Bacon Cheddar Rolled Omelet Recipes

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CHEDDAR CHEESE ROLLED OMELET WITH BACON ROASTED POTATOES



Cheddar Cheese Rolled Omelet with Bacon Roasted Potatoes image

Provided by Aria Kagan

Time 25m

Yield 9 servings

Number Of Ingredients 13

18 eggs
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
Cooking spray
1 cup grated Cheddar cheese
Bacon Roasted Potatoes, recipe follows
3 cups fingerling potatoes, halved
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
4 cups vegetable oil, for frying
1 cup applewood smoked bacon slab, cut into chunks
2 tablespoons unsalted butter
2 cups onion, sliced thick

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, whisk together the eggs, cream, salt, and black pepper.
  • Spray a large, rimmed baking sheet with cooking spray. Lay a piece of parchment paper on the baking sheet, making sure the parchment paper is long enough to hang over the length of the sheet pan.
  • Spray the parchment paper with cooking spray and pour the eggs into the sheet pan. Bake until the eggs are firm, about 15 to 18 minutes, rotating the pan half way through the cooking time.
  • Remove the eggs from the oven when they are set and sprinkle the cheese on top.
  • Grab one side of the parchment paper, lift and roll the eggs tightly, jelly roll-style, peeling back the parchment as you go.
  • Slice the rolled omelet into thick, even slices and serve with Bacon Roasted Potatoes.
  • Preheat the oven to 400 degrees F.
  • On a rimmed baking sheet, combine the potatoes, olive oil, salt, and pepper. Toss the mixture to evenly coat. Roast the potatoes in the oven until deep golden brown and crispy, about 20 to 25 minutes.
  • In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat, until deep-fry thermometer reads 350 degrees F.
  • Fry the bacon chunks until golden and crispy, and then drain them on a paper towel.
  • In a large saute pan, add 2 tablespoons butter and 2 tablespoons olive oil. When the butter is melted, add the onions. Saute the onions over high-heat until nicely caramelized, about 6 to 8 minutes. Season the onions with salt, and pepper, to taste.
  • In a large bowl, gently stir together the potatoes, onions and bacon. Turn the mixture out onto a platter and serve warm.

DELUXE BACON ONION OMELET



Deluxe Bacon Onion Omelet image

With only four ingredients, this very flavorful omelet melts in your mouth!

Provided by patriciafulda

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 35m

Yield 2

Number Of Ingredients 6

4 slices bacon
3 eggs
1 teaspoon water
cooking spray
1 tablespoon butter
½ white onion, diced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
  • Bake in the preheated oven until just crisped, 10 to 12 minutes.
  • Beat eggs and water together in a bowl.
  • Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
  • Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
  • Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 6.1 g, Cholesterol 310.2 mg, Fat 19.3 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 8 g, Sodium 485 mg, Sugar 3 g

BACON, HAM AND CHEDDAR OMELET BAKE



Bacon, Ham and Cheddar Omelet Bake image

This baked omelet is full of classic flavors and is great to serve to company.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 8

Number Of Ingredients 10

1 tablespoon vegetable oil
1/2 cup chopped green bell pepper
1/2 cup chopped onion
12 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 cup crumbled cooked bacon
1/2 cup diced cooked ham

Steps:

  • Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Cook bell pepper and onion in oil 3 to 5 minutes, stirring frequently, until tender.
  • In large bowl, beat eggs and milk with whisk; stir in salt, pepper and 1 cup of the cheese. Add bacon and ham to pepper and onion mixture in skillet, spreading evenly over bottom of skillet. Pour egg mixture into skillet; top with remaining 1/2 cup cheese.
  • Bake 32 to 37 minutes or until just set and knife inserted near center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 4 g, Cholesterol 320 mg, Fat 1, Fiber 0 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g

CRISPY BACON AND SWEET ONION OMELET



Crispy Bacon and Sweet Onion Omelet image

Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.

Provided by SIGEP93

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 37m

Yield 2

Number Of Ingredients 9

4 strips bacon
1 teaspoon butter
½ sweet onion, diced
3 jumbo eggs
2 tablespoons water
¼ cup shredded sharp Cheddar cheese
1 slice process American cheese, diced
⅛ teaspoon salt
⅛ teaspoon crushed red pepper flakes

Steps:

  • Cook bacon in a skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside.
  • Melt the butter in a skillet over medium heat. Cook and stir the onions in the butter until tender, about 10 minutes.
  • Prepare a 10-inch non-stick skillet with cooking spray and place over a cold burner. Whisk together the eggs and water; pour the egg mixture into the cold skillet. Cover and turn the burner on for medium-low heat. Cook until steam begins to vent from the skillet. Remove the lid. Sprinkle the crumbled bacon, Cheddar cheese, American cheese, salt, and red pepper over the eggs. Spread the onions over the eggs. Gently swirl the skillet in a circular motion to release the omelet and slide it onto a plate. Fold the omelet in half. Allow the cheese to melt, about 2 minutes.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 4.1 g, Cholesterol 416.8 mg, Fat 28.7 g, Fiber 0.5 g, Protein 26.2 g, SaturatedFat 12.7 g, Sodium 1029.6 mg, Sugar 2.1 g

BACON AND CHEDDAR OMELET



Bacon and Cheddar Omelet image

You can make fluffy omelets in less time (and with much less effort) than you may think. This brunch-worthy version has a bacon-and-cheddar-cheese filling.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 5

2 slices bacon, halved crosswise
2 large eggs
1/8 teaspoon coarse salt
1 teaspoon olive oil or butter
1/2 cup shredded cheddar

Steps:

  • In a small skillet over medium heat, cook bacon until crisp, turning as needed, 3 to 5 minutes. Transfer to a paper towel to drain; let cool slightly, then crumble.
  • In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with shredded cheddar cheese and crumbled bacon.

