The hot pepper adds the right amount of zip to this delicious omelet. And because it's so easy to prepare, it's perfect for both hurried weekday breakfasts and leisurely weekend brunches.
Recommended: 37 Easy Breakfast Ideas with 5 Ingredients or Less
VERIFIED BY Taste of Home Test Kitchen
- 2 to 4 bacon strips, diced
- 2 eggs
- 2 tablespoons water
- 2 teaspoons fresh or dried chives
- 3 to 5 drops hot pepper sauce
- Salt and pepper to taste
- In a 8-in. nonstick skillet, cook bacon until crisp. Remove bacon to paper towel to drain; discard drippings. In a small bowl, beat eggs; add water, chives, hot pepper sauce, salt pepper and bacon. Pour into the same skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, fold omelet in thirds. Yield: 1 serving.
Originally published as Wake-Up Bacon Omelet in Cookin' Up Country Breakfasts Cookbook 1994, p26