Show Subscription Form




Bacon Potato Omelet Recipe
Bacon Potato Omelet Recipe photo by Taste of Home

Bacon Potato Omelet Recipe

Publisher Photo
For a fun way to present basic breakfast ingredients— potatoes, eggs and bacon— try my recipe, a family favorite I inherited from my mother-in-law.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 3 servings

Ingredients

  • 3 bacon strips, diced
  • 2 cups diced peeled potatoes
  • 1 medium onion, chopped
  • 3 Eggland's Best Eggs, lightly beaten
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 277 calories, 14 g fat (7 g saturated fat), 238 mg cholesterol, 285 mg sodium, 24 g carbohydrate, 3 g fiber, 15 g protein.

Directions

  1. In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside.
  2. Cook potatoes and onion in drippings until tender, stirring occasionally. Add eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs are completely set. Sprinkle with cheese.
  3. Remove from the heat; cover and let stand until cheese is melted. Sprinkle with bacon. Carefully run a knife around edge of skillet to loosen; transfer to a serving plate. Cut into wedges. Yield: 3 servings.
Originally published as Bacon Potato Omelet in Country Woman Christmas Annual 1999, p11

Nutritional Facts

1 serving (1 each) equals 277 calories, 14 g fat (7 g saturated fat), 238 mg cholesterol, 285 mg sodium, 24 g carbohydrate, 3 g fiber, 15 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Bacon Potato Omelet

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 30, 2012

We really enjoyed this dish although I'm not sure I'd call it an omelet. That aside, it filled us up and was a great start to the morning. Next time, we're going to add green peppers, mushrooms and garlic.

MY REVIEW
Reviewed Jan. 13, 2010

This is a good recipe, but omit the salt as bacon contains salt. Also never use a non stick pan. The coating in the pans are not good for you, especially if the coating is scratched or marred in anyway. I use a cast iron or stainless steel skillet and use butter to coat the pan. The butter contains salt also.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT