Outback Chili Omelet

Linda Griffith


This bountiful dish hits the spot for breakfast, brunch or dinner. 3 eggs and 3 cheeses lay the foundation for canned chili doctored up with spicy sausage and a dollop of sour cream and chives.

★★★★★ 1 vote
3 or 4
10 Min
30 Min


1 (6) oz
package of jimmy dean sausage patties
3 Tbsp
9 large
1/4 c
chopped chives
1 can(s)
hormel chili and beans (15 oz)
1 pkg
sergento mexican blend cheese 8oz.
sour cream

How to Make Outback Chili Omelet


  • 1Break up sausage into a medium skillet and brown on medium heat, stirring frequently to break up chunks.Drain, pour into a dish and set aside. Whisk together three of the eggs and a tablespoon of the chives and pour into skillet and cook without stirring just until eggs are firm, lifting edges to let uncooked egg run underneath. Cover half of the cooked egg with 1/4 cup of the chili, 1/3 of the sausage and 1/4 cup of the cheese. Fold omelet and slide from skillet into plate.Top omelet with another 1/4 cup of the cheese and chili Add a dollop of sour cream and sprinkle with a teaspoon of chives. Repeat, making two more omelets.

Printable Recipe Card

About Outback Chili Omelet

Course/Dish: Pork