Grandma Gwen’s Bacon & Cheese Omelet Recipe (The Best Egg Omelet Ever)

Bacon Cheese Omelet: This Bacon Cheese Omelet is a delicious and easy-to-make egg omelet recipe packed with sautéed onions, peppers, and crispy pork bacon. This breakfast classic is perfect for anyone who loves having all the best flavors in one bite! Bacon Cheese Omelets were a childhood favorite of mine that’s now a frequent choice for breakfast at my house. My father would make omelets on weekend mornings, sometimes for breakfast when I was young, and my grandma Gwen made them all the time as well.

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Hey, guys, I’m back with another scrumptious recipe. I’m going to share a modification of my Grandma Gwen’s delicious bacon & cheese omelet recipe with yall and it’s the bomb.com so yall gotta try it.

I made a YouTube video back in 2016 on how to make Bacon Cheese Omelets, but I made a few changes to the recipe since then, so I want y’all to try this newer version – it’s much better, in my opinion.

What to love about this recipe:

• Easy to make: Omelets are so easy to make, which makes this my go-to breakfast when I want more than just a boiled egg and sausage.
• Versatile: What I love most about Bacon Cheese Omelets is how versatile they are. Eggs taste great with pretty much anything, so you can add whatever meat or vegetable you like to your omelet; the options are limitless.
• Everything in one bite: You get your veggies, protein, and carbs in one bite. What more can you ask for? Everything in one bite? You just can’t beat that!

Grandma Gwen’s Bacon & Cheese Omelet

When I was about nine or so, my mom would have my grandma Gwen watch us every other weekend while she worked. I looked forward to it because I was always greedy, even as a kid, and one thing my Grandma loved to do was cook.

She would always make a big fancy breakfast for us, and her bacon & cheese omelets are what I probably enjoyed the most. Don’t get me wrong, all her food was BANGIN, but her omelets were truly heaven-sent. 

She would even make vegetarian-style omelets, sometimes using only eggs, cheese, onions, fresh spinach, and tomatoes. I enjoyed that one too but not as much as the omelets she made with meat.

Sometimes she would replace the bacon with a chopped hot sausage, usually beef, turkey, or pork sausage. I enjoyed her omelets no matter how she made them, though.

So I tried my best to copy her bacon and cheese omelet recipe, and I put my own little spin on it to make it mine. This recipe is dedicated to her because she made me my first omelet ever, and I’ve been making it her way ever since.

Omelets at the local diner

As I got older, I’d often stop by a diner near my Grandma’s house to enjoy one of the best omelets I’ve ever tasted.

Both my grandma and that local Diner inspired me to create my own omelet recipe, and let me tell ya… I think it might be even better. Lol! So give it a shot and tell me how ya like it!!

Here are some of the utensils you’re going to need to make this a smooth, easy recipe. You probably already have most of these cooking utensils. Others are good to have, not just for this recipe but for cooking in general.

Cookware & utensils you’ll need:

• Fork: Use a whisk or fork to beat the eggs.
• Small Mixing Bowl: You need a small mixing bowl to whisk the eggs in.
• 2 Spatula: Having two spatulas makes flipping the omelets easy.
• Medium Skillet: Have a medium-sized skillet on hand to fry the omelet.

Ingredients you’ll need:

• Eggs: Large eggs
• Meat add-ins: Pork bacon
• Vegetable add-ins: Onions, green peppers, and red peppers.
• Cheese: Sharp cheddar cheese
• Seasonings: Salt, Garlic powder, and black pepper.
• Other: Milk and vegetable oil.

The bacon

There are a lot of people who don’t like crispy bacon, don’t eat it because it’s pork, and we have a lot of anti-pork folks out there who like to eat healthy or just don’t eat it for religious reasons. And that’s ok I listed some alternatives below.

• Pork bacon: Crispy pork bacon is my favorite meat to use for an omelet. It’s crispy, salty, fatty, and flavorful, which is why it’s the best option to me. Lol!
• Turkey bacon: I tried this recipe using turkey bacon before because it’s all I had in the frig, and it was better than I thought, so turkey bacon is definitely a good alternative. Just adjust the cooking time because you can’t cook turkey bacon long.
• Beef bacon: Now, I never use beef bacon, but beef bacon packs a lot of flavor, and I’m sure it will taste just as good.

Cooking Time and Temperature

I fry the bacon first before adding it to the egg. This may seem obvious to those of us who cook, but I’ve been asked quite a few times if frying the bacon before adding it to the egg was necessary. And the answer is a resounding YES!

The omelet isn’t in the skillet for very long, so the bacon won’t completely cook for that short time period. Secondly, if you just add the bacon to the raw egg, it won’t make enough contact with the skillet to get crispy. Lol!

