This Bacon Cheddar Omelet is cooked on our Blackstone Griddle and is one of my favorite breakfasts. The Blackstone Griddle will bring a taste of Country Kitchen right to your home. You can cook this Cheesy cheddar bacon omelet on the stove if you don’t have one of these handy portable griddles, just use a non-stick pan.
Homemade Easy Bacon Cheese Omelet
Omelets are one of those foods that are SO easy to make, but we don’t eat enough of them! I forget how versatile eggs are sometimes, so I’m doing my part here to remind you how easy omelets make a big weekend breakfast or even a quick weeknight brinner.
How to make an omelet
Omelet making is super easy! Just follow these easy steps and check out my tips for a great omelet every time.
Beat it well!
You really have to put some effort into beating your eggs to get the best results with an omelet. Whip them until the yolk and whites are fully incorporated, and then beat them well again after you add in your milk.
Butter it up!
After you have heated up the griddle and beating your eggs throw some butter on the griddle (or bacon grease!) Make sure your butter does not brown because it will make the omelet look like it is burnt. Make sure the cookware is heated so the edges set immediately.
You gotta stir it!
I know. You wouldn’t think so, but you need to give it a little stir before it is set to get a fluffy, thicker omelet.
So stir the middle a little bit. Till all the egg is almost cooked but still soft.
Don’t stuff it too full.
Sprinkle some cheese and bacon into the center of the omelet. Just a small amount, otherwise you won’t be able to fold your Bacon Cheddar Omelet all the way. Each side should come in to meet and overlap in the middle, making the toppings you sprinkled dead center. It will create something like an envelope.
I am aware that the omelet fold can be quite the task for a new omelet chef. Don’t worry about it too much though. A broken omelet can just be chopped up and made into a scramble.
More Blackstone Recipes here!
How to cook the bacon
Bacon seems like it is really simple to make, but it is actually really easy to make crappy bacon. I’ve had it MANY times. Turns out, the key to cooking bacon is to cook is slow and evenly. It has to have an even bite, not be crunchy but also not floppy, and the far needs to be perfectly rendered.
My favorite way to do that is to make Traeger Bacon and pop the strips on the Traeger to give it a perfectly even crisp everybody in the family will love. It will also save you a significant clean-up if you line the pan with non-stick foil.
Then, reserve the grease to make your eggs with instead of butter! Infuse more bacon flavor right into those eggs.
What kind of cheese should I use?
Cheddar is usually my go-to for omelets, especially when bacon is involved. Mild cheddar is less aged than sharp cheddar. I personally prefer sharp but, if you’re looking to add zing use pepper jack cheese instead.
Make my Traeger Banana Bread too!
How do I know if my omelet is actually done?
The bottom of your omelet should be firm but the top should still look a little wet. When you wait until the top is dry your omelet will be just that, dry.
I am not a huge fan of runny scrambled eggs, so way back the first time I made an omelet I was a little iffy about how the texture would turn out. The eggs finished cooking perfectly after I folded it though. This is a great pointer to give you that diner omelet right in the comfort of your own cooking space, especially if you are using the Blackstone Griddle.
I like to cover it using a melting cover on the griddle or the stovetop to make sure it cooks all the way through without browning. You can see a link to the one that I use down in the recipe card.
How to RE-SEASON your Blackstone
What else can I make with this cheese-filled omelet?
To make this perfect omelet even better cook some of my Easy Fresh Hashbrowns. They are way better than the frozen ones. A griddle is perfect for cooking hashbrowns, diner-style.
A tasty hot breakfast always goes good with toast or pancakes.
- 12 pieces thick cut bacon
- 6 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder
- 3 tablespoons whole milk (or half and half)
- 2 teaspoons butter or cooking oil
- 1/2 cup shredded cheddar cheese
- Fry your bacon over medium heat until it is crisp. Give half of the bacon a rough chop.
- Crack all your eggs into a medium sized bowl and mix thoroughly with a fork or whisk.
- Add the salt, pepper, garlic, onion powder, and milk into the eggs and mix well. Set egg mix to the side.
- Turn your griddle or stovetop to medium-low and let it come to temp.
- Use half of your butter or oil on the cooking surface and pour half of your egg mix down.
- Let cook for 1-2 minutes until most of the egg mixture is cooked through.
- Add half your chopped bacon and shredded cheese to the middle of the eggs, and fold over both ends with a spatula like a burrito. Cover with a melting lid to finish the cooking. If you do not have one, you may want to carefully flip the omelet once.
- Remove from the cooking surface, plate and eat.
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Amount Per Serving: Calories: 382Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 334mgSodium: 1085mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 25g