Potateos Bacon Chicken Omelette Recipes

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POTATO BACON OMELET



Potato Bacon Omelet image

Here's a great way to use up a leftover potato and bacon. This hearty, yummy omelet will quickly become a favorite! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 9

2 bacon strips, chopped
2 tablespoons chopped onion
1/2 cup cubed cooked potato
1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded sharp cheddar cheese

Steps:

  • In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

Nutrition Facts : Calories 560 calories, Fat 40g fat (20g saturated fat), Cholesterol 709mg cholesterol, Sodium 1052mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.

POTATOES, BACON, CHICKEN OMELETTE



Potatoes, Bacon, Chicken Omelette image

Provided by theyadmin

Categories     Main Course     Poultry

Time 35m

Number Of Ingredients 5

6 slices bacon (6 slices cut into small pieces bacon)
1 cup chicken (1 cup cut up and cooked chicken)
2 potatoes (2 medium pelled and cut into small dices potatoes)
8 eggs (8 beaten egg(s))
0 flat-leaf parsley (chopped fresh flat-leaf parsley)

Steps:

  • In a pan place the cut up potatoes dices and cover with water, add salt and cook until the potatoes are tender when a knife is inserted in the middle of it. Drain, rinse with cold water and set aside.
  • Meanwhile in a large skillet add 1 teaspoon of oil and cook the bacon over medium high heat until half way crisp. Stir constantly so it will not burn or stick to the skillet.
  • Add the cut up chicken pieces and stir. Cook for 3-4 minutes. Add more olive oil, 1 teaspoon.
  • Add the potatoes and cook for another 5-8 minutes, stirring gently so the potatoes do not burn on the bottom, sprinkle with parsley.
  • Add the beaten eggs; raise the heat to high for 1 minute until the bottom of the omelette is starting to turn golden brown, but not burned.
  • Swivel the skillet around and gently pull apart the potatoes- chicken so the egg will fill in and get to cook evenly.
  • Lower the heat to medium and continue to cook until the top is firm or to desire doneness.

Nutrition Facts : Calories 385 kcal, Carbohydrate 14 g, Protein 23 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 370 mg, Sodium 373 mg, Fiber 2 g, ServingSize 1 serving

POTATEOS, BACON, CHICKEN OMELETTE



POTATEOS, BACON, CHICKEN OMELETTE image

Categories     Chicken     Egg     Potato     Brunch     Sauté     Kid-Friendly     Quick & Easy     Dinner     Lunch     Buffet     Fall

Yield 4 4

Number Of Ingredients 7

6 slices of extra lean center cut, meaty bacon cut in small pieces
1 cup cut up already cooked chicken
2 medium potatoes, peeled and cut in small dices
8 eggs, beaten
Olive oil
Salt and pepper
Chopped parsley

Steps:

  • In a pan place the cut up potatoes dices and cover with water, add salt and cook until the potatoes are tender when a knife is inserted in the middle of it. Drain, rinse with cold water and set aside. Meanwhile in a large skillet add 1 teaspoon of oil and cook the bacon over medium high heat until half way crisp. Stir constantly so it will not burn or stick to the skillet. Add the cut up chicken pieces and stir. Cook for 3-4 minutes. Add more olive oil, 1 teaspoon. Add the potatoes and cook for another 5-8 minutes, stirring gently so Potatthe potatoes do not burn on the bottom, sprinkle with parsley. Add the beaten eggs; raise the heat to high for 1 minute until the bottom of the omelette is starting to turn golden brown, but not burned. Swivel the skillet around and gently pull apart the potatoes- chicken so the egg will fill in and get to cook evenly. Lower the heat to medium and continue to cook until the top is firm or to desire doneness

BACON POTATO OMELET



Bacon Potato Omelet image

For a fun way to present basic breakfast ingredients- potatoes, eggs and bacon- try my recipe, a family favorite I inherited from my mother-in-law.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 3 servings.

