2 teaspoons Lumber Jack Breakfast Blend seasoning (or to taste)
2 teaspoons garlic powder
2 cups shredded cheese (plus extra for topping)
Directions
Heat a griddle or pan over medium heat. Cook the bacon until crispy, then remove and set aside. In the same pan, cook the ham until slightly browned.
In the same pan, sauté the bell peppers, jalapeño, and onion. Season with 2 teaspoons of Lumber Jack Breakfast Blend and 2 teaspoons of garlic powder. Cook until softened, then remove from heat.
In a bowl, whisk the eggs until fully mixed.
Pour a portion of the eggs onto the griddle or into a pan, cooking one omelet at a time. Let cook until mostly set.
Add a portion of the cooked ham, bacon , and sautéed veggies onto one half of the omelet. Sprinkle cheese inside.
Fold the omelet over the filling and let cook for another minute to melt the cheese.
Repeat the process for the remaining omelets.
Transfer to plates and top with extra shredded cheese.
