A bacon-and-cheese omelet is one of our favorite classic breakfasts, but we don’t always have time to cook up a whole batch of bacon, especially on hectic mornings. This clever technique, courtesy of Pennsylvania Kitchen guests, Side Project Jerky, side steps that whole dilemma by subbing in this PA brand’s Peppercorn Pork Shreds. Made from high-quality pork shoulder, it’s got the same savory, salty richness as bacon, and it’s already conveniently pre-shredded, so there’s no need to worry about an awkward chunk of jerky floating around in your eggs. Grab some local eggs and a block of PA sharp cheddar and get ready to whip up a brunch-worthy omelet any day of the week.
Pork Jerky Omelet
- 1 tablespoon unsalted butter
- 3 large PA eggs, beaten with a splash of whole milk and a few grinds of black pepper
- 1/4 cup shredded PA sharp cheddar cheese
- Side Project Jerky Peppercorn Pork Shreds, to taste
- Green onion, sliced, to taste
- Melt the butter in a skillet set over medium heat. Once the butter is melted, pour in the beaten eggs.
- Sprinkle in the sharp cheddar cheese, Side Project pork jerky and sliced green onions.
- Turn the heat down to medium-low, and allow the omelet to set, about 2 minutes.
- Once the omelet is set, gently fold it into thirds. Plate and garnish with another sprinkle of green onions and jerky. Serve hot.