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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Recipe Information
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
Instructions
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.
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.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
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.
Pour the egg mixture into the skillet. Let the eggs cook undisturbed for 2-3 minutes until the edges start to set.
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.
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.
Carefully slide the open-faced omelet onto a serving plate. Cut it into wedges and serve warm.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 3152 mg | 137% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.0 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 774 mg | 60% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1255 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
