Bacon And Cheese Omelet Recipes

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BACON AND CHEESE OMELETTE RECIPE



Bacon and Cheese Omelette Recipe image

Omelettes are a bit scary but this one will leave you with perfect omelettes every time. The trick is to not get the egg too thick in the pan. Add any fixings you like to make it even better. This is also great for lunch or dinner, not just for breakfast.

Provided by RecipeTips

Time 15m

Number Of Ingredients 6

4 eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon butter
4 slices bacon, cooked, diced
1/4 cup shredded cheddar cheese

Steps:

  • In a small bowl, combine eggs, salt, and pepper; beat with fork. In a 10-inch nonstick skillet, melt butter over medium heat, rotating pan to coat bottom. Add egg mixture. As eggs start to set, gently lift edges with a spatula, and tilt pan so uncooked portion flows underneath. Sprinkle cheese and bacon evenly onto omelette. Take pan and let half of the omelette land on the plate and then flip to fold in half. Serve immediately

CRISPY BACON AND SWEET ONION OMELET



Crispy Bacon and Sweet Onion Omelet image

Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.

Provided by SIGEP93

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 37m

Yield 2

Number Of Ingredients 9

4 strips bacon
1 teaspoon butter
½ sweet onion, diced
3 jumbo eggs
2 tablespoons water
¼ cup shredded sharp Cheddar cheese
1 slice process American cheese, diced
⅛ teaspoon salt
⅛ teaspoon crushed red pepper flakes

Steps:

  • Cook bacon in a skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside.
  • Melt the butter in a skillet over medium heat. Cook and stir the onions in the butter until tender, about 10 minutes.
  • Prepare a 10-inch non-stick skillet with cooking spray and place over a cold burner. Whisk together the eggs and water; pour the egg mixture into the cold skillet. Cover and turn the burner on for medium-low heat. Cook until steam begins to vent from the skillet. Remove the lid. Sprinkle the crumbled bacon, Cheddar cheese, American cheese, salt, and red pepper over the eggs. Spread the onions over the eggs. Gently swirl the skillet in a circular motion to release the omelet and slide it onto a plate. Fold the omelet in half. Allow the cheese to melt, about 2 minutes.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 4.1 g, Cholesterol 416.8 mg, Fat 28.7 g, Fiber 0.5 g, Protein 26.2 g, SaturatedFat 12.7 g, Sodium 1029.6 mg, Sugar 2.1 g

DELUXE BACON ONION OMELET



Deluxe Bacon Onion Omelet image

With only four ingredients, this very flavorful omelet melts in your mouth!

Provided by patriciafulda

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 35m

Yield 2

Number Of Ingredients 6

4 slices bacon
3 eggs
1 teaspoon water
cooking spray
1 tablespoon butter
½ white onion, diced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
  • Bake in the preheated oven until just crisped, 10 to 12 minutes.
  • Beat eggs and water together in a bowl.
  • Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
  • Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
  • Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 6.1 g, Cholesterol 310.2 mg, Fat 19.3 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 8 g, Sodium 485 mg, Sugar 3 g

BACON AND CHEESE OMELET



Bacon and Cheese Omelet image

Delicious with toast or sweet rolls, juice and coffee for a wonderful weekend breakfast. Recipe source: Bon Appetit (April 1986)

Provided by ellie_

Categories     Breakfast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 ounces swiss cheese, thinly sliced
7 slices bacon
8 eggs, beaten to blend
1 cup milk
salt
pepper
fresh parsley

Steps:

  • Preheat oven to 350-degrees F.
  • Butter a 9-inch round baking dish.
  • Arrange cheese slices on the bottom of the dish.
  • Cook bacon in a large skillet over low heat until done but still flexible. Drain well on paper towels.
  • Chop 4 slices of the bacon and then half the remaining 3 slices crosswise, curling them into a spiral. Set aside.
  • Whisk eggs and milk together. Season with salt and pepper and then stir in the chopped bacon.
  • Pour milk/egg/bacon mixture over the cheese.
  • Bake for 25-30 minutes.
  • Place parsley sprigs in center of omlet and arrange bacon curls around the edge.
  • Bake 5 more minutes and then cool 5 minutes before slicing into wedges to serve.

BACON AND CHEDDAR OMELET



Bacon and Cheddar Omelet image

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     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 5

2 slices bacon, halved crosswise
2 large eggs
1/8 teaspoon coarse salt
1 teaspoon olive oil or butter
1/2 cup shredded cheddar

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.

