4 large eggs4 strips bacon½ cup diced ham½ cup shredded cheddar cheese1 English muffin, split1 tablespoon butter, dividedSalt, to tasteBlack pepper, to taste
Directions
1. Preheat the BlackstonePreheat your Blackstone Griddle to medium heat, leaving one section slightly cooler for cooking the eggs.2. Cook the BaconPlace the bacon on the griddle and cook until crispy, flipping as needed. Remove from the griddle and roughly chop into bite-sized pieces.3. Griddle the HamAdd the diced ham to the bacon drippings and cook for 2–3 minutes, tossing occasionally, until heated through and lightly browned.4. Grill the English MuffinSpread a little butter over the cut sides of the English muffin. Place cut-side down on the griddle and cook until golden brown and toasted. Remove and keep warm.5. Prepare the EggsCrack the eggs into a bowl, season with salt and pepper, and whisk until completely combined.6. Cook the OmeletLightly butter the cooler section of the griddle and pour the eggs onto the surface. Use your spatulas to gently shape the eggs into a large rectangle or circle.Allow the eggs to cook until mostly set, using your spatula to keep the edges together as needed.7. Load It UpAdd the cooked bacon, ham, and shredded cheddar cheese over one half of the omelet.Let the cheese begin to melt before carefully folding the other half of the eggs over the filling.8. Finish & ServeCook for another minute or so until the cheese is melted and the eggs are completely cooked.Slide the omelet onto a plate and serve immediately with your hot grilled English muffin.
🔥 Bright Spots Pro Tip
Control your heat!The Blackstone holds a lot of heat, and eggs can go from perfect to overcooked quickly. Keep one section of your griddle at a lower temperature specifically for your omelet. You'll get tender eggs while still having plenty of heat elsewhere to crisp the bacon and toast that English muffin.
