With crispy bacon, savory sausage, and rich smoked ham, this griddle omelette is truly a meat lover’s dream. Melty cheddar and pepper jack cheeses add a creamy, delightful kick to each bite, and cooking it all on the Blackstone griddle makes clean up a breeze!
I have made well over 100,000 griddle omelettes in my life – and that’s no exaggeration! As a former US Navy cook, I was in charge of making omelettes to order for thousands of hungry servicemen and women while on deployment.
So it’s safe to say that I’ve perfected making omelettes on a griddle. And though the stainless steel restaurant-quality griddle on our ship was different than the Blackstone griddle that I have on my back deck, the same principles apply.
So whether you add all your favorite breakfast meats for this meat lover’s omelette, or you make a veggie version, here are all my best tips on how to make the best Blackstone omelette.
Why We Love this Three Meat Omelette
- Loaded with protein – If you’re trying to incorporate more protein into your diet or you’re going carnivore, this is the perfect meal to start off the day.
- Easy to customize – Add your favorite shredded cheeses or use the cooked meats that you have leftover in the fridge.
- Great for leftovers or meal prep – We typically make 3 egg omelettes, because we find that’s the perfect size for loading with all of our favorite ingredients. If it’s a bit too much for you to eat, you can refrigerate the leftovers. Reheat in the microwave for a quick and easy breakfast.
- Easy clean up – Cooking omelettes on a griddle makes for easy clean up because there aren’t multiple pans to wash. Simply squirt some water on the griddle to create steam and wipe it down for easy clean up in less than 3 minutes.
My Best Tip for Making a Blackstone Omelette
Cooking an omelette on the griddle is largely about temperature management. If your griddle is too hot, then your eggs will turn brown before your omelette has a chance to cook through. We’ve found that a temp of 300-350°F is perfect for cooking omelettes. *You can grab our free griddle temperature chart to print here!
To get the perfect griddle surface temperature, you can use these tips:
- Alternate burners – Turn one burner on and one burner off. This will help to lower the temperature of the griddle so that it’s not too hot.
- Squirt some water on the griddle – If you’re done cooking your breakfast meats and you want to lower the griddle temp quickly, add a squirt of water to the griddle surface.
My Butter Trick –
One thing that I teach all new griddle owners on my griddle cooking YouTube channel is to use butter to gauge the temperature of your griddle, especially if you don’t have an infrared thermometer.
Test the griddle’s temperature by placing a small piece of butter onto the surface. It should foam without burning. If your butter quickly melts and turns brown, then your griddle temperature is too hot for eggs.
How to Make a Meat Lover’s Omelette on the Griddle
Here’s a look at the process with step-by-step photos. Complete instructions are included in the recipe card at the end of this post.
Step 1: Cook the meats. Start by cooking the sausage and bacon on the griddle. These meats take the longest to cook, and griddle cooking is all about timing. When the bacon and sausage are almost done, add the diced ham to the Blackstone to heat it through. *NOTE – We used leftovers from this Coca Cola glazed rotisserie ham that we made, and it was fantastic!
Then transfer all of the cooked meats to a cutting board, and scrape the leftover fond and grease into the grease trap to make room for the eggs.
Step 2: Pour the beaten eggs on the griddle. Slowly pour the eggs on to the griddle surface, adding a little bit at a time in a rectangular shape. Season the eggs with salt and pepper.
Step 3: Sprinkle on the shredded cheese. Once the base of the omelette has set but is not fully cooked, sprinkle an even layer of shredded cheese over the eggs. We used a combination of grated pepper jack and sharp cheddar, but you can substitute any shredded cheeses or even sliced American.
Step 4: Add the cooked breakfast meats. Evenly sprinkle some of the crumbled sausage, chopped bacon, and diced ham over the eggs and cheese. Continue to cook the eggs flat until they are about 75% set up.
Step 5: Fold the two ends of the omelette inward. Start by using your griddle spatula to fold the two ends of the eggs inward. Most flat, elongated spatulas for griddle cooking are about 8″ long, so aim to fold the ends in so that the length of the omelette is equal to the spatula.
Step 6: Roll the omelette and continue to cook. Slide the spatula under one end of the “egg rectangle” and roll the stuffed eggs over one time. Continue to roll the eggs up until you have a perfectly rolled omelette.
