Rolled Bacon Omelet Recipes

BACON CHEDDAR ROLLED OMELET

Steps:

• Preheat oven to 350 degrees.
• Generously grease foil with cooking spray.
• Place foil in bottom of 13x9-inch baking dish.
• Whisk together flour, milk, butter and eggs until smooth.
• Pour carefully into prepared pan.
• Sprinkle with bacon.
• Bake until eggs are set 15 to 18 minutes.
• Remove from oven and immediately sprinkle with cheese.
• Starting at narrow end of pan and using foil to lift roll the omelet. Wrap with foil and return to warm oven for a few minutes. when ready to serve slice into 1 or 1 1/2 inch slices.

DELUXE BACON ONION OMELET

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
• Bake in the preheated oven until just crisped, 10 to 12 minutes.
• Beat eggs and water together in a bowl.
• Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
• Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
• Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

CHEDDAR CHEESE ROLLED OMELET WITH BACON ROASTED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together the eggs, cream, salt, and black pepper.
• Spray a large, rimmed baking sheet with cooking spray. Lay a piece of parchment paper on the baking sheet, making sure the parchment paper is long enough to hang over the length of the sheet pan.
• Spray the parchment paper with cooking spray and pour the eggs into the sheet pan. Bake until the eggs are firm, about 15 to 18 minutes, rotating the pan half way through the cooking time.
• Remove the eggs from the oven when they are set and sprinkle the cheese on top.
• Grab one side of the parchment paper, lift and roll the eggs tightly, jelly roll-style, peeling back the parchment as you go.
• Slice the rolled omelet into thick, even slices and serve with Bacon Roasted Potatoes.
• Preheat the oven to 400 degrees F.
• On a rimmed baking sheet, combine the potatoes, olive oil, salt, and pepper. Toss the mixture to evenly coat. Roast the potatoes in the oven until deep golden brown and crispy, about 20 to 25 minutes.
• In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat, until deep-fry thermometer reads 350 degrees F.
• Fry the bacon chunks until golden and crispy, and then drain them on a paper towel.
• In a large saute pan, add 2 tablespoons butter and 2 tablespoons olive oil. When the butter is melted, add the onions. Saute the onions over high-heat until nicely caramelized, about 6 to 8 minutes. Season the onions with salt, and pepper, to taste.
• In a large bowl, gently stir together the potatoes, onions and bacon. Turn the mixture out onto a platter and serve warm.

OMELET ROLL WITH BACON SALSA

Steps:

• 1. Preheat oven to 350^. Line a jelly roll pan (15x10-inch) with parchment paper extending over short end of pan. Spray a little cooking spray under paper to hold it in place. then spray the paper too.
• 2. Beat eggs, milk and flour in a large bowl with a whisk until well blended. Stir in about a cup of Bacon Salsa.(recipe on this site of my recipes). Pour carefully into prepared pan Bake 14 -16 minutes or until edges are almost set. Top with cheese; bake 2 more minutes, or until just melted.
• 3. Remove from oven and roll up omelet immediately, starting on one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with remaining heated salsa.

BACON-CHEDDAR ROLLED OMELET

Steps:

• 1. Preheat oven to 350F.
• 2. Generously grease foil with cooking spray. Place foil in bottom of 13x9-inch baking dish.
• 3. Whisk together flour, milk, butter and eggs until smooth.
• 4. Pour carefully into prepared pan.
• 5. Sprinkle with bacon.
• 6. Bake until eggs are set 15 to 18 minutes.
• 7. Remove from oven and immediately sprinkle with cheese.
• 8. Starting at narrow end of pan and using foil to lift roll the omelet.
• 9. Wrap with foil and return to warm oven for a few minutes.
• 10. When ready to serve slice into 1 or 1 1/2 inch slices.

APPLE, CHEDDAR, AND BACON OMELET

Steps:

• Using a whisk or a fork, beat the eggs in a small bowl until frothy.
• Sauté the bacon in an 8-inch nonstick skillet over medium heat for 5 minutes, or until crisp. Transfer the cooked bacon to paper towels; set aside. Drain all but 1 tablespoon of the bacon fat from the skillet and either discard it or reserve it for another use.
• Sauté the sliced apple in the remaining bacon fat for 3 minutes, or until softened. Season lightly with salt and pepper.
• Return the bacon to the pan. Sauté the bacon and apple until hot. Add the butter and when sizzling, pour the eggs into the pan, tilting the pan gently to evenly distribute the eggs around the bacon and apple. Let the eggs cook and set for about 5 seconds.
• Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. When the sides of the omelet begin to rise up the edge of the pan, flip the omelet. It is done when it's nicely set but not overly firm. There should be a hint of just-cooked egg in the center of the omelet.
• Sprinkle the Cheddar cheese evenly over the top of the omelet. Using the spatula, fold the omelet in half and slide it onto a serving plate.