BACON, MUSHROOM, AND CHEESE OMELET



Bacon, Mushroom, and Cheese Omelet image

Provided by Food Network

Time 13m

Yield 1 serving

Number Of Ingredients 7

3 large eggs
2 tablespoons milk
1 1/2 tablespoons unsalted butter
3 strips crisply fried bacon
1 cup baby portobello mushrooms, sliced and cooked
1/4 cup grated gruyere cheese
1 scallion, sliced thin, for garnish

Steps:

  • Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.

OMELET WITH BACON AND PARMESAN CHEESE



Omelet With Bacon and Parmesan Cheese image

Simplicity. The comfort of bacon with a touch of sophistication from Parmesan cheese and Italian seasoning. Please do not add additional salt, it is not needed! I prepared this this morning to finish off a bottle of shredded Parmesan cheese. Each serving is a 3-egg omelet. The cooking time is long because I cook my bacon on low heat. But I can't stop you from cooking it your way, can I?

Provided by KateL

Categories     Breakfast

Time 37m

Yield 2 serving(s)

Number Of Ingredients 4

2 pieces bacon
6 eggs, lightly beaten
1/4 teaspoon italian seasoning
1/2 cup fresh parmesan cheese, shredded

Steps:

  • Cook 2 pieces of bacon on medium-low heat in 10-inch saute pan,until browned but not super crisp. After first side has browned, turn over to brown other side. The second side will take almost no time.
  • Place cooked bacon on paper-towel-lined plate, and blot top with paper towel. When cool, crumble bacon and set aside.
  • Pour off all but 1 tablespoon of bacon grease.
  • With a fork, lightly beat eggs with Italian seasoning. Do not add salt; I don't think pepper is needed, either.
  • Heat pan with remaining bacon grease to medium heat. Then pour in egg batter.
  • As egg sets, gently push egg batter from pan's side toward 2 inches from center with a spatula, and repeat on other side. Let fluid egg batter fill exposed pan.
  • Again, as egg sets, begin 90 degrees from before, push egg batter from pan's side, etc. The idea is to ensure that uncooked egg batter gets exposed to the heat. Try not to end up with all of the egg piled in the center of the pan. :wink:
  • As top of egg starts to set, sprinkle crumbled bacon on one half of omelet. Sprinkle parmesan cheese across entire top surface of omelet. If bottom of omelet seems set, but top is not done, put a lid on the pan for about a minute to assist.
  • When top has set, turn off heat, turn bacon-less half over to cover bacon half. With spatula, cut in half and serve half on one plate, and other half on another plate.
  • Serves two, each is a 3-egg omelet.

CANADIAN BACON & CHEESE OMELET



Canadian Bacon & Cheese Omelet image

This is a quick and easy bunch dish. Since canadian bacon is cooked already it just has to be heated.

Provided by Rita1652

Categories     Breakfast

Time 13m

Yield 1 serving(s)

Number Of Ingredients 6

2 eggs, whisked
1 tablespoon sour cream
1 tablespoon butter
2 slices Canadian bacon, diced
1/8 cup shredded cheddar cheese
salt and pepper

Steps:

  • Whisk eggs and cream together.
  • Melt butter in a large skillet. Pour in eggs hot, lifting edges into center allowing uncooked egg to reach pan.
  • When egg is set add the ham and cheese to one half of the omelet. Fold over other half cook for 15-25 seconds and invert onto a plate.

Nutrition Facts : Calories 420.9, Fat 32.6, SaturatedFat 16.2, Cholesterol 502.1, Sodium 1119, Carbohydrate 2.4, Sugar 0.9, Protein 28.4

BACON AND CHEESE OVEN OMELET



Bacon and Cheese Oven Omelet image

I found this recipe in a family cookbook put together for a bridal shower. I love the fact that I can put the omelet to bake in the oven while I make other ingredients, such as #8602 Sausage Gravy and Biscuits, on the stove. With the addition of fresh fruit, the combination was a huge hit with visiting company.

Provided by M. Joan

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 4

12 slices bacon
6 slices processed cheese
8 large eggs, beaten
1 cup whole milk

Steps:

  • Fry bacon and drain; chop into pieces. (I make mine in the microwave).
  • Arrange cheese slices in the bottom of a lightly-buttered 9 inch pie pan. (I use glass.).
  • Beat together eggs and milk with a fork. Add chopped bacon and pour over cheese.
  • Bake at 350° for 45 to 50 minutes, until eggs are set in the middle.
  • Let stand 5 minutes before cutting.
  • Note: you can reheat left-over portions in the microwave upside down, with cheese on the top.
  • You might want to add some herbs on the top, too!

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