Cheesyeggs n Hashbrown Omelet w/ Homemade Biscuits


A friend asked me a while ago to post the recipe for this Eid morning breakfast I posted pics of on facebook.

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Cheesyeggs n Hashbrown Omelet


1/4 c. vegetable oil

4 large potatoes, peeled and diced

salt/pepper to taste

6 large eggs (beaten and seasoned with salt and pepper)


-Heat oil a large frying pan over medium heat; add potatoes and stir fry on low-medium heat till nearly tender; season with salt and pepper.

-Add beaten/seasoned eggs to pan and let it cover the whole pan as if you’re making an omelet; keep the fire low-medium.

-As the egg cooks around the edges, use a spatula to keep pulling the cooked egg toward the middle of the pan while simultaneously allowing the uncooked egg to run into its place; keep making rounds around the entire pan until all the egg is cooked.

-Sprinkle your favorite cheese on top (I used Gouda) and either cover with a lid and turn flame to low, or put under broiler (if your pan is over/broiler safe)

Homemade Biscuits


2 1/2 c. flour

2 1/2 t. baking powder

1/2 t. salt

1 T. sugar

1/2 c. cold butter, cut into small pieces

3/4 c. milk

1 large egg, lightly beaten


-Preheat oven to about 230 degrees C (450 degrees F?)

-In a large mixing bowl, sift together flour, baking powder, salt and sugar.

-With a pastry cutter, or with your hands (like me!) cut in cold butter until mixture resembles small crumbs.

-In a cup, mix milk and egg together and stir little.

-Make a well in the middle of the flour mixture and pour milk/egg mixture in; mix it all together till it becomes a sticky ball; let it sit for a few minutes.

-Turn the sticky ball onto a floured surface and knead a few times; roll the kneaded ball out about 1/2 in flat, then use a cookie cutter or a cup (like me!) to cut the biscuits out. 

-Place on ungreased cookie sheet and bake in the oven for about 10-15 minutes.

Bon Appetit!



6 thoughts on “Cheesyeggs n Hashbrown Omelet w/ Homemade Biscuits

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