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.
- 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
Preheat oven to 375 degrees.
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.
Dice the tomato. (Add a little salt and oregano - optional)
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.
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.
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.
Lay the ham slices lengthwise over each triangle piece of dough.
Sprinkle 1 cup of the shredded cheddar cheese around the center hole.
Spoon the scrambled egg mixture over the shredded cheese.
Sprinkle the remaining cheddar cheese over the scrambled egg mixture.
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.
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.
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.