BACON CHEDDAR ROLLED OMELET



Bacon Cheddar Rolled Omelet image

From The Brickhouse Inn Bed and Breakfast Gettysburg, Pennsylvania. Good, fun way to make an omelet. Obviously, you can play with ingredients from ham, sausage, potatoes, etc.

Provided by lazyme

Categories     Breakfast

Time 33m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup flour
1 cup milk
2 tablespoons butter, melted
6 eggs
1 cup cooked bacon, crumbled
1 1/2 cups cheddar cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Generously grease foil with cooking spray.
  • Place foil in bottom of 13x9-inch baking dish.
  • Whisk together flour, milk, butter and eggs until smooth.
  • Pour carefully into prepared pan.
  • Sprinkle with bacon.
  • Bake until eggs are set 15 to 18 minutes.
  • Remove from oven and immediately sprinkle with cheese.
  • Starting at narrow end of pan and using foil to lift roll the omelet. Wrap with foil and return to warm oven for a few minutes. when ready to serve slice into 1 or 1 1/2 inch slices.

Nutrition Facts : Calories 535.8, Fat 37.9, SaturatedFat 19.2, Cholesterol 369.9, Sodium 924.1, Carbohydrate 16.1, Fiber 0.4, Sugar 0.5, Protein 31.2

A BACON CHEDDAR WESTERN OMELETTE WITH BACON ON THE SIDE



A Bacon Cheddar Western Omelette With Bacon on the Side image

This delicious omelette is made with bacon, eggs, cheddar cheese, milk, black pepper, red onions ,and green peppers. You will also need some Non-stick butter spray or butter to make sure your omelette don't stick to your pan or grill.

Provided by Krystle C.

Categories     Breakfast

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

2 large eggs
1/2 cup milk
1 teaspoon black pepper
1/4 cup red onion
1/4 cup green pepper
1/2 cup cheddar cheese
10 pieces bacon

Steps:

  • First place the 10 pieces of bacon on the griddle pan grill. Cook the bacon, then remove it from the grill and set it aside.
  • Next thing you need to do is crumble up like 4 pieces of bacon into little pieces, then cut up the red onions, and green peppers.
  • Then beat the 2 large eggs into a small bowl, adding the milk, cheddar cheese, black pepper, red onions, green peppers, and the bacon crumble. Stir all the ingredients up in the bowl.
  • Spray your griddle pan grill with non stick butter or regular butter then place your omelette mixture on the grill. Check your omelette constantly so it wont burn, let it cook for about 7 minutes on each side depending on your taste.
  • Place the remainder bacon slices on your plate, then put the omelette on your plate and enjoy.

Nutrition Facts : Calories 844.4, Fat 68.9, SaturatedFat 29.9, Cholesterol 502.8, Sodium 1222.2, Carbohydrate 14.6, Fiber 1.9, Sugar 3.3, Protein 40.9

BACON SPINACH OMELET RECIPE BY TASTY



Bacon Spinach Omelet Recipe by Tasty image

Here's what you need: eggs, salt, pepper, bacon, fresh spinach, shredded cheddar cheese, green onion

Provided by Betsy Carter

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 7

2 eggs
½ teaspoon salt
¼ teaspoon pepper
1 strip bacon, cooked and chopped
½ cup fresh spinach, chopped
2 tablespoons shredded cheddar cheese
green onion, chopped,optional, for serving

Steps:

  • In a 16 oz (475 ml) mason jar, add eggs, salt, pepper, bacon, spinach, and cheese. Place the lid on the mason jar and shake until ingredients are well-combined.
  • Remove lid and place microwave for 1½-2 minutes, or until omelet appears puffy. *Be careful mason jar will be hot*
  • Top with green onions, if desired.
  • Enjoy!

Nutrition Facts : Calories 430 calories, Carbohydrate 2 grams, Fat 30 grams, Fiber 0 grams, Protein 33 grams, Sugar 0 grams

BACON OMELET ROLL WITH SALSA



Bacon Omelet Roll with Salsa image

Chop up red peppers and green onions to make a tasty Bacon Omelet Roll with Salsa. This omelet roll with salsa is definitely a party waiting to happen!

Provided by My Food and Family

Categories     Dairy

Time 28m

Yield 8 servings

Number Of Ingredients 9

8 eggs
1 cup milk
1/3 cup flour
1 red pepper, finely chopped
8 slices cooked OSCAR MAYER Bacon, crumbled
3 green onions, finely chopped
1 tsp. dried oregano leaves, crushed
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 cup TACO BELL® Thick & Chunky Salsa, warmed

Steps:

  • Heat oven to 350ºF.
  • Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
  • Beat eggs, milk and flour in large bowl with whisk until blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
  • Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g

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