Denver Omelet Breakfast Ring – Father’s Day Brunch

Omelets are my all-time favorite breakfasts. I have many variations that houseguests frequently request. And, in my house, breakfast for dinner is a common occurrence. Omelets were the first dish I learned to make on my own as a kid. I’ve added many different ingredients for some unusual combinations over the years. My favorite is the Philly Cheesesteak Omelet. A close second favorite is the Italian Hoagie Omelet. Coming in third is the Meatball Parm Omelet. They’re all exactly what they sound like, too. The awesome sandwich fixings stuffed inside an omelet instead of bread. I know, some of that sounds really weird, but trust me, they’re amazing.

When I was younger, I had thoughts of opening a breakfast restaurant. I was going to serve breakfast all day long, especially eggs, more specifically, these unconventional omelets. At the time, I lived on the cape of New Jersey. I was going to call the restaurant “The Great Eggs Cape”. If you say that quick enough, it sounds like The Great Escape. Well, I thought it was a clever idea at the time. That restaurant idea never panned out, but my experiments live on. I live in Maine now, so that name wouldn’t work, but if I ever have the inclination to open a restaurant here, it would be called Comfort Café.

With Father’s Day quickly approaching, I’ve been considering something different for breakfast. I’ve been thinking about a frittata and incorporating the toast into it somehow. But, I recently saw an edition of Taste of Home that had a dish using crescent rolls. I’ve made party food using these crescent rolls and shaped them into a ring before and they were pretty good, so I decided to give breakfast a shot. It’s not exactly what I originally envisioned, but most of my recipes transform from the initial thought anyway.

My dad likes ham and cheese in his omelets, but never complained when I added peppers, onions, tomatoes and garlic. Well, he might tell you I use too much garlic, so I’ll try to behave when adding the garlic this time. Since this dish has the ingredients of a Denver Omelet, I chose to go with that in the name, even though it’s not in the shape of an omelet. I did a test run of this recipe when visiting our family best friends (my Godparents) in Massachusetts this past weekend. It was a hit. I hope you enjoy it as much as we did.

Denver Omelet Breakfast Ring

This dish has all the ingredients of a Denver omelet, but the eggs are scrambled and shaped into a ring over a base of Crescent rolls. Thick slices of ham layered over the dough hold in the egg filling. 

Course Breakfast
Cuisine American
Keyword Omelet
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Author Lisa

Ingredients

  • 11 Extra Large Eggs 1 reserved for egg wash
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 large green bell pepper diced
  • 1 medium onion diced
  • 1 tbsp minced garlic
  • 1 medium/large tomato diced
  • 1 pkg Crescent Rolls 8 count
  • 8 slices of deli ham
  • 2 cups cheddar cheese shredded
  • 1/2 tsp sesame seeds optional
  • 1/2 tsp dried minced onion optional
  • 1/2 tsp dried minced garlic optional
  • 1/4 tsp poppy seeds optional
  • 1/4 tsp sea salt optional
  • pinch oregano optional

Instructions

  1. Preheat oven to 375 degrees.

    Denver Omelet Breakfast Ring Veggies
  2. Dice pepper and onion. Sauté in a large skillet over medium/high heat until tender. Add the garlic during the last minute of sautéing. Reduce heat to medium/low heat. Add the butter and allow to melt before adding the eggs.

    Denver Omelet Breakfast Ring Veggies cooked
  3. Dice the tomato. (Add a little salt and oregano - optional)

    Denver Omelet Breakfast Ring Tomatoes
  4. In a large bowl, whisk the eggs until fully incorporated. Eggs are fully whisked when no signs of yolk or egg whites can be seen in the mixture. 

    Denver Omelet Breakfast Ring Eggs
  5. Add the whisked eggs into the skillet with the peppers and onions. Gently scramble the eggs mixing them with the peppers and onions. When the scrambled eggs are just about set (they'll still be a little wet, but not runny), add the diced tomatoes, stir until they are mixed in then remove the skillet from the heat.

    Denver Omelet Breakfast Ring Scrambled Eggs
  6. On a large baking sheet or pizza pan, lay out the crescent roll triangles in a circle with the pointy tip of the triangle pointing outwards. Overlap the wider edges and press the dough to seal the pieces together.

    Denver Omelet Breakfast Ring Crescent Rolls
  7. Lay the ham slices lengthwise over each triangle piece of dough. 

