Loaded Hashbrown Omelets
Description
Hash Brown Omelet (omelette) on the flattop griddle with eggs, sausage, peppers, and mushrooms.
Ingredients
Instructions
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Spread the hashbrowns out on medium heat griddle and square up the edges. Don't leave the layer of hashbrowns thick, instead spread them out thin so there are little gaps throughout. Don't touch them until the edges start to brown.
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Season the hashbrowns with the salt, pepper, and garlic powder to taste.
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Get the breakfast sausage on the griddle chop into pieces. Cook thoroughly flipping during the cooking process.
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Place the chopped peppers and mushrooms on the griddle and cook until tender.
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Whisk the eggs in a bowl and when the edges of the hashbrowns have started to brown, pour the eggs evenly over the hashbrowns.
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By this time the peppers and sausage should be done. Using a spatula, divide the hashbrowns and eggs in half.
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Place the sausage, mushrooms, and peppers evenly overtop of the hashbrowns and eggs, and then add the shredded cheese.
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Carefully fold the omelet over on to itself and allow it to cook for another 2-3 minutes or until the cheese has melted.
Enjoy!
