"This delicious breakfast has been a favorite of mine for years," raves Sherri-Jo Capodiferro of Brightwaters, New York. "I like that I can assemble it the night before. I try to keep my mornings as simple as possible since I am a night owl and not a morning person!"
This omelet, stuffed with cheese, olives and sour cream and topped with zippy taco sauce, is easy to prepare. It makes a wonderfully filling main dish that's great for breakfast, lunch or supper.—Pamela Immekus, Sullivan, Missouri
"After a few chilly days hiking in the Adirondack Mountains, I got the idea for this recipe at a nearby diner, where they served an apple omelet. I added my own touches, and this is the result," writes Harry Renninger of Laplata, Maryland.
Terry Kuehn of Waunakee, Wisconsin stacks cheese, Canadian bacon and poached eggs on an English muffin to make this appealing eye-opener. Perfect for one, this delicious open-face sandwich is special enough for guests, too.
"My teenage stepsons are hearty eaters, so I like to make them a big breakfast when they visit," relates LuAnn Edele of Brewster, New York. "With its zesty filling, this Southwestern-style omelet is one of their favorites. I serve it with fresh-baked corn muffins."
“My husband and I enjoy this tasty, colorful dish as much for light, late-night suppers as we do for brunch,” writes Pauline Howard from Lago Vista, Texas. “We often serve it with a side of fresh fruit.”
TIP: If you’re trying to cut carbs and fat from your diet, Pauline suggests making this recipe with EggBeaters.