Number Of Ingredients 6

3 bacon strips, diced
2 cups diced peeled potatoes
1 medium onion, chopped
3 eggs, lightly beaten
Salt and pepper to taste
1/2 cup shredded cheddar cheese

Steps:

  • In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside. , Cook potatoes and onion in drippings until tender, stirring occasionally. Add eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs are completely set. Sprinkle with cheese. , Remove from the heat; cover and let stand until cheese is melted. Sprinkle with bacon. Carefully run a knife around edge of skillet to loosen; transfer to a serving plate. Cut into wedges.

Nutrition Facts : Calories 277 calories, Fat 14g fat (7g saturated fat), Cholesterol 238mg cholesterol, Sodium 285mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.

BAKED CHICKEN, POTATO, AND BACON CASSEROLE



Baked Chicken, Potato, and Bacon Casserole image

How can you easily put an new twist on the classic casserole that combines juicy chicken and tender potatoes? By crumbling a crispy delight known as bacon on top.

Provided by Tanja A

Categories     Main Dish Recipes     Casserole Recipes     Chicken

Time 1h25m

Yield 10

Number Of Ingredients 8

nonstick cooking spray
6 slices bacon
4 pounds Yukon Gold potatoes, cut into wedges
2 pounds boneless chicken thighs
sea salt and ground black pepper to taste
⅓ cup olive oil
1 tablespoon dried thyme
1 tablespoon dried rosemary

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
  • Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.

Nutrition Facts : Calories 362.7 calories, Carbohydrate 33.2 g, Cholesterol 62.1 mg, Fat 16.2 g, Fiber 3.2 g, Protein 21.2 g, SaturatedFat 3.6 g, Sodium 222.4 mg

BACON-ROASTED CHICKEN WITH POTATOES



Bacon-Roasted Chicken with Potatoes image

Bacon-wrapped drumsticks and thighs with baby Dutch yellow potatoes, roasted with onions and herbs, a very delicious and simple dinner. We love dark meat, but you can use breasts if your prefer. My husband loves it.

Provided by Cindy Faulkner

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

6 chicken thighs
6 chicken drumsticks
12 slices center-cut bacon
salt and black pepper to taste
1 onion, coarsely chopped
1 ½ pounds baby Dutch yellow potatoes
2 tablespoons dried chives
2 tablespoons dried basil
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon ground black pepper
1 teaspoon salt, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
  • Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
  • Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.

Nutrition Facts : Calories 548.2 calories, Carbohydrate 24.6 g, Cholesterol 155.2 mg, Fat 27.7 g, Fiber 3.9 g, Protein 48.2 g, SaturatedFat 8 g, Sodium 973.7 mg, Sugar 2 g

CHEESY BACON AND POTATO OMELET



Cheesy Bacon and Potato Omelet image

Packed with bacon flavor, this easy one-skillet potato, egg and cheese omelet is hearty enough to serve morning, noon or night.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 8

6 slices OSCAR MAYER Bacon, chopped
1 lb. potatoes, peeled, cut into thin slices
1/2 cup sliced onions
1 clove garlic, minced
6 eggs, beaten
1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
1/4 tsp. black pepper
2 Tbsp. chopped fresh parsley

Steps:

  • Cook bacon in medium skillet on medium heat until crisp. Remove bacon from skillet to drain, reserving drippings in skillet. Add potatoes, onions and garlic to drippings; cook 10 to 12 min. or until tender and golden brown, stirring frequently.
  • Place potato mixture in large bowl. Add bacon, eggs, 1/2 cup cheese and pepper; mix well.
  • Heat same skillet on high heat. Return potato mixture to skillet; cook on low heat 12 min. or until egg mixture is almost set.
  • Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Top with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set. Sprinkle with parsley.

Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 245 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g

POTATO AND BACON PAN OMELETTE



Potato and Bacon Pan Omelette image

This is something my friend who is vegetarian made for me once. Of course I've added the bacon, but it's the same idea. If you have a frypan with a plastic handle, cover with aluminium foil.

