Schnitzel Eierkuchen - Bacon and Ham Omelet

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READY IN: 33mins
Recipe by mollypaul

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


  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.

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