Ingredients Weight Measure
Ham, julienne 12 oz. 2 cups
TABASCO® brand Original Red Sauce 2 oz. 1/4 cup
Fresh parsley, finely chopped 1 Tbsp.
Fresh thyme, finely chopped 1 Tbsp.
Fresh oregano, finely chopped 1 Tbsp.
Eggs, beaten 24 oz. 12 ea.
Cheddar cheese, grated 6 oz. 1 cup
Biscuits, split 12 ea.


  1. Saut├ę the ham, TABASCO® Sauce, parsley, thyme and oregano. Heat through and hold warm.
  2. For each serving, ladle 2 oz. egg into a preheated omelet pan and cook the egg omelet style until it sets.
  3. Top the omelette with 1 oz. ham mixture and 1/2 oz. cheese. Fold the omelet in half, then into quarters and place on a biscuit.

Yield: 12 servings