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Bacon Potato Omelet

 Bacon Potato Omelet
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.
3 ServingsPrep/Total Time: 25 min.

Ingredients

  • 3 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.
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.

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Bacon Potato Omelet (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.