Bacon Potato Omelet

Photo: psfreeman

A different way of presenting basic breakfast ingredients— potatoes, eggs and bacon. Recipe published in Country Woman Christmas Annual 1999.

Yield: 3 servings
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  • 3 bacon strips, diced
  • 2 cup(s) diced peeled potatoes
  • 1 medium onion, chopped
  • 3 eggs, lightly beaten
  • Salt and pepper to taste
  • 1/2 cup(s) shredded cheddar cheese


  1. • In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside.
  2. • 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.
  3. • 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.

August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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