Picante Omelet Pie
Elevate your breakfast game with this bold and flavorful Picante Omelet Pie — a savory, Tex-Mex inspired twist on a classic breakfast dish. Packed with vibrant diced bell peppers, sweet onions, smoky crumbled bacon, and melty shredded cheddar cheese, every bite bursts with comforting richness and a zesty kick from dollops of picante sauce. This oven-baked omelet comes together in just 45 minutes and offers a perfectly golden, bubbly top that’s ideal for slicing into hearty portions. With a prep-friendly skillet method and the option to garnish with fresh cilantro, this recipe is perfect for brunches, family breakfasts, or anytime you’re craving something indulgently spicy and satisfying. Optimize your mornings with this colorful, protein-packed delight!
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup milk
- 1 cup shredded cheddar cheese
- 0.5 cup picante sauce
- 0.5 green bell pepper, diced
- 0.5 red bell pepper, diced
- 0.5 yellow onion, diced
- 0.5 cup cooked bacon, crumbled
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth and well combined.
Heat the olive oil in a medium oven-proof skillet over medium heat.
Add the diced green bell pepper, red bell pepper, and yellow onion to the skillet. Sauté for 3-5 minutes until softened.
Stir in the crumbled bacon and half of the shredded cheddar cheese. Mix well.
Pour the egg mixture into the skillet and gently stir to distribute the vegetables and bacon evenly.
Dollop the picante sauce over the top of the egg mixture. Gently swirl it into the eggs with a fork, being careful not to overmix.
Sprinkle the remaining shredded cheddar cheese over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the omelet pie is set in the middle and the top is golden and bubbly.
Let the dish cool for 5 minutes before slicing.
Garnish with fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1395 mg | 465% | |
| Sodium | 6045 mg | 263% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 14.3 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1098 mg | 84% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1806 mg | 38% | |
*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.
