Open Faced Bacon and Hash Browns Omelet
Elevate your breakfast game with this hearty and satisfying Open-Faced Bacon and Hash Browns Omelet, a rich combination of crispy bacon, golden hash browns, and fluffy eggs. This skillet-cooked creation is layered with melty cheddar cheese and topped with fresh green onions for a burst of flavor in every bite. Perfect for a quick and comforting breakfast or brunch, this recipe comes together in just 30 minutes and serves two generously. The open-faced presentation not only makes it visually stunning but also allows the savory toppings to shine. Packed with protein and flavor, this omelet is a one-pan delight that’s as easy to make as it is to enjoy.
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Ingredients
- 4 slices bacon
- 1 cup frozen hash browns
- 4 eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup cheddar cheese, shredded
- 2 tablespoons green onions, chopped
- 1 tablespoon butter
Directions
Step 1
In a large nonstick skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into bite-sized pieces.
Step 2
Drain most of the bacon grease from the skillet, leaving about 1 teaspoon in the pan. Add the frozen hash browns to the skillet and cook over medium-high heat, stirring occasionally, until they are golden brown and crispy, about 5-7 minutes. Remove the hash browns from the skillet and set them aside.
Step 3
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Step 4
Wipe the skillet clean and return it to medium heat. Add the butter to the skillet and let it melt, spreading it evenly to coat the surface.
Step 5
Pour the egg mixture into the skillet. Let the eggs cook undisturbed for 2-3 minutes until the edges start to set.
Step 6
Sprinkle the cooked hash browns evenly over the partially cooked eggs. Then, add the crumbled bacon, shredded cheddar cheese, and chopped green onions on top.
Step 7
Cover the skillet with a lid and reduce the heat to low. Cook for an additional 5-7 minutes, or until the eggs are fully set and the cheese is melted.
Step 8
Carefully slide the open-faced omelet onto a serving plate. Cut it into wedges and serve warm.
Nutrition Facts
| Serving size | (506.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1179.4 |
| Total Fat 84.7g | 0% |
| Saturated Fat 35.1g | 0% |
| Polyunsaturated Fat 6.3g | |
| Cholesterol 898.4mg | 0% |
| Sodium 3152.4mg | 0% |
| Total Carbohydrate 44.7g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 3.0g | |
| Protein 61.0g | 0% |
| Vitamin D 202.8IU | 0% |
| Calcium 773.7mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 1255.0mg | 0% |
Source of Calories