Easy Tomato Bacon Bits Omelet Bake Recipes

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BEANS, BACON & TOMATO BAKE

Bacon, tomatoes and lima beans combine for a nutrient-packed side dish that makes the perfect accompaniment to turkey. -Karen Kumpulainen, Forest City, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 11



Beans, Bacon & Tomato Bake image

Steps:

  • Preheat oven to 325°. In a 6-qt. stockpot, cook bacon, onion, celery and green pepper over medium heat until bacon is crisp and vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt and pepper. Add tomatoes. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in beans., Transfer to a greased 3-qt. baking dish or a 13x9-in. baking pan. Bake, covered, 35-40 minutes or until beans are tender.

Nutrition Facts : Calories 230 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 666mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges

8 bacon strips, cut into 1-inch pieces
1 cup finely chopped onion
2/3 cup finely chopped celery
1/2 cup finely chopped green pepper
2 garlic cloves, minced
2 teaspoons all-purpose flour
2 teaspoons sugar
2 teaspoons salt
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
8 cups frozen lima beans (about 42 ounces), thawed

OVEN BAKED OMELET

Yummy, fluffy eggs made in the oven.

Provided by sarigal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 40m

Yield 6

Number Of Ingredients 7



Oven Baked Omelet image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
  • Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
  • Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

Nutrition Facts : Calories 185 calories, Carbohydrate 2.8 g, Cholesterol 295.8 mg, Fat 14.1 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 6.5 g, Sodium 545.9 mg, Sugar 1.7 g

1 teaspoon butter
9 large eggs
½ cup sour cream
½ cup milk
1 teaspoon salt
2 green onions, chopped
¼ cup shredded Cheddar cheese

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



Deluxe Bacon Onion Omelet image

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

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

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



Crispy Bacon and Sweet Onion Omelet image

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

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

EASY TOMATO-BACON BITS OMELET BAKE

Get out the bacon bits and tomatoes and prepare for a kitchen triumph: You're just 10 minutes away from popping this cheesy omelet into the oven!

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 6 servings

Number Of Ingredients 7



Easy Tomato-Bacon Bits Omelet Bake image

Steps:

  • Heat oven to 375°F.
  • Whisk first 3 ingredients in large bowl until blended. Stir in remaining ingredients.
  • Pour into 9-inch round pan sprayed with cooking spray.
  • Bake 40 min. or until center is set.

Nutrition Facts : Calories 210, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 210 mg, Sodium 400 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 3 g, Protein 13 g

6 egg s
1/3 cup MIRACLE WHIP Dressing
1/3 cup milk
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup OSCAR MAYER Real Bacon Bits
1 large tomato, chopped
1 Tbsp. chopped green onion s

MUSHROOM, TOMATO AND ONION OMELET WITH HOME FRIES AND BACON

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 12



Mushroom, Tomato and Onion Omelet with Home Fries and Bacon image

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes.
  • Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well.
  • While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice.
  • In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste.
  • Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside.
  • Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes.
  • Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two.
  • Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side.

6 slices bacon
4 Yukon Gold potatoes
1 clove garlic
Kosher salt
1 medium onion
4 cremini mushrooms
2 Roma tomatoes
Extra-virgin olive oil
4 eggs
1/2 cup shredded fontina cheese
Chopped fresh chives, for garnish
4 slices pumpernickel bread, toasted

BACON AND CHEDDAR OMELET

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



Bacon and Cheddar Omelet image

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.

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

BAKED OMELET

This is a great Christmas breakfast, brunch dish or company breakfast!

Provided by M. Clayton

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 55m

Yield 4

Number Of Ingredients 7



Baked Omelet image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
  • Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
  • Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Nutrition Facts : Calories 314.3 calories, Carbohydrate 5.9 g, Cholesterol 415.3 mg, Fat 21.2 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 9.4 g, Sodium 738.2 mg, Sugar 4.2 g

8 eggs
1 cup milk
½ teaspoon seasoning salt
3 ounces cooked ham, diced
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
1 tablespoon dried minced onion

BAKED DENVER OMELET WITH BACON

Start the day off on a delicious note when you serve our easy-to-make Baked Bacon Denver Omelet with Bacon. Our cheesy Baked Denver Omelet with Bacon leaves ham behind for a new take on a classic egg dish.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield 8 servings

Number Of Ingredients 6



Baked Denver Omelet with Bacon image

Steps:

  • Preheat oven to 400ºF. Cut 4 of the bacon slices in half; set aside. Beat eggs and milk in medium bowl with wire whisk until well blended. Crumble remaining 4 bacon slices. Add to egg mixture along with the cheese, peppers and onions; mix well.
  • Pour into 8-inch square baking dish sprayed with cooking spray.
  • Bake 20 to 25 min. or until center is almost set. Top evenly with reserved bacon slices. Bake an additional 5 min. or until knife inserted in center comes out clean.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 205 mg, Sodium 310 mg, Carbohydrate 3 g, Fiber 0.6667 g, Sugar 2 g, Protein 13 g

8 slices OSCAR MAYER Thick Sliced Center Cut Bacon, cooked, drained and divided
8 eggs
1/2 cup fat-free milk
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup finely chopped green peppers
2 green onions, finely chopped

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