Cheesy Bacon and Potato Omelet - Kraft Recipes Top
Comida Kraft
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Cheesy Bacon and Potato Omelet

Prep Time
Total Time

6 servings

Packed with bacon flavor, this easy one-skillet potato, egg and cheese omelet is hearty enough to serve morning, noon or night.

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Make It

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  • 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.

Special Equipment Needed

How to Cook a Perfect Omelet

While omelet is cooking, frequently shake pan to help prevent omelet from sticking to pan. Or, occasionally run metal or rubber spatula under omelet to loosen it from bottom and side of pan.


Prepare using 2-1/4 cups frozen sliced potatoes.

Serving Suggestion

Serve with cut-up assorted fresh fruit.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 340
Total fat 24g
Saturated fat 11g
Cholesterol 245mg
Sodium 400mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 2g
Protein 14g
% Daily Value
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from As soon as I saw this recipe, I know I wanted to make it. As soon as I saw this recipe, I know I wanted to make it. So I did, and I had to say how delicious it was. The only thing different I did was to add some green bell pepper, and instead of putting the potatoes in a bowl after browning them and adding the combined egg mixture and returning it all to the skillet, I added the combined egg mixture to the skillet of tender and browned potatoes. So instead of a pie cutting omelet, I created a cheesy supreme skillet scramble, which elimnated a step and tastes exacty the same. I served with wheat toast and seedless blackberry preserves and it was s-o-o-o good. Thanks for the recipe for it is a keeper that I will be making again and again, MissMary1.
Date published: 2012-01-29
Rated 1 out of 5 by from This was a catastrophe. This was a catastrophe. Medium skillet wasn't big enough, so it took forever for the potatoes to cook and I had them sliced thinly. I kept having to spray more cooking spray to keep them from cooking to the bottom of the pan. It was a big heap of cooked egg cooked in pieces sporadically placed on various pieces of potato. Tasted fine but lots of work to an ugly ending.
Date published: 2013-11-25
Rated 3 out of 5 by from It was pretty good. It was pretty good. But overall the flavor was a little bland. Just remember to season the potatoes while they are cooking. They need salt and pepper--next time I will do that, and maybe add some mushrooms!
Date published: 2012-02-29
Rated 5 out of 5 by from I knew this recipe was a hit when I saw the look on my husband's face after the first bite! I knew this recipe was a hit when I saw the look on my husband's face after the first bite! He LOVED it. I guess you can't really go wrong with bacon though. I will definitely be making this for him again
Date published: 2009-03-31
Rated 4 out of 5 by from Outstanding! Outstanding!!!!
Date published: 2011-05-05
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