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Cheesy Bacon & Potato Omelet


This is an omelet recipe that is hearty enough for a quick dinner, and perfect for a big weekend breakfast -- filled with potatoes, bacon and cheese. Serve with some whole grain toast.

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  • 6 slices OSCAR MAYER Bacon, chopped
  • 1 pound 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 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley


Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

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 minutes or until egg mixture is almost set.

Slide omelet onto 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.

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