Bacon Potato Omelet

Bacon Potato Omelet

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Debbie Morales


The first time I made this dish was on a weekend when i woke up really late and it was closer to lunch time. This is one of my favorite breakfast recipies because its easy to make and you can substitute the bacon or other ingredients for other things according to your preference. Another fun thing to do with this is to add cheddar cheese right on top of the egg mixture before you bake in the oven. The cheese gives it an extra flavor boost! This is an easier way to make omelets for those with lots of empty tummies at the breakfast table:)I'll post a picture the next time I bake this!


★★★★★ 1 vote



  • 1 pkg
    bacon, uncooked and finely diced
  • 3 1/2
    potatoes, washed and finely diced
  • 1/4 small
    green pepper, washed and finely diced
  • 1/4 small
    red pepper, washed and finely diced
  • 1 Tbsp
    vegetable oil
  • 6 large
  • 1/4 stick
    scallions, washed and diced
  • 1/8 small
    onion, washed and finely diced
  • 1 dash(es)
  • ·
    cooking spray

How to Make Bacon Potato Omelet


  1. Preheat the oven to 375F and lightly spray the cake pan with cooking spray.
  2. In the griddle cook 1/2 pckg. Of bacon thoroughly. Drain and cool and dice the bacon. Set aside.
  3. 3. Coat a large frying pan with vegetable oil and fry potatoes until lightly brown; stirring occasionally. Drain and set aside.
  4. In a large bowl beat the eggs and salt until smooth.
  5. Using the cake pan, cover the bottom with the potatoes, then add the onions, peppers, bacon, and scallions. Finally coat with the entire egg mixture.
  6. 6. Place in the oven and cook for 35 minutes or until the fork inserted in center comes out clean. Serve 4 with toasted bread.

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About Bacon Potato Omelet

Course/Dish: Breakfast Casseroles

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