Bacon Potato Omelet Recipe

4.5 1 3
Bacon Potato Omelet Recipe
Bacon Potato Omelet Recipe photo by Taste of Home
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Bacon Potato Omelet Recipe

Read Reviews
4.5 1 3
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.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 2 cups diced peeled potatoes
  • 1 medium onion, chopped
  • 3 eggs, lightly beaten
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese

Directions

In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside.
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.
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 each: 277 calories, 14g fat (7g saturated fat), 238mg cholesterol, 285mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 15g protein.

  • 3 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 2 cups diced peeled potatoes
  • 1 medium onion, chopped
  • 3 eggs, lightly beaten
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese
  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

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MY REVIEW
bree User ID: 4557467 109744
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."

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