Best Canadian Bacon Omelet Recipes

BRUNCH OVEN OMELET WITH CANADIAN BACON

Steps:

• Heat oven to 325°F. Place bacon slices on sheet of heavy-duty foil. Pour syrup over bacon. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Tilt dish so butter coats bottom. In large bowl, beat eggs, sour cream, milk and salt with wire whisk until blended. Stir in onions. Pour into baking dish.
• Bake omelet and bacon packet about 35 minutes or until eggs are set but moist and bacon is hot. Arrange bacon on omelet. Sprinkle with parsley.

CANADIAN BACON & CHEESE OMELET

Steps:

• Whisk eggs and cream together.
• Melt butter in a large skillet. Pour in eggs hot, lifting edges into center allowing uncooked egg to reach pan.
• When egg is set add the ham and cheese to one half of the omelet. Fold over other half cook for 15-25 seconds and invert onto a plate.

CANADIAN BACON OMELET

Steps:

• