Blackstone Griddle Bacon Cheese Omelet

Blackstone 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.

Bacon lovers will be all over this one, and cheese fans won't be far behind. Try it when you want something filling, familiar, and easy to cook outside without making a big mess in the kitchen.

This version is built for big appetites. Six eggs and twelve pieces of bacon make two large omelets, or enough for hungry breakfast eaters who want something more filling than toast and coffee. You can scale it down, but this is a great recipe when breakfast needs to feel like a real meal.

Why You'll Love This Dish

• Great For The Blackstone: The flat top gives you space to cook bacon and eggs without crowding the surface.
• Hearty And Filling: Eggs, bacon, and cheese make this a full breakfast that can stand on its own.
• Easy To Customize: Change the cheese, add vegetables, or use a different breakfast meat.
• Diner-Style Flavor: Crisp bacon, melted cheddar, and seasoned eggs give this a classic breakfast counter feel.
• Works Indoors Too: A nonstick skillet on the stove gets the job done when the griddle isn't an option.

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Thick-Cut Bacon - Thick bacon cooks up crisp with a meaty bite and gives the omelet bold flavor. Regular bacon works too, but watch it closely since it cooks faster.
• Large Eggs - Eggs are front-and-center here, so get the best eggs you can. You'll be shocked at the difference in flavor between a fresh farm egg and a budget grocery store egg.
• Salt - Bacon and cheese is salty, so use a light hand here. You can always salt the eggs after they cook if it needs it.
• Ground Black Pepper - Freshly ground pepper tastes best. If you want a milder pepper, try white pepper.
• Granulated Garlic - Garlic powder gives the eggs a deeper savory flavor without adding raw garlic texture.
• Onion Powder - Onion powder rounds out the seasoning and pairs well with cheddar and bacon.
• Cream Or Half And Half - A small splash helps loosen the eggs and gives the omelet a tender texture. Half and half makes the eggs richer.
• Butter - Butter adds flavor and helps the eggs release from the griddle.
• Shredded Cheddar Cheese - Cheddar melts well and gives the omelet sharp, familiar flavor. Shred your own for smoother melting.

Helpful Tools For This Recipe

• Omelet Ring: This keeps the eggs from being too thin on the griddle surface. Pull it off once the eggs set.
• Griddle Spatula: Handy for removing the omelet from the griddle. For the fold, I prefer to use a rubber scraper.
• Melting Dome: This helps the omelet cook all the way through without having to flip it.

Make Blackstone English Muffins!

How To Make This Recipe

1. Cook The Bacon: Fry the bacon over medium heat until crisp, then chop half of it into bite-sized pieces.
2. Mix The Eggs: Whisk eggs with salt, pepper, granulated garlic, onion powder, and cream until smooth.
3. Heat The Cooking Surface: Set the Blackstone or stovetop skillet to low, and grease it with butter or oil.
4. Cook The Omelet Base: Using an omelet ring, pour half of the egg mixture onto the surface and let it cook until mostly set. Remove the omelet ring, place it on the other part of the griddle, and repeat with the last half of the eggs.
5. Fill And Fold: Add chopped bacon and cheddar to the center, fold the sides over, cover with a melting dome, then cook until the cheese melts and the eggs are fully set.

Tips For Success

• Beat The Eggs 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.
• Use Lots Of Butter: After you have heated up the griddle and beaten 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.
• Stir: 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 Overstuff: 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.

Serve This With

• Crispy Blackstone Hashbrowns
• Blueberry Pancakes
• Blackstone French Toast
• Tropical Mimosas

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