BACON EGG AND CHEESE OMELET RECIPES
BACON AND CHEDDAR OMELET RECIPE | MARTHA STEWART
You can make fluffy omelets in less time (and with much less effort) than you may think. This brunch-worthy version has a bacon-and-cheddar-cheese filling.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Total Time 15 minutes
Prep Time 10 minutes
Number Of Ingredients 5
Steps:
- In a small skillet over medium heat, cook bacon until crisp, turning as needed, 3 to 5 minutes. Transfer to a paper towel to drain; let cool slightly, then crumble.
- In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with shredded cheddar cheese and crumbled bacon.
THE BEST BACON AND CHEESE OMELET EVER – PHILLY JAY COOKING
Homemade omelet filled with bacon, onions, peppers, and cheese. The perfect all-in-one breakfast.
Provided by PhillyboyJay
Total Time 20 minutes
Prep Time 12 minutes
Cook Time 8 minutes
Yield 1
Number Of Ingredients 1
Steps:
- 1. Crack the eggs and add them to a small mixing bowl.2. Add in the milk and seasonings, then whisk well, and set it aside.3. Chop the onions and peppers into small pieces.4. Place a skillet over medium-high heat (7). 5. Add in the bacon, onions, and peppers, sauté for 4 minutes, then set aside.* Fry bacon on each side for 2 mins. Stir chopped onions and peppers around in the bacon grease so they caramelize*6. Once the bacon chills, chop it into small pieces.7. Clean out the skillet, then place it over medium heat. 8. Add in the butter.9. Once it melts, add in the eggs, then spread the bacon, onions, and peppers over the eggs.10. After 2 minutes, sprinkle the cheese all over the eggs.11. With a spatula, flip one side of the egg over the other to form an omelet, then cut the fire off and remove the skillet from the stove.
Nutrition Facts : ServingSize 1
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I had grown tired of the same breakfast meals, so I wanted to make something more interesting. These fresh and flavorful omelets come with a versatile sauce that can also be used as a nacho dip. —Susan Kieboam, Streetsboro, Ohio
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Reviews 5
Total Time 25 minutes
Category Breakfast, Brunch
Cuisine North America, Mexican
Calories 393 calories per serving
- In a nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In a small bowl, whisk eggs and salt. In the skillet, heat 1 teaspoon butter over medium-high heat. Pour in half of the egg mixture. It should set immediately at edges., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of mushroom mixture on one side. Fold omelet in half; slide out of pan onto a plate. Repeat to make a second omelet., For sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.
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