Hickory Smoked Sausage & Bacon Omelet with Cheddar & Jack Cheese

The mellow flavor of eggs and cheese is a perfect balance for smoky sausage and bacon.  This omelet is perfect for a Sunday brunch.  Smoke a few extra strips of bacon and serve with the omelet.


4 hickory wood chunks
5 cups beer for water pan
8oz. ground breakfast sausage
8 strips bacon
4 tablespoons extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup chopped tomato
12 large fresh eggs
4 tablespoons butter
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded Monterey Jack cheese
1/2 cup chopped fresh parsley

Place wood chunks on charcoal or lava rocks, and pour beer into water pan. Form four round sausage patties. Place sausage patties and bacon strips in smoker basket and set on lower level grill. Smoke cook for approximately 30 to 45 minutes (electric/gas smoker) or 45 minutes to 1 hour (charcoal smoker) until sausage and bacon are fully cooked. Remove smoked sausage and bacon from smoker and crumble into ¼ inch pieces. Cover and set aside.

Heat olive oil in sauté pan over medium heat. Sauté onion and pepper in olive oil, stirring frequently, until onion is light golden brown, about 10 to 15 minutes. Add tomato, bacon and sausage, cover and simmer on low heat for another 10 minutes, stirring occasionally. Remove from heat, keep covered and set aside for omelet filling.

Beat 3 eggs each in separate bowls for omelets and set aside. Melt 1 tablespoon butter in a 6 to 8 inch omelet pan to prepare each omelet individually. Just before eggs are fully cooked, add 4 tablespoons of warm omelet filling and a liberal amount of Cheddar and Monterey Jack cheese. Fold omelet over. Cook another 20 to 30 seconds over low heat and transfer to a warm plate. Garnish with another spoonful of filling, cheese and chopped parsley.

Makes 4 omelets