Mad Dog Mushroom and Spinach Omelet

There’s no reason to wait until later in the day to enjoy your Mad Dog. Breakfast is the perfect time to indulge your hot sauce craving.

This quick omelet for two will make sure you get your weekend off to the best possible, fiery start.

And yes, you’ll crave it week after week!


4 oz Mushrooms, sliced
3 tablespoons Butter, divided
2 tablespoons Onion, minced
4 each Eggs
½ - 1 teaspoon Mad Dog 357 Gold Edition
¼ teaspoon Salt
¼ teaspoon Oregano
1 pinch Ground Black Pepper
1 oz Baby spinach
1 tablespoon Grated Parmesan cheese


Heat 1 tablespoon of butter in a skillet over a medium- high heat. Add the mushrooms and onion and sauté until golden. Remove from the heat and set aside

In a mixing bowl combine eggs, Mad Dog 357 Gold Edition, salt, oregano and pepper.

Heat the remaining butter in another medium, non stick skillet over a medium heat. Pour in egg mixture, allowing the uncooked egg to run under the cooked portion. When almost set, spoon the mushroom mixture and spinach over half the egg. Sprinkle with parmesan cheese. Fold the un-topped half of the egg over the half with the toppings and press down. When totally set, remove from the heat, and cut in half, serve and enjoy!

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