Smoked Turkey Breast & Cheddar Omelet Bowl
Fluffy eggs with smoked turkey and cheddar over roasted breakfast potatoes and peppers.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 bowls
Rather than folding four separate omelets, this bowl cooks the eggs as a soft, folded scramble with the turkey and cheese stirred in, which is much quicker for a group.
Why this recipe works
Warming the turkey in the pan first heats it through without overcooking the eggs. Adding cheese at the end melts it into pockets rather than making the eggs greasy.
Ingredient notes
Deli-style smoked turkey is fully cooked. Some brands contain gluten; check labels.
Common mistakes
- Overcooking the eggs after adding cheese.
- Crowding the potatoes.
What to serve with it
Salsa or hot sauce.
Meal prep
Potatoes prep ahead; cook eggs fresh.
More bowls like this
Cooking tips
Pull the eggs as soon as they set. Toss the potatoes halfway through.
Swaps and variations
Use ham instead of turkey. Use pepper jack for heat.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Eggs best fresh.
Recipe
Smoked Turkey Breast & Cheddar Omelet Bowl
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
You’ll need: rimmed sheet pan; nonstick skillet
Method
-
Heat the oven to 425°F (220°C). Toss the potatoes and bell pepper with the oil, garlic powder and 1/2 teaspoon salt and roast 25 to 30 minutes until crisp.
-
Whisk the eggs with the remaining salt.
-
Melt the butter in a nonstick skillet over medium heat. Add the turkey and warm 1 minute.
-
Pour in the eggs and cook, folding gently, 3 to 4 minutes until nearly set. Scatter the cheddar over, fold once more and cook until the eggs are fully set with no liquid (160°F / 71°C).
-
Divide potatoes among 4 bowls, top with the eggs and scallions.
Questions
Can I make individual omelets?
Yes; use 2 eggs per omelet.
Can I make it vegetarian?
Leave out the turkey and add sautéed mushrooms or black beans.
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