So frying it for a few minutes first is a must. When you do, you fry it until it’s crispy, about 5 minutes or so, along with the vegetables, to kill two birds with one stone. Then, set the bacon aside and break it up into small pieces.

That’s after it chills, of course. Then you spread it over the eggs once they’re almost done, along with the sauteed vegetables and cheese.

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The vegetables

• Sauteeing the vegetables: Whenever I cook an omelet, I saute my vegetables in the bacon grease while frying the bacon. I sautee them before adding them to the eggs because if you add them raw, they won’t cook completely before the omelet is done.
• Caramelizing vegetables: The last thing I wanna do is bite into raw veggies when eating my omelet. Sauteed caramelized onions and peppers are the way to go. The sweetness and flavor take the Omelet to another level!
• Finely chopped vegetables: Use finely chopped vegetables. They are supposed to complement the omelet and not become the main thing you taste because they can be very potent. So finely chopped is best.

The cheese and alternatives

• Sharp Cheddar: Cheddar’s sharp flavor pairs perfectly with eggs, making it my top choice for omelets. I think certain cheese taste better with different combinations of meat and vegetable add-ins.
• Mexican blend: I’ve recently tried using Mexican blend cheese (a combination of Cheddar, Monetary Jack, Queso Quesadilla, and Asadero cheeses), and it hit the spot. Mexican blend would be my first choice of cheese for omelets now because it’s a variety of cheeses.
• Melting cheese: One thing you want to make sure of is to use cheese that melts well because you want your omelet to be nice and cheesy. Cheese like Parmesan don’t melt as well, so be mindful of that. So if you use it in conjunction with a melting cheese like Mozzarella,

The seasonings and alternatives

Salt: Ok, so you obviously need salt for taste – don’t want a bland omelet. But you really don’t need much salt or seasonings at all for this recipe. Especially if you’re using pork bacon which already has salt in it.

This is a recipe you can really do without salt. With the sharpness of the cheese and the saltiness of the pork bacon. You can eat this and be satisfied, especially if you don’t eat salt or have a high sensitivity to it.

But if you’re like me and like ya food well seasoned, a little salt won’t hurt. But just use a small amount to take the omelet up a notch, after all it’s just an omelet we’re making here.

Now I personally like to keep it simple with salt but here are some other good options below. And the other seasonings that are important for flavor.

• Salt to taste: Salt is for taste, but everyone has different sensitivities to salt. So use as much as you want.
• Seasoning salt is a good alternative: Seasoning salt has more flavor than salt and is the perfect complete seasoning. Salt is stronger, so be mindful that if you use the same amount, it won’t be as seasoned.
• Adobo is a good alternative: Adobo seasoning is easily my 2nd favorite complete seasoning. I just love adobo and it’s flavor, you can use a little of this to give the omelet more taste if you don’t want to use salt..
• Garlic powder: Garlic powder adds another layer of flavor to the omelet and gives it more swag. That’s why I love using it, but I only use a little because garlic is strong, and there are already a lot of acidic vegetables we’re using.
• Minced Garlic is a good alternative: If you don’t have garlic powder but have minced garlic, use it. Just use a little like a teaspoon or so. Add it to the skillet when the vegetables and bacon are almost done so it doesn’t burn.
• Garlic paste is a good alternative: Garlic paste can be used, too, if you have it on hand. All you need is a little bit, so again, don’t overdo it. I have to emphasize this because garlic is strong, and we’re only making an omelet here.
• Black pepper: Black pepper, as I always say, makes everything taste better, and it adds a hint of spice to the omelet, so make sure not to use a lot of it. Just a little is enough and all you need.
• White pepper: You can use white pepper. I like to use white peppers on my scrambled eggs, especially when I’m making them for guests because people are so weird about seeing black specs in their eggs.

How to make a bacon & cheese omelet

1. Chop up the vegetables and saute with the bacon.
2. Break bacon up into small pieces.
3. Beat eggs up and fry.
4. Add chopped vegetables, bacon, and cheese, then flip.

Grandma Gwen’s Bacon & Cheese Omelet Recipe

Tips for best results:

• Use 2 spatulas: Using two spatulas! Using two spatulas makes flipping the omelet much easier. It also prevents it from breaking and from it landing too hard and oil splashing on you. Lol!
• Use a non-stick skillet: To prevent your omelet from sticking and breaking apart, use a good non-stick skillet. Eggs stick easily, so investing in a high-quality pan is a good idea.
• Add cheese when the eggs are done: Adding the cheese too early can prevent the eggs from fully cooking. So add the cheese once the egg is fully done, then flip one end of the omelet over the other.

