Bacon Cheddar Rolled Omelet Recipes

BACON AND CHEDDAR OMELET

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 CHEDDAR ROLLED OMELET

Steps:

• Preheat oven to 350 degrees.
• Generously grease foil with cooking spray.
• Place foil in bottom of 13x9-inch baking dish.
• Whisk together flour, milk, butter and eggs until smooth.
• Pour carefully into prepared pan.
• Sprinkle with bacon.
• Bake until eggs are set 15 to 18 minutes.
• Remove from oven and immediately sprinkle with cheese.
• Starting at narrow end of pan and using foil to lift roll the omelet. Wrap with foil and return to warm oven for a few minutes. when ready to serve slice into 1 or 1 1/2 inch slices.

CHEDDAR CHEESE ROLLED OMELET WITH BACON ROASTED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together the eggs, cream, salt, and black pepper.
• Spray a large, rimmed baking sheet with cooking spray. Lay a piece of parchment paper on the baking sheet, making sure the parchment paper is long enough to hang over the length of the sheet pan.
• Spray the parchment paper with cooking spray and pour the eggs into the sheet pan. Bake until the eggs are firm, about 15 to 18 minutes, rotating the pan half way through the cooking time.
• Remove the eggs from the oven when they are set and sprinkle the cheese on top.
• Grab one side of the parchment paper, lift and roll the eggs tightly, jelly roll-style, peeling back the parchment as you go.
• Slice the rolled omelet into thick, even slices and serve with Bacon Roasted Potatoes.
• Preheat the oven to 400 degrees F.
• On a rimmed baking sheet, combine the potatoes, olive oil, salt, and pepper. Toss the mixture to evenly coat. Roast the potatoes in the oven until deep golden brown and crispy, about 20 to 25 minutes.
• In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat, until deep-fry thermometer reads 350 degrees F.
• Fry the bacon chunks until golden and crispy, and then drain them on a paper towel.
• In a large saute pan, add 2 tablespoons butter and 2 tablespoons olive oil. When the butter is melted, add the onions. Saute the onions over high-heat until nicely caramelized, about 6 to 8 minutes. Season the onions with salt, and pepper, to taste.
• In a large bowl, gently stir together the potatoes, onions and bacon. Turn the mixture out onto a platter and serve warm.

CHEDDAR, BACON & APPLE OMELET

Steps:

• Saute chopped apples in butter, remove from skillet. Beat eggs with water with a fork. Pour eggs into heated pan with the remains of the butter from sauteing the apples. When semi-firm, sprinkle with cheese, then apples and bacon. Fold omelet, allow to finish cooking. Serve and enjoy!