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Prep Time 15 minutes,

Cook Time 15 minutes

Ground Beef Breakfast Omelet

A perfect start to the day, this omelet features jalapeños and Monterey Jack for a touch of spice.


1 lb ground round
1 packet taco seasoning
1 cup chopped green pepper
1 cup diced white onion
1 cup salsa, drained
1 cup sliced jalapeño peppers
2 cups shredded Monterey Jack cheese
1/4 cup dried crushed red pepper
Hot or chipotle pepper sauce

3 eggs (or egg substitute)
2 T milk
1/2 tsp parsley
1 pinch sea salt
1 pinch freshly ground black pepper
1 T vegetable oil



Following taco seasoning packet instructions, brown ground beef until internal temperature reaches 160° F on a meat thermometer. Set aside.

For each omelet, combine eggs, milk, parsley, salt and black pepper in a bowl. Beat.

Pour oil in hot skillet and spread around base of pan.

Pour egg mixture over heated pan.

Gently push egg mixture, as it cooks, toward center of pan with a rubber spatula.

Once all egg mixture has been exposed to heat, flip omelet.

Add a heaping spoonful of cooked ground beef, pinch of green pepper, onion, salsa, jalapeño slices (to taste) and 1 T cheese to center of omelet. Fold in half.

Add 1 T cheese and crushed red pepper to top of omelet.

Cook until cheese on top is melted.

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