Bacon Omelet Cheddar Cheese - Recipes

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Tip: Try omelet cheddar cheese for more results.

Results 1 - 10 of 27 for bacon omelet cheddar cheese

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1. BAKED ENGLISH OMELET

Beat eggs with wire whisk ... Stir in seasonings, Cheddar cheese, onion, and bacon. Melt butter in a 9 inch frying pan or omelet pan. Pour egg mixture in ... cholesterol, 212 mg. calcium.

2. HASH BROWN OMELET

Shred cheese and set aside. Shred together ... large skillet fry bacon until crisp. Crumble bacon, saving ... loosen bottom of omelet and cut into wedges. Makes 6 servings.

3. WESTERN OMELET

Grease 9 x 13 inch ... milk, pepper. Brown bacon until limp; drain most of ... the bread. Sprinkle cheese on top of that. Pour ... degrees for 1 hour.

4. CHILI CHEESE OMELET

Line bottom of 6x10 inch ... layer of grated Cheddar cheese. Beat eggs with cream, ... cheese. Add crumbled bacon or sausage. Bake uncovered 30 ... and serve at once.

5. FLUFFY BACON - CHEESE OMELET

Cook bacon, preferably in non-stick electric ... smooth; add Swiss cheese. Add salt to egg ... and sprinkle with cheddar cheese and bacon. Cover and ... is melted and omelet is set. Sprinkle top with ... cheese in thin slivers.

6. HASH BROWN OVEN OMELET

Brown onions and green pepper ... potatoes. Top with cheese. Bake at 350°F for ... covered and refrigerated overnight and baked in the morning.)

7. OMELET CASSEROLE

Add milk, salt and pepper ... layer on eggs. Sprinkle cheese on top. Bake for 30 minutes at 350 degrees. Let set 5 minutes, then cut and serve.

8. HASH BROWN OMELET

Cook bacon; drain and set aside. ... of mixture. Sprinkle cheese over bacon. Cover skillet and ... until eggs are set, about 20 minutes. Serves 4.

9. HASHED BROWN OMELET

In 10-12 inch skillet cook bacon until crisp. Leave drippings in ... potatoes. Top with cheese and bacon. Cover. Cook over ... is done, loosen omelet. Fold in half. Serves 4.

10. HASHBROWN OMELET

Cook bacon in skillet or microwave; drain ... with bacon and cheese. Cover and cook over low heat about 10 minutes. Cut into squares. Serves 4.

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