Potatoes-Bacon-Eggs Breakfast Omelet

What can be better than a nice hearty omelet for breakfast? I made this omelet out of homegrown potatoes and home eggs. It’s loaded with flavor and prepared a bit healthier.

I fry the whole pack of bacon but separate the fat from the meat to eliminate some fat and calories in the meal. I usually cut the fat off meats because I don’t like the texture of it and the fewer calories the better right? It’s just my preference.

I’ve made this omelet with store bought eggs plenty, in the past, it was not so yellow in color, but still very good. They’re naturally darker yellow than store-bought eggs, so don’t be disappointed thinking you did something wrong.

This omelet is so tasty and satisfying, it makes pancakes unnecessary. The organic produce: eggs and potatoes (and the bacon) make it feel like a real country home breakfast. Grab some toast or your side preference and enjoy. 🙂

Ingredients:

4 large – Red Potatoes
1 – 16 oz. pack Bacon
¼ cup – milk
6 large – Eggs
1 tsp. – olive oil
1 tsp. – salt + ¼ tsp. – salt

Instructions:

1. Fry bacon. Remove from pan and place on the plate lined with paper towel. Drain the grease from pan between frying, but save 2 tbsp. for later.

2. Wash, peel and cut potatoes into cubes.

3. Add 1 tsp of olive oil in a small pan and then add potatoes. Sprinkle with ¼ tsp of salt and sauté until potatoes are halfway done.

4. Preheat oven to 400 F. Add the 2 tbsp saved bacon grease to a baking pan. Grease the sides of the pan. Spread sautéed potatoes on the bottom of the pan.

5. Separate fat from meat bacon.

6. Scatter the bacon pieces over the potatoes.

7. In a small bowl add eggs, milk and salt.

8. Whisk it together until all combined, for about 1 minute.

9. Pour it over potatoes and bacon.

10. Cover with aluminum foil. Bake it in the oven at 400 F for 25 minutes.

11. Remove from the oven. Cool for couple of minutes before serving.

12. Enjoy with a pickle and cold milk or your side preference! 🙂

5 from 1 vote

Print

Potatoes-Bacon-Eggs Breakfast Omelet

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

 

Course: Breakfast

Servings: 6

Author: Valya's Taste of Home

Ingredients

• 4 - Potatoes
• 1 - 16 oz. pack Bacon
• ¼ cup – milk
• 6 – Eggs
• 1 tsp. – olive oil
• 1 tsp. – salt + ¼ tsp. - salt

Instructions

1. Fry bacon. Remove from pan and place on a paper towel lined plate. Drain the grease from pan between frying, but save 2 tbsp. for later.
2. Wash, peel and cut potatoes into cubes.
3. Add 1 tsp of olive oil in a small pan and then add potatoes. Sprinkle with ¼ tsp of salt and sauté until potatoes are halfway done.
4. Preheat oven to 400F. Add the 2 tbsp saved bacon grease to a baking pan. Grease the sides of the pan. Spread sautéed potatoes on the bottom of the pan.
5. Separate fat from bacon meat.
6. Scatter the bacon pieces over the potatoes.
7. In a small bowl add eggs, milk and salt.
8. Wisk together until all combined, for about 1 minute.
9. Pour it over potatoes and bacon.
10. Cover with aluminum foil. Bake in the oven at 400F for 25 minutes.
11. Remove from the oven. Cool for couple of minutes before serving.
12. Enjoy with a pickle and cold milk or your side preference!

If you make this Potatoes-Bacon-Eggs Breakfast Omelet Recipe please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂

Love What You See? Please Share!