Add-ins & variations:

• Ham: Ok, so when it comes to meat, ham is one of my favorite choices for an omelet. I slice the ham into thin pieces, fry it for a few minutes to brown it, and then add it to the omelet. Delicious!
• Sausage: When it comes to sausage, you can add hot sausage to it, turkey brown and serve sausage, they’re good, or even pork links. Any sausage of your choice should work.
• Spinach: My grandma Gwen would put spinach, tomatoes, and Mozzarella cheese on her omelet. A spinach tomato omelet is a good choice for those who aren’t in the mood for meat.
• Tomatoes: Tomatoes are a popular omelet add-in. Just like onions and peppers, people use tomatoes almost as much. If I use them, I sautee them first a little, just like I do with onions and peppers.
• Mozzarella cheese: Mozzarella cheese is the perfect cheese for an omelet because it stretches. Besides, mozzarella tastes good with almost anything.
• Pepper jack: Pepper jack cheese taste great on an omelet, most cheese does but if you ever wanna spice things up, pepper jack cheese is definitely the way to go.

What to serve with a bacon & cheese omelet

• Grits: Don’t we all love to eat grits with cheese in them? Sometimes with bacon and eggs on the side? Well, all those ingredients are in this omelet, so it’s obvious that grits are a perfect choice to serve with this omelet.
• Home-fried potatoes: Home-fried potatoes taste great with everything in this omelet as well: eggs, bacon, green peppers, and onions. Most people put peppers and onions in their home-fried potatoes. So you know it’ll taste good with this omelet.
• Has browns: Speaking of potatoes, hash browns are probably one of my new favorite things to eat with an omelet. I had some recently and enjoyed it is an understatement. I was in heaven while eating the two.
• Toast: You have everything you need in an omelet, including protein, vegetables, and carbs if you want, so all you really need is a nice piece of buttered toast with some jelly on top. Toast is not a bad option if you want to keep it simple and are eating the omelet by itself, which is how I usually eat it.
• Ketchup: Now you may be wondering why I have ketchup listed when it’s just a condiment, not a side. Just wanted to list this for foreigners looking for something to dress it up with. So, if anyone making an omelet for the first time want to know what condiment to use, ketchup is it.

FAQs (Frequently Asked Questions)

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Other breakfast recipes you might like:

• McCloud’s Easy Southern Scrapple Recipe
• The Best Scrambled Eggs Recipe
• The Best Homemade Country Sausage Gravy Recipe
• Delicious Baked Sausage and Potatoes Recipe
• The Best Creamy Southern Style Grits

Ok yall, that’s it for now. I really want you all to give this omelet a shot. I know y’all will love it. Leave a comment below telling viewers how you liked it, and make sure to share, rate, and subscribe for more delicious recipes. Be blessed!

Enjoy, later!
PBJ~

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Grandma Gwen’s Bacon & Cheese Omelet Recipe (The Best Egg Omelet Ever)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

• Author: PhillyboyJay
• Prep Time: 12 Mins
• Cook Time: 8 Mins
• Total Time: 20 Mins
• Yield: 1
• Category: Breakfast
• Cuisine: American

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Description

A homemade omelet filled with bacon, onions, peppers, and cheese. 

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Ingredients

• 2 Large Eggs
• 1 Tbs Vegetable Oil
• 2 Tsps Milk
• 2 Pork Bacon Strips
• 3 Tbs Onions, finely Chopped
• 2 Tbs Green Peppers, finely chopped
• 2 Tbs Red Peppers, finely chopped
• 1/4 Cup Cheddar or Mexican Blend Cheese
• 1/4 Tsp Salt
• 1/4 Tsp Garlic Powder
• 1/8 Tsp Black Pepper

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Instructions

1. Crack the eggs and add them to a small mixing bowl.
2. Add in the milk and seasonings, then whisk well and set it aside.
3. Chop the onions and peppers into small pieces.
4. Place a skillet over medium-high heat (7) and add in the oil.
5. After 2 minutes, add in the bacon, onions & peppers, and fry for 4 minutes, then remove and set aside.
   Fry the bacon on each side for 2 mins and stir the onions and peppers around the skillet
6. Once the bacon chills, break it into small pieces.
7. Place the same skillet over medium heat.
8. Add in the eggs, then spread the bacon, onions, and peppers over the eggs.
9. After 2 minutes, sprinkle the cheese all over the eggs.
10. Wait 2 more minutes, then get a spatula and flip one side of the egg over the other to form an omelet, and cut the fire off.

Notes

I used a gas stove so the cooking time may differ if you’re using a non-conventional stove.

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Nutrition

• Serving Size: 1