Breakfast & Brunch
Bacon and Potato Omelet
Prep Time: 5 min | Cook Time: 10 min | Servings: 2 | Calories: 637
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Prep Time
5 min
Cook Time
10 min
Servings
2
Calories
637
Gather everybody around the kitchen table and share this exquisite and hearty breakfast dish that will fill everyone’s bellies. This omelet has it all: melted Sargento® Shredded Colby-Jack Cheese - Fine Cut, bacon and potatoes. Some would say it’s an all-American breakfast meal. Your eggs will taste so buttery and cheesy that you’ll be reaching for seconds or even thirds of this complete breakfast.
Ingredients
- 1 Tbsp. butter
- 1/2 cup frozen, diced hash browned potatoes, thawed
- 4 eggs
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 3/4 cup (3 oz.) plus 2 Tbsp. Sargento® Shredded Colby-Jack Cheese - Fine Cut or Sargento® Shredded Sharp Cheddar Cheese - Fine Cut, divided
- 1/4 cup crumbled, cooked bacon
Directions
- Melt butter in large non-stick skillet over medium heat. Add potatoes; cook 5 minutes, stirring frequently.
- Beat eggs, salt and pepper together in small bowl. Pour eggs over potatoes in skillet, stirring to combine. Cook over medium heat 2 minutes or until eggs begin to set on bottom. Lift edges of omelet with spatula to allow uncooked portion of eggs to flow to edges and begin to set.
- Sprinkle 3/4 cup cheese and bacon over egg mixture. Fold half of omelet over filling; sprinkle remaining cheese over omelet. Cook on low heat 2 minutes or until eggs are set in center. Divide omelet in half.
