This post is sponsored by Cabot. All comments and opinions are my own.
Easter is coming up fast and there’s lots to be done! While you may have your big dinner planned out, don’t forget to consider the other meals you’ll need for the holiday weekend. Planning ahead will save you time, money, and stress.
For those of us hosting family, having a variety of meal options and the required ingredients on hand is key. This frees you up to spend quality time catching up and enjoying your loved ones.
Then, once the big Easter feast is over, there’s the question of leftovers. Don’t throw them away! Get creative and use them up in delicious new dishes.
Having some basic supplies on hand will make holiday entertaining a breeze. For me, that definitely means having plenty of Cabot Cheese on hand. From pre-meal charcuterie boards, holiday sides and even post-holiday brunch dishes, Cabot Cheese is a must-have for so many amazing meals and recipes.
When it comes to my holiday menu, Cabot Seriously Sharp is my go-to cheese for the most amazing Macaroni & Cheese. But it’s also my pick when it comes to meals after the big event. That Denver Omelet Braid that you see above is one of my favorite things to make with the extra ham from the Easter Feast. In fact, I ALWAY grab a ham bigger than what I will need just so I will have leftovers to make this dish for my family.
This dish is a family favorite that comes together in minutes with just a handful of ingredients. Perfect for brunch, lunch, or dinner, it delivers classic flavors in a convenient and impressive presentation. You get cheesy eggs and savory ham encased in a golden crust – a showstopper that’s surprisingly easy to make! You just have to have all your ingredients handy. Luckily, Publix makes it easy AND affordable!
With the BOGO sale on Cabot Cheese, now is the time to grab plenty of delicious cheese for holiday recipes, post-holiday meals and beyond! Stock your fridge with all your favorite varieties at a super discount.
Take advantage of the BOGO sale as part of the Publix ad valid 3/20 to 4/3 (3/19 to 4/2 for some).
Cabot Cheese Bar, 8 oz, BOGO $4.16 – $4.69
Pick up plenty of Cabot Cheese, a few ingredients and be sure to save some of that Easter ham and add my Denver Omelet Braid to your menu. I hope you love it as much as we do!
Denver Omelet Braid
Ingredients
- 1 prepared pizza dough
- 2 tbsp butter - divided
- 6 eggs - whisked
- 1 cup chopped ham
- 1/2 cup bell pepper (red, green or a mixture) - chopped
- 1 small onion - chopped
- 1/2 cup mushrooms - chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 oz Cabot Seriously Sharp Cheddar Cheese - shredded
Instructions
- Preheat oven to 425º F.
- Add 1 tablespoon of butter to a large skillet and soft scramble the eggs, just until set as they will cook further in the oven. Remove to a bowl and set aside.
- Melt the remaining tablespoon of butter in the skillet and add the bell pepper, onion and mushrooms. Cook for 4 - 6 minutes, until softened. Season with salt and pepper. Remove from heat.
- Stretch the dough onto parchment paper to approximately 14″ x 16″ rectangle.
- Imagine the dough as three equal parts. Cut the sides of the dough into strips, leaving the middle intact.
- Spoon the scrambled eggs down the middle section of the dough.
- Top the eggs with the cooked veggies and then sprinkle with Cabot Seriously Sharp Cheddar Cheese.
- Crisscross the dough strips over the filling and tuck the ends.
- Move the braid to a baking sheet and bake in a 425º F oven for 16 - 20 minutes or until golden brown.
- Slice and serve.
Making this dish is super simple. Scramble 6 eggs and then set aside. In the same pan, add a little butter and saute your veggies until tender.
All that’s left is to assemble and bake.
Start by rolling out your pizza crust (or crescent sheet) and then use a pizza wheel or knife to cut slits in the sides of the dough, leaving the middle intact.
Spoon the scrambled eggs down the center of the dough.
Add the cooked veggies and chopped ham.
Then top with lots of delicious Cabot Seriously Sharp Cheddar Cheese.
Fold the dough over the filling and bake at 425º F for 16 – 20 minutes or until golden. Then slice, serve and enjoy!
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