Breakfast & Brunch

Bacon and Potato Omelet

Prep Time: 5 min  |  Cook Time: 10 min  |  Servings: 2  |  Calories: 637
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Bacon and Potato Omelet
Prep Time
5 min
Cook Time
10 min

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.

  • 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
  1. Melt butter in large non-stick skillet over medium heat. Add potatoes; cook 5 minutes, stirring frequently.
  2. 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.
  3. 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.

Serving Size 2

Calories 637

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 49.00g 75%
Sat. Fat 22.50g 115%
Mono Unsat. Fat 17.00g
Poly Unsat. Fat 4.50g
Cholesterol 447mg 159%
Sodium 1460mg 64%
Total Carbohydrate 14g 4%
Dietary Fiber 1g 4%
Sugars 0g
Protein 37g
Vitamin A 210RE
Vitamin C 15mg 8%
Calcium 388mg 39%
Iron 3mg 11%