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Spicy Bacon Omelet
(2 servings) Printable Version
- dash of worchestershire sauce
- 6 eggs
- shredded cheese (preferably a cheddar or colby)
- 1/2 pound pepper-smoked bacon
- Tabasco sauce (add to taste)
- 1/4 cup milk (2% milk fat works best)
1. Fry the bacon in a large skillet, then set aside. Leave the bacon grease in the skillet, but don't let it get too hot.
2. take a breakfast cereal bowl. toss in that dash of worchestershire sauce. Now dump the sauce into the sink, the only amount you'll need left is whatever adheres to the bowl (Fiestaware works best for this trick)
3. Mix the six eggs, tabasco sauce, and milk into the bowl with the worchestershire sauce. Scramble well.
4. Scramble it one more time, just to be sure.
5. Now pour that scrambled mixture into the skillet with the bacon grease. Mix them all together with a spatula. I recommend dicing the eggs into small pieces with the spatula as it cooks.
6. Once the eggs are almost done, put them into one half of the skillet and put the shredded cheese onto them. Let this sit in the skillet until the cheese is almost dripping off the eggs.
7. Scatter some more cheese gratings on a plate, place the eggs onto said plate, and enjoy!
Not being a culinary expert, very little in this recipe is accurately measured out. The true spirit of this breakfast is to wing it! Add whatever you want to, this is the barebones recipe I enjoy personally.
Mr Breakfast would like to thank Caxtonia for this recipe.
Recipe number 1759. Submitted 6/4/2006.
| Latest Breakfast Lover Comments for Spicy Bacon Omelet |
Overall Average Rating = 3 (out of 5)
By kae
| Recipe Rating (out of 5): |  |
Great flavor. WAY to greasy. Cooking the eggs in the bacon grease gives it a really good flavor kick, but if you actually cook as much bacon as the recipe calls for, the grease is extensive. I would almost half it. To keep the flavor but get rid of all the extra liquid.
Comment submitted: 11/1/2009 (#8945)
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