Best 6 Bacon Mushroom Omelets Recipes

BACON, MUSHROOM AND PEPPER JACK CHEESE OMELET

Steps:

• 1. Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
• 2. In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet. Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
• 3. When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
• 4. Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
• 5. Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.

BACON, MUSHROOM, AND CHEESE OMELET

Steps:

• Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.

MUSHROOM OMELET WITH BACON AND ONION HASH

Steps:

• Add olive oil to lightly coat a medium saute pan over medium-high heat. Add the garlic and swirl to release the aroma. Add the mushrooms and a pinch of salt and cook, stirring occasionally, until brown. Remove from the pan and set aside.
• Add the beaten egg mixture (be sure that the mixture is smooth¿no hunks of egg white). Tilt the pan to allow the uncooked egg mixture to run to the sides of the pan to create a wide, flat "scrambled egg." Swirl the pan around occasionally to loosen the eggs from the bottom of the pan.
• When the eggs are three-quarters of the way cooked through, sprinkle the middle third of the omelet with the mushrooms and goat cheese. Turn off the heat and sprinkle with the chives.
• Using the spatula, fold the left third of the omelet over the filling. Press gently to secure.
• Gently shake the pan to be sure that the omelet is loosened from the pan. Gently slide the right third of the omelet out onto a serving plate and flip the other two-thirds of the omelet on top. (The omelet should be folded like a letter.)
• Serve the omelet with the Potato Hash. Garnish with chives.
• Plunge the potatoes into boiling water, then immediately drain and place them in a bowl of ice water.
• To a medium cast-iron skillet, add the bacon. Turn the heat to medium-high and cook, stirring occasionally, until the bacon has rendered. Add the onion and cook over low heat, partially covered, until translucent. Add the potatoes and cook until browned and slightly crisp.

BACON, MUSHROOM AND PEPPER JACK CHEESE OMELET

Steps:

• Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
• In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet.
• Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
• When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
• Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
• Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.

CHEESE, MUSHROOM AND BACON OVEN-BAKED OMELET

Steps:

• Heat oven to 350 degrees (set oven rack to second-lowest position).
• Butter an 8-inch square baking dish.
• Melt butter in a skillet; add in mushroom slices and cook over medium heat until mushrooms are tender (about 6-8 minutes, adding in the chopped green onions the last 2 minutes of cooking) set aside.
• In a bowl whisk together milk with eggs, flour, salt and black pepper until frothy, then stir in 1 cup grated cheddar cheese, cooked bacon and mushrooms/onion mixture.
• Pour into buttered baking dish, then sprinkle with grated parmesan cheese (if using).
• Bake uncovered for about 20 minutes or until the eggs are set in the center.
• Remove sprinkle with the remaining 1/2 cup cheddar cheese and return to oven for another couple of minutes until cheese is melted.

MUSHROOM OVEN OMELET

Steps:

• In a small skillet, saute mushrooms in butter until tender; drain. In a bowl, combine the flour, eggs, milk and pepper until smooth. Stir in 1 cup cheese, bacon and mushrooms. Pour into a greased 8-in. square baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 375° for 18-20 minutes or until eggs are completely set.