Best 13 Bacon And Cheese Oven Omelet Recipes

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Are you looking for an easy and delicious breakfast or brunch that is sure to impress your family and friends? Look no further than this bacon and cheese oven omelet recipe! This dish is a classic for a reason – it's simple to make, packed with flavor, and perfect for feeding a crowd. With just a few basic ingredients and a little bit of time, you can have a hearty and satisfying meal that everyone will love.

Here are our top 13 tried and tested recipes!

BACON AND CHEESE OMELETTE RECIPE



Bacon and Cheese Omelette Recipe image

Omelettes are a bit scary but this one will leave you with perfect omelettes every time. The trick is to not get the egg too thick in the pan. Add any fixings you like to make it even better. This is also great for lunch or dinner, not just for breakfast.

Provided by RecipeTips

Time 15m

Number Of Ingredients 6

4 eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon butter
4 slices bacon, cooked, diced
1/4 cup shredded cheddar cheese

Steps:

  • In a small bowl, combine eggs, salt, and pepper; beat with fork. In a 10-inch nonstick skillet, melt butter over medium heat, rotating pan to coat bottom. Add egg mixture. As eggs start to set, gently lift edges with a spatula, and tilt pan so uncooked portion flows underneath. Sprinkle cheese and bacon evenly onto omelette. Take pan and let half of the omelette land on the plate and then flip to fold in half. Serve immediately

BACON AND CHEESE OMELET



Bacon and Cheese Omelet image

Delicious with toast or sweet rolls, juice and coffee for a wonderful weekend breakfast. Recipe source: Bon Appetit (April 1986)

Provided by ellie_

Categories     Breakfast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 ounces swiss cheese, thinly sliced
7 slices bacon
8 eggs, beaten to blend
1 cup milk
salt
pepper
fresh parsley

Steps:

  • Preheat oven to 350-degrees F.
  • Butter a 9-inch round baking dish.
  • Arrange cheese slices on the bottom of the dish.
  • Cook bacon in a large skillet over low heat until done but still flexible. Drain well on paper towels.
  • Chop 4 slices of the bacon and then half the remaining 3 slices crosswise, curling them into a spiral. Set aside.
  • Whisk eggs and milk together. Season with salt and pepper and then stir in the chopped bacon.
  • Pour milk/egg/bacon mixture over the cheese.
  • Bake for 25-30 minutes.
  • Place parsley sprigs in center of omlet and arrange bacon curls around the edge.
  • Bake 5 more minutes and then cool 5 minutes before slicing into wedges to serve.

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 AND CHEESE OVEN OMELET



Bacon and Cheese Oven Omelet image

I found this recipe in a family cookbook put together for a bridal shower. I love the fact that I can put the omelet to bake in the oven while I make other ingredients, such as #8602 Sausage Gravy and Biscuits, on the stove. With the addition of fresh fruit, the combination was a huge hit with visiting company.

Provided by M. Joan

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 4

12 slices bacon
6 slices processed cheese
8 large eggs, beaten
1 cup whole milk

Steps:

  • Fry bacon and drain; chop into pieces. (I make mine in the microwave).
  • Arrange cheese slices in the bottom of a lightly-buttered 9 inch pie pan. (I use glass.).
  • Beat together eggs and milk with a fork. Add chopped bacon and pour over cheese.
  • Bake at 350° for 45 to 50 minutes, until eggs are set in the middle.
  • Let stand 5 minutes before cutting.
  • Note: you can reheat left-over portions in the microwave upside down, with cheese on the top.
  • You might want to add some herbs on the top, too!

BACON, MUSHROOM, AND CHEESE OMELET



Bacon, Mushroom, and Cheese Omelet image

Provided by Food Network

Time 13m

Yield 1 serving

Number Of Ingredients 7

3 large eggs
2 tablespoons milk
1 1/2 tablespoons unsalted butter
3 strips crisply fried bacon
1 cup baby portobello mushrooms, sliced and cooked
1/4 cup grated gruyere cheese
1 scallion, sliced thin, for garnish

Steps:

  • Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.

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.

BAKED DENVER OMELET WITH BACON



Baked Denver Omelet with Bacon image

Start the day off on a delicious note when you serve our easy-to-make Baked Bacon Denver Omelet with Bacon. Our cheesy Baked Denver Omelet with Bacon leaves ham behind for a new take on a classic egg dish.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield 8 servings

Number Of Ingredients 6

8 slices OSCAR MAYER Thick Sliced Center Cut Bacon, cooked, drained and divided
8 eggs
1/2 cup fat-free milk
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup finely chopped green peppers
2 green onions, finely chopped

Steps:

  • Preheat oven to 400ºF. Cut 4 of the bacon slices in half; set aside. Beat eggs and milk in medium bowl with wire whisk until well blended. Crumble remaining 4 bacon slices. Add to egg mixture along with the cheese, peppers and onions; mix well.
  • Pour into 8-inch square baking dish sprayed with cooking spray.
  • Bake 20 to 25 min. or until center is almost set. Top evenly with reserved bacon slices. Bake an additional 5 min. or until knife inserted in center comes out clean.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 205 mg, Sodium 310 mg, Carbohydrate 3 g, Fiber 0.6667 g, Sugar 2 g, Protein 13 g

OVEN BAKED OMELET



Oven Baked Omelet image

Yummy, fluffy eggs made in the oven.

