Potato Bacon Omelet

Prep Time
Cook Time
Ready In

"I wanted a new way to use up part of a leftover baked potato,and came across this recipe in TOH's " The Best of Country Cooking 2014 ". I think it turned out extremely well. I did however change the amounts of a few ingredients, the original amounts will be in parenthesis. Submitted to " ZAZZ " on 1/6/15. " Keep Smiling :)"

Original recipe yields 1 serving


  • Serving Size: 1 (312.3 g)
  • Calories 515.9
  • Total Fat - 35.4 g
  • Saturated Fat - 13.6 g
  • Cholesterol - 467.4 mg
  • Sodium - 1005.9 mg
  • Total Carbohydrate - 17.8 g
  • Dietary Fiber - 2.2 g
  • Sugars - 4.5 g
  • Protein - 30.8 g
  • Calcium - 389.8 mg
  • Iron - 2.7 mg
  • Vitamin C - 8.3 mg
  • Thiamin - 0.2 mg

Step 1

In a small non stick skillet over medium heat,cook bacon and onion until bacon is crisp and onion is soft.

Step 2

Add the cubed potato and heat through then drain on paper towels and set aside.

Step 3

In the same skillet melt margarine over medium-high heat.

Step 4

Whisk the eggs,milk,salt,and pepper.

Step 5

Then add egg mixture to skillet(eggs should start setting right away).

Step 6

As the eggs start setting,push cooked eggs to center and let uncooked portion flow underneath.

Step 7

When eggs are set,sprinkle cheese on one side and top with potato/bacon mixture.

Step 8

Then cover potato mixture with other side of omelet,and slide onto plate.

Tips & Variations

No special items needed.



This is a great way to use up leftover cooked potatoes. Made this for our weekly “breakfast for dinner” night and it will be made again. Delicious and easy.

review by:
(14 Sep 2018)

dienia b

easy filling for mr picky

review by:
(9 Jan 2015)