Charleston Omelet Bar Recipes

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CHARLESTON STORMY



Charleston Stormy image

Provided by Kardea Brown

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 cup dark rum, such as Gosling's
1/2 cup sweet tea
1 teaspoon grated ginger
Zest and juice of 1 lime
Four 12-ounce bottles ginger beer, chilled

Steps:

  • Add the rum, tea, ginger and lime zest and juice to a bottle with a lid and shake to combine. Pour a little of the ginger beer out of each bottle (or drink it), then pour some of the rum mixture into each. Stir with a straw. Drink it while it's cold.

OMELET IN A BAG



Omelet in a Bag image

Great for when there are picky eaters in the crowd. Can make as many as needed or just one if you like. Got this from an internet friend. Good served with fruit and coffee cake.

Provided by Mary Ann Lackey

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 28m

Yield 1

Number Of Ingredients 8

2 eggs
2 slices ham, chopped
½ cup shredded Cheddar cheese
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
2 tablespoons chopped fresh tomato
1 tablespoon chunky salsa
2 fresh mushrooms, sliced

Steps:

  • Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.
  • Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

Nutrition Facts : Calories 483.5 calories, Carbohydrate 7.9 g, Cholesterol 463.2 mg, Fat 33.7 g, Fiber 1.9 g, Protein 37.7 g, SaturatedFat 16.7 g, Sodium 1321.7 mg, Sugar 3.3 g

CHARLESTON BREAKFAST CASSEROLE



Charleston Breakfast Casserole image

An easy, crowd-pleasing breakfast or brunch idea. Try playing with the ingredients to dress it up or down, depending on your occasion.

Provided by Scott M.

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h20m

Yield 8

Number Of Ingredients 9

12 slices bacon
¼ cup butter, melted
3 cups croutons
2 cups grated Cheddar cheese
6 eggs
1 ¾ cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.
  • Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.
  • Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 10.8 g, Cholesterol 168.2 mg, Fat 29.3 g, Fiber 0.4 g, Protein 19.4 g, SaturatedFat 14.1 g, Sodium 901.2 mg, Sugar 4.4 g

OMELET BAR



Omelet Bar image

Number Of Ingredients 10

12 eggs
quart freezer bags
TOPPINGS
chopped ham
crumbled bacon
cheese
green pepper
onion
tomato
mushrooms

Steps:

  • 1. Fill a large pot half full of water. Bring to a boil. 2. For each omelet, crack 1 or 2 eggs in a quart-size freezer bag. Seal and squish around with hands until egg is scrambled. 3. Add desired toppings and shake. Drop into pot of boiling water and cook 2 to 3 minutes. It might take longer depending on how many bags are in the pot. Using tongs, remove from pan when eggs are set.

Nutrition Facts : Nutritional Facts Serves

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