Provided by sarigal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 40m

Yield 6

Number Of Ingredients 7

1 teaspoon butter
9 large eggs
½ cup sour cream
½ cup milk
1 teaspoon salt
2 green onions, chopped
¼ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
  • Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
  • Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

Nutrition Facts : Calories 185 calories, Carbohydrate 2.8 g, Cholesterol 295.8 mg, Fat 14.1 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 6.5 g, Sodium 545.9 mg, Sugar 1.7 g

JACK CHEESE OVEN OMELET



Jack Cheese Oven Omelet image

Although it's easy, the omelet looks like you fussed. Sometimes I toss in mushrooms and cheddar cheese for a different flavor. -Laurel Roberts, Vancouver, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 6

8 bacon strips, diced
4 green onions, sliced
8 large eggs
1 cup 2% milk
1/2 teaspoon seasoned salt
2-1/2 cups shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onions in drippings until tender; set aside. , In a large bowl, beat eggs. Add milk, seasoned salt, 2 cups cheese, bacon and sauteed onions. Transfer to a greased shallow 2-qt. baking dish. , Bake, uncovered, 35-40 minutes or until set. Sprinkle with remaining cheese. Freeze option: Freeze unbaked omelet until firm; cover with foil. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean. Sprinkle with 1/2 cup cheese.

Nutrition Facts : Calories 352 calories, Fat 26g fat (13g saturated fat), Cholesterol 338mg cholesterol, Sodium 619mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.

BACON CHEESEBURGER OMELET



Bacon Cheeseburger Omelet image

Switch things up for breakfast and add your favorite hamburger ingredients to your omelet. Perfect for using up leftover burger patties.

Provided by bd.weld

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 25m

Yield 1

Number Of Ingredients 11

2 leaves green lettuce
1 tablespoon butter
1 tablespoon diced onion
1 slice American cheese, cut in half
¼ pound cooked hamburger patty, cut in half
2 eggs
1 teaspoon milk
2 slices cooked bacon, crumbled
1 tablespoon diced tomato
1 tablespoon diced dill pickle
1 tablespoon Thousand Island dressing

Steps:

  • Place lettuce leaves on a plate and set aside.
  • Heat a small skillet over medium heat. Add butter and swirl to coat the skillet. Add onion and cook until soft, 3 to 4 minutes.
  • Place American cheese on hamburger halves. Microwave for approximately 20 seconds to melt the cheese.
  • Whisk eggs and milk together in a small bowl until slightly frothy. Pour egg mixture into the skillet. Cover skillet with a lid and cook until eggs are just set, about 5 minutes. Place hamburger halves on one side of the eggs. Top with onion, bacon, tomato, and pickle. Fold the other half of the eggs on top.
  • Place omelet on the lettuce leaves and top with Thousand Island dressing.

Nutrition Facts : Calories 705.1 calories, Carbohydrate 6.9 g, Cholesterol 531.9 mg, Fat 54.5 g, Fiber 0.6 g, Protein 46.7 g, SaturatedFat 24 g, Sodium 1026.2 mg, Sugar 5 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

BACON AND CHESSE OMELET



Bacon And Chesse Omelet image

And Nice and easy recipie. Very good for a snack and after school.

Provided by mumwright65

Time 10m

Yield Serves 1

Number Of Ingredients 0

Steps:

  • Crack the eggs into a cup and beat them
  • Dice the bacon and cook it
  • Add some bacon to the pan and pour he beaten egg on top
  • add the rest of the bacon
  • add cheese while it cooking (optional)
  • After its cooked take of heat and put more cheese on top
  • Put under grill untill Melted
  • Serve and enjoy

CHEDDAR-HAM OVEN OMELET



Cheddar-Ham Oven Omelet image

We had a family reunion for 50 relatives from the U.S. and Canada, and it took four pans of this hearty, five-ingredient omelet to feed the crowd. Fresh fruit and an assortment of muffins helped round out our brunch menu.-Betty Abrey, Imperial, Saskatchewan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 12 servings.

Number Of Ingredients 5

16 large eggs
2 cups whole milk
2 cups shredded cheddar cheese
3/4 cup cubed fully cooked ham
6 green onions, chopped

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs and milk. Stir in cheese, ham and onions. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 208 calories, Fat 14g fat (7g saturated fat), Cholesterol 314mg cholesterol, Sodium 330mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 15g protein.

Tips for Making the Perfect Bacon and Cheese Oven Omelet:

  • Use fresh eggs: Fresh eggs will give you a fluffy and flavorful omelet.
  • Don't overbeat the eggs: Overbeaten eggs will make the omelet tough.
  • Use a nonstick skillet: A nonstick skillet will help prevent the omelet from sticking.
  • Cook the omelet over medium heat: Medium heat will help the omelet cook evenly without burning.
  • Don't flip the omelet: Flipping the omelet will make it fall apart.
  • Add your favorite fillings: You can add any of your favorite fillings to the omelet, such as bacon, cheese, vegetables, or meat.
  • Serve the omelet immediately: Omelets are best served immediately after they are cooked.

Conclusion:

The bacon and cheese oven omelet is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With a few simple tips, you can make a perfect bacon and cheese oven omelet every time.

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