Schnitzel Eierkuchen - Bacon and Ham Omelet

Total Time
33mins
Prep 30 mins
Cook 3 mins

A hearty breakfast dish from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 14 lb bacon, chopped
  • 14 lb ham, finely diced
  • 4 onions, peeled and sliced
  • 4 eggs
  • 4 tablespoons milk or 4 tablespoons cream
  • salt and pepper, to taste

Directions

  1. Fry bacon until crisp.
  2. Remove from pan and fry ham in bacon drippings until cooked.
  3. Remove ham and add to bacon.
  4. Fry onions in drippings until translucent.
  5. Return meats to frying pan and mix with onion.
  6. Beat eggs; add milk and seasonings and pour over meat mixture.
  7. Stir and cook until eggs are done.
  8. Serve immediately on hot buttered toast.