Provided by beckoned

Categories     One Dish Meal

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

6 eggs
2 -3 large white potatoes, peeled and cubed
2 -3 slices bacon, diced
milk
cooking oil
salt and pepper

Steps:

  • Boil potatoes until tender. Drain.
  • Beat eggs with about 1/2 as much milk.
  • Fry up bacon in a medium pan with a little oil.
  • Add potatoes and fry a little.
  • Pour egg mixture over bacon & potato.
  • Let cook over medium heat until just a little runny on top.
  • Put under grill (broiler) to set top.
  • Sprinkle a little grated cheese over and brown, if desired.
  • Variation: Add pretty much anything you want, I've used frozen veggies and mushrooms.

Nutrition Facts : Calories 466.3, Fat 25.3, SaturatedFat 8.1, Cholesterol 649.9, Sodium 790.5, Carbohydrate 34.2, Fiber 3.3, Sugar 2.6, Protein 24.6

CANADIAN BACON AND POTATO OMELET



Canadian Bacon and Potato Omelet image

This omelet is based on a recipe I saw in Redbook magazine that was a take on IHOP's Country Omelet. This version is now mine, lol. Theoretically, this is one serving but it served the two of us just fine.

Provided by GrammaMikki

Categories     Breakfast

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 14

2 large eggs
2 large egg whites
1/2 cup chopped Canadian bacon (or bacon bits or sausage crumbles)
1 tablespoon cilantro, chopped
1/4 teaspoon salt
1 dash pepper
2 tablespoons canola oil
1/4 cup chopped green onion
1 jalapeno pepper, seeded and chopped
1/2 cup diced potato (like frozen Southern style)
1 teaspoon butter
1/4 cup shredded cheddar cheese
sour cream
pico de gallo

Steps:

  • Whisk together eggs, egg whites, canadian bacon, cilantro, salt and pepper. Set aside.
  • In non-stick skillet, add oil and saute onion for 1 minute then add potatoes and cook over medium heat until browned, about 5 minutes. Remove potatoes to a plate and set aside.
  • Melt butter in the skillet and pour in egg mixture. The eggs should begin to set around the edges almost immediately. Lift edges and tilt skillet to allow uncooked egg to roll under cooked eggs. Continue until eggs are set.
  • Sprinkle eggs with cheese and add potatoes to top of omelet then fold eggs over to enclose cheese and potatoes. Remove to a plate.
  • At this point, I cut the omelet in half and place on two plates. I sprinkle a bit more cheese over top of omelet, add a dollop of sour cream and a sprinkling of pico de gallo.
  • NOTE: I recently read a tip to cut the heat in jalapinos without sacrificing the flavor -- After seeding the peppers place in abowl of hot tap water for 10-20 minutes to soak out pepper oils which hold the heat of the peppers.

PARMESAN-POTATO AND BACON OMELET



Parmesan-Potato and Bacon Omelet image

Is everyone asking for an omelet for breakfast? Try this Parmesan-Potato and Bacon Omelet for a delightful morning. With ingredients like these, you know this Parmesan-Potato and Bacon Omelet will be a hit.

Provided by My Food and Family

Categories     Dairy

Time 35m

Yield 6 servings

Number Of Ingredients 7

4 slices OSCAR MAYER Bacon, chopped
2 cups ORE-IDA Diced Hash Brown Potatoes
1 cup frozen mixed vegetables (broccoli, carrots, red peppers), thawed
6 eggs, beaten
2 Tbsp. milk
5 Tbsp. KRAFT Grated Parmesan Cheese, divided
1 tsp. garlic powder

Steps:

  • Cook bacon in large nonstick skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet. Add potatoes and vegetables to reserved drippings; cook 7 min. or until potatoes are tender, stirring frequently. Return bacon to skillet; stir.
  • Mix eggs, milk, 4 Tbsp. cheese and garlic powder until blended. Pour egg mixture evenly over potatoes and vegetables; cover.
  • Cook on medium-low heat 15 min. or until eggs are almost set. Sprinkle with remaining cheese; cover. Let stand 5 min.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 200 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g

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