BACON-CHEDDAR ROLLED OMELET
From The Brickhouse Inn Bed and Breakfast Gettysburg, Pennsylvania. This is a good, fun way to make an omelet. Obviously, you can play with ingredients and add or substitute ham, sausage, potatoes, etc.
Provided by Vicki Butts (lazyme)
Categories Eggs
Time 30m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350F.
- 2. Generously grease foil with cooking spray. Place foil in bottom of 13x9-inch baking dish.
- 3. Whisk together flour, milk, butter and eggs until smooth.
- 4. Pour carefully into prepared pan.
- 5. Sprinkle with bacon.
- 6. Bake until eggs are set 15 to 18 minutes.
- 7. Remove from oven and immediately sprinkle with cheese.
- 8. Starting at narrow end of pan and using foil to lift roll the omelet.
- 9. Wrap with foil and return to warm oven for a few minutes.
- 10. When ready to serve slice into 1 or 1 1/2 inch slices.
CRISPY BACON AND SWEET ONION OMELET
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
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
BACON SPINACH OMELET RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, bacon, fresh spinach, shredded cheddar cheese, green onion
Provided by Betsy Carter
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a 16 oz (475 ml) mason jar, add eggs, salt, pepper, bacon, spinach, and cheese. Place the lid on the mason jar and shake until ingredients are well-combined.
- Remove lid and place microwave for 1½-2 minutes, or until omelet appears puffy. *Be careful mason jar will be hot*
- Top with green onions, if desired.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 2 grams, Fat 30 grams, Fiber 0 grams, Protein 33 grams, Sugar 0 grams
DELUXE BACON ONION OMELET
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
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
CHEDDAR CHEESE ROLLED OMELET WITH BACON ROASTED POTATOES
Provided by Aria Kagan
Time 25m
Yield 9 servings
Number Of Ingredients 13
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.
BACON CHEDDAR ROLLED OMELET
From The Brickhouse Inn Bed and Breakfast Gettysburg, Pennsylvania. Good, fun way to make an omelet. Obviously, you can play with ingredients from ham, sausage, potatoes, etc.
Provided by lazyme
Categories Breakfast
Time 33m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 535.8, Fat 37.9, SaturatedFat 19.2, Cholesterol 369.9, Sodium 924.1, Carbohydrate 16.1, Fiber 0.4, Sugar 0.5, Protein 31.2
A BACON CHEDDAR WESTERN OMELETTE WITH BACON ON THE SIDE
This delicious omelette is made with bacon, eggs, cheddar cheese, milk, black pepper, red onions ,and green peppers. You will also need some Non-stick butter spray or butter to make sure your omelette don't stick to your pan or grill.
Provided by Krystle C.
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- First place the 10 pieces of bacon on the griddle pan grill. Cook the bacon, then remove it from the grill and set it aside.
- Next thing you need to do is crumble up like 4 pieces of bacon into little pieces, then cut up the red onions, and green peppers.
- Then beat the 2 large eggs into a small bowl, adding the milk, cheddar cheese, black pepper, red onions, green peppers, and the bacon crumble. Stir all the ingredients up in the bowl.
- Spray your griddle pan grill with non stick butter or regular butter then place your omelette mixture on the grill. Check your omelette constantly so it wont burn, let it cook for about 7 minutes on each side depending on your taste.
- Place the remainder bacon slices on your plate, then put the omelette on your plate and enjoy.
Nutrition Facts : Calories 844.4, Fat 68.9, SaturatedFat 29.9, Cholesterol 502.8, Sodium 1222.2, Carbohydrate 14.6, Fiber 1.9, Sugar 3.3, Protein 40.9
JACK CHEESE OVEN OMELET
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onions in drippings until tender; set aside. , In a large bowl, beat eggs. Add milk, seasoned salt, 2 cups cheese, bacon and sauteed onions. Transfer to a greased shallow 2-qt. baking dish. , Bake, uncovered, 35-40 minutes or until set. Sprinkle with remaining cheese. Freeze option: Freeze unbaked omelet until firm; cover with foil. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean. Sprinkle with 1/2 cup cheese.
Nutrition Facts : Calories 352 calories, Fat 26g fat (13g saturated fat), Cholesterol 338mg cholesterol, Sodium 619mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.
BACON OMELET ROLL WITH SALSA
Chop up red peppers and green onions to make a tasty Bacon Omelet Roll with Salsa. This omelet roll with salsa is definitely a party waiting to happen!
Provided by My Food and Family
Categories Dairy
Time 28m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
- Beat eggs, milk and flour in large bowl with whisk until blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
- Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
BACON, HAM AND CHEDDAR OMELET BAKE
This baked omelet is full of classic flavors and is great to serve to company.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Cook bell pepper and onion in oil 3 to 5 minutes, stirring frequently, until tender.
- In large bowl, beat eggs and milk with whisk; stir in salt, pepper and 1 cup of the cheese. Add bacon and ham to pepper and onion mixture in skillet, spreading evenly over bottom of skillet. Pour egg mixture into skillet; top with remaining 1/2 cup cheese.
- Bake 32 to 37 minutes or until just set and knife inserted near center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 4 g, Cholesterol 320 mg, Fat 1, Fiber 0 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g
BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA
Categories Cheese Egg Breakfast Brunch Quick & Easy Bacon Avocado Summer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
- In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.
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