Provided by á-26084

Number Of Ingredients 9

1/4 cup green pepper, diced
1/4 cup onion, diced
1/4 cup mushrooms, diced
1/4 cup ham, or sausage
1 to 2 tablespoons butter
2 eggs
1/8 teaspoon salt
Pinch pepper
1/4 cup shredded cheddar cheese

Steps:

  • In an 8-inch skillet, sauté green pepper, onion and mushrooms in butter until tender. Remove with a slotted spoon and set aside. In a small bowl, beat eggs, salt and pepper. Pour into the skillet. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon vegetables and cheese over one side; fold omelet over filling. Cover and let stand for 1 to 2 minutes or until cheese is melted.

HEARTY GERMAN FARMER'S BREAKFAST (BAUERNFRUHSTUCK)



Hearty German Farmer's Breakfast (Bauernfruhstuck) image

Great hearty rib-sticking meal for breakfast, lunch or supper! Very popular in my household. This is a versatile one-pan recipe-- you can sub or add ingredients as desired-- try ham, mushrooms, tomatoes, or chives. (Note: For an equally delicious simplified version of Bauernfruhstuck using frozen Potatoes O'Brien, please see my recipe #278230). Delicious! P.S. Any leftovers you have make a wonderful breakfast the next day--reheat a few seconds in the microwave (although I've been known to eat this cold), and serve with toast or stuff into a flour tortilla for a quick breakfast on-the-go.

Provided by BecR2400

Categories     Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 slices bacon, diced
3 large potatoes, cooked and cubed (slightly undercooked)
1 small green pepper, diced
2 tablespoons onions, chopped
salt and pepper (to taste)
1/2 cup cheddar cheese, shredded (optional)
6 eggs
1/4 cup milk

Steps:

  • In a skillet over low heat, cook bacon until crisp. Remove to paper towel. Reserve 2 tablespoons drippings; add potatoes, green pepper, onion, salt and pepper. Cook and stir over medium heat until the potatoes are golden brown.
  • Stir in eggs and milk, and cook and stir until eggs are almost set, about 2 minutes.
  • Reduce heat to low. Add cheese and bacon, stirring gently until heated through and eggs are set.
  • Serve immediately.
  • Leftovers are tasty the following day. Good wrapped in a flour tortilla for a breakfast burrito, breakfast on the go.
  • Serves 4 to 6.

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