    Denver Omelet Breakfast Ring Ham
  8. Sprinkle 1 cup of the shredded cheddar cheese around the center hole.

    Denver Omelet Breakfast Ring Cheese
  9. Spoon the scrambled egg mixture over the shredded cheese. 

    Denver Omelet Breakfast Ring Egg Layer
  10. Sprinkle the remaining cheddar cheese over the scrambled egg mixture.

    Denver Omelet Breakfast Ring Cheese 2
  11. Fold the pointy tips of each crescent roll over the filling and tuck under the ring. The filling may show through some of the openings. 

    Denver Omelet Breakfast Ring fold over
  12. Beat the remaining egg and add a teaspoon of water for the egg wash. Using a pastry brush, brush each crescent roll with the egg wash and sprinkle with the optional salt, sesame seeds, poppy seeds, dried onion and dried garlic. 

    Denver Omelet Breakfast Ring Toppings

What do you make on Father’s Day? Let me know in the comments below and don’t forget to follow us on Twitter, Facebook, Instagram and Pinterest.

 

The Easiest Way To Peel An Egg

My first goal today is to explain my technique for making the perfect hardboiled egg. I’ve heard of and tried all kinds of tricks for easy to peel eggs; such as adding salt and/or vinegar to the boiling water, or in desperation, even oil…eww. But, in the end, the simplest way requires only a pot and water.

Use the method I describe below and you won’t have to fight with the removal of the shell and inadvertently peel off huge, unsightly chunks of the delicate white of the eggs.  And you definitely won’t get any of that greenish-gray ring around the yolk from being overcooked. These snafus of hardboiled eggs can really ruin the appearance of your tasty deviled eggs or egg salad.

Speaking of egg salad, my second goal of today is share my egg salad recipe with you. So, egg salad, hmmm? Does there really need to be another egg salad recipe? A quick glance at Pinterest and you’ll probably find 100 recipes to choose from. They’re all the “perfect” recipe or the “best” tasting or simply “amazing”…you get the idea. And, I’m sure they are all delicious. I’ve never had an egg salad that I didn’t like; well, except, maybe, that one time. You know, when you eat it to be polite, but the greenish tint makes you hope that they’re just over-cooked and pray that they haven’t been sitting around a little too long. Anyway, I used to be satisfied with just adding a little mayo to the chopped eggs, but over time, it progressed into something a little different and I hope you enjoy it as much as I do.

 

Egg Salad

An easy to make egg salad recipe with a foolproof method of peeling off those stubborn shells.
Course Appetizer, Breakfast, Dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Inactive time 13 minutes
Total Time 15 minutes
Servings 6
Author Lisa

Ingredients

  • 6 extra large eggs
  • 1/4 cup mayonaisse
  • 1/4 cup sour cream
  • 2 tbsp Ranch dressing
  • 1 tbsp onion minced
  • 1 tbsp celery minced
  • 1/4 tsp salt optional
  • pinch pepper

Instructions

  1. The key to easy-to-peel hardboiled eggs with a perfectly yellow yolk is to not overboil the egg.
  2. Place six extra large eggs in an empty pot. Fill with enough water to cover the eggs by an inch or two. Cover the pot with a lid.

    Egg salad ingredients
  3. Over high heat, bring to a rapid boil.
  4. Remove from the heat and leave covered in the pot for 13 minutes...exactly.


  5. Drain the hot water from the eggs and fill the pot with cold water. Lightly tap each egg...just enough to slightly crack the shell. Leave the slightly-cracked eggs in the cold water for 5-10 minutes. 


    Cracked egg
  6. Firmly tap the tips of the egg (this helps separate the shell from the egg) then peel off the shell.

    Peeling the egg
  7. To make the dressing, mince the onion and celery then add it to the mayonaisse, sour cream, Ranch dressing, salt and pepper in a small bowl.  

  8. Dice the eggs then add to the dressing and mix thoroughly.





    Egg salad
  9. Serve on your favorite bread or in place of dressing on a salad.

    Egg salad suggestion

I like to serve it on a toasted bagel or croissant. If you like croissants, I’ll be sharing my recipe in the coming weeks and hope to work on my bagel recipe, too. Please like my page on Facebook, Twitter, Instagram and Pinterest so you don’t miss any recipes.