Continue to cook the omelette on the griddle 1-2 more minutes for the eggs to set up fully. You can also place a melting dome on top to help speed up the process.
*Chef’s Tip – If you’re making multiple different omelettes on the griddle for a crowd, then leave some bacon, sausage, and ham to the side to use as “edible garnish”. Add the meats and a sprinkle of cheese to the top of the omelette when it’s almost done cooking so that you know what ingredients are inside.
Griddle Omelette Tips:
- Scrape down the griddle before adding eggs – Eggs will stick to the fond and leftover proteins on the griddle, so be sure that your Blackstone surface is clean after cooking your breakfast meats. Use your scraper to scrape the fond and excess grease from the bacon and sausage into the grease trap.
- Don’t make the eggs too thin – If you find that your omelette is tearing as you fold it, then your layer of eggs is probably too thin.
- Add a melting dome – To help your omelette cook through, add a squirt of water to the griddle surface near the omelette to create steam. Then immediately add a melting dome on top to trap the steam and help cook it with more 360 degree heat.
Meat Lover’s Omelette on the Griddle
Ingredients
- 3-4 oz breakfast sausage
- 2 slices bacon
- ⅓ cup cooked ham diced
- 1 tablespoon butter
- 3 eggs beaten
- salt and pepper
- ⅓ cup shredded cheese like sharp cheddar or pepper jack
Instructions
- Heat griddle on medium until it reaches a temperature of about 375-400°F.
- Add the breakfast sausage to the griddle, chopping it and breaking it apart as it cooks, until crumbly and cooked through. When fully cooked, transfer the sausage crumbles to a paper towel-lined plate to soak up any excess grease.
- While the sausage cooks, and in a separate area on the griddle, place the bacon strips down on the griddle to cook. Cook until bacon is done to your liking, flipping halfway through. Then transfer to a paper towel to drain excess grease. After the bacon cools, dice into small pieces.
- When bacon is almost done cooking, add the diced ham to the griddle and heat through.
- Use your scraper to scrape the fond and excess grease from the bacon and sausage into the grease trap. *The eggs will stick to any leftover fond or proteins from the meats, so be sure to scrape your griddle surface well before adding eggs.
- Adjust the griddle temperature to low, about 325-350°F. Add about 1 tablespoon of butter to the heated griddle surface and spread it around with your spatula. *If the butter melts too quickly and burns, then your griddle temp is too hot.
- Slowly pour 3 beaten eggs on the griddle in a large rectangular shape. Season the eggs with salt and pepper.
- Once the base of the omelette has set but is not fully cooked, sprinkle an even layer of shredded cheese over the eggs. Then evenly sprinkle the crumbled sausage, chopped bacon, and diced ham over the eggs and cheese. Continue to cook the eggs flat until they are about 75% set up.
- Fold and roll the omelette. As cheese starts to melt and bubbles, gently use a spatula to fold the two ends of the eggs inward. *Most flat, elongated spatulas for griddle cooking are about 8″ long, so aim to fold the ends in so that the length of the rolled omelette will be equal to the spatula. Then slide the spatula under one end of the “egg rectangle” and roll the stuffed eggs over one time. Continue to roll the eggs up until you have a perfectly rolled omelette.
- Continue to cook the omelette on the griddle 1-2 more minutes for the eggs to set up fully. *If needed, you can also place a melting dome on top to help speed up the process.
- Carefully remove the omelette from the griddle and transfer to a plate. Serve immediately.
Notes
- Omelette topping – If you’re making multiple different omelettes on the griddle for a crowd, then leave some cooked bacon, sausage, and ham to the side to use as “edible garnish”. Add the meats and a sprinkle of cheese to the top of the omelette when it’s almost done cooking so that you know what ingredients are inside.
- Don’t make the eggs too thin – If you find that your omelette is tearing as you fold it, then your layer of eggs is probably too thin.
- Add a melting dome – To help your omelette cook through, add a squirt of water to the griddle surface near the omelette to create steam. Then immediately add a melting dome on top to trap the steam and help cook it with more 360 degree heat.
Seriously one of the best recipes by Neal & Amy without a doubt. Easy to follow along on the recipe card.