Real Recipes From Real Home Cooks ®

spicy brunch omelet

★★★★★ 2
a recipe by
Peggy Lawhon
Brentwood, TN

Amazing flavor!! I have always loved Ro-tel dip and decided it would be great over an omelet. I used sausage rather than ground beef for this recipe. It is spicy, but yummy! Serve with a side of fresh cubed melons, fresh fruit, and a warm croissant. Use remaining sauce for dipping nacho chips. :)

Blue Ribbon Recipe

This is a simple omelet that's packed with flavor. The nacho sauce with the breakfast sausage is creative and delicious poured over the cheese omelet. You'll get 2-3 omelets from the recipe and will definitely have plenty of sausage nacho cheese sauce leftover. If you don't need to make more omelets, save the sauce for a cheese dip snack for later in the day.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 2-3
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For spicy brunch omelet

  • 1/2 lb
    breakfast sausage (regular), crumbled and fried (use mild if you prefer)
  • 10 oz
    can of hot Ro-tel with diced tomatoes with habaneros (undrained for spicy and drained for milder)
  • 15 oz
    can of white queso cheese sauce (or nacho cheese)
  • 3 lg
  • 2 tsp
  • salt and black pepper, to taste
  • 1-2 Tbsp
  • shredded mild cheddar cheese
  • shredded mild cheddar cheese
  • chopped green onion
  • ground black pepper

How To Make spicy brunch omelet

  • Frying the sausage in a skillet.
    For Sauce: In a saucepan, fry the sausage until done.
  • Adding cheese sauce and Ro-Tel to the sausage.
    Mix in RO-TEL and cheese sauce.
  • Stirring everything together on the heat.
    Heat until sauce is melted and easy to pour. You can add a little water if it is too thick.
  • Eggs, milk, salt, and pepper in a bowl.
    For Omelet: Beat with fork or whisk - eggs, milk, salt, and pepper.
  • Adding oil to a skillet.
    Cook over medium heat, and using a nonstick 8" skillet, add oil.
  • Adding eggs to the pan.
    Add egg mixture.
  • Rotating the eggs in the skillet to cook.
    Slightly rotate until it begins to cook.
  • Pressing down the omelet.
    Once it begins to solidify, press eggs down into skillet to evenly cover the entire bottom of skillet. Let it cook a couple of minutes, untouched.
  • Adding cheese to the omelet.
    When the top is still a little bit runny (it will continue to cook after folded onto a plate), sprinkle some mild cheddar cheese down the middle.
  • Folding the omelet.
    Now fold one side (1/3) over to the middle.
  • Sliding the omelet onto a plate.
    Begin to slide the unfolded side onto serving plate as you also fold the folded side over again.
  • Topping with sausage sauce and more cheese.
    Top with Ro-tel sauce, mild cheddar cheese, green onions, and ground black pepper.