Western Recipe

Prepare ingredients

Dice the onion finely and core and dice the green bell pepper into roughly 1/4-inch pieces. Dice the cooked ham into small cubes (about 1/4-inch). If using sausage links, slice thinly; if using bulk sausage, crumble it. Shred the cheddar cheese if not pre-shredded. Toast the bread or warm the biscuit and set aside. Crack the eggs into a bowl and add the milk, salt and black pepper; whisk until blended and slightly frothy.

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter or oil. When the butter melts and is shimmering, add the diced onion and green pepper. Sauté, stirring occasionally, until the onion is translucent and the peppers have softened, about 4–6 minutes. Add the diced ham and crumbled or sliced sausage to the pan and cook for another 2–3 minutes just to warm and brown lightly. Spread the vegetable and meat mixture evenly in the skillet.

Make the Western

Reduce heat to medium-low. Pour the whisked eggs evenly over the vegetable and meat mixture. Allow the eggs to set along the edges for about 30–45 seconds. Using a spatula, gently push the cooked edges toward the center and tilt the pan to let uncooked egg flow beneath. Continue this gentle folding and tilting until the eggs are mostly set but still slightly moist on top, about 2–3 minutes total. Sprinkle the shredded cheddar evenly over the eggs, cover the pan for 30–60 seconds to melt the cheese if desired. If you prefer an omelet style, fold one side over the other; for a skillet scramble, stir gently to combine cheese and eggs with the filling.

Transfer the cooked Western to a plate. If desired, spread 1 teaspoon butter on the warm toast or biscuit. Sprinkle chopped parsley over the top for color. Serve immediately with the toast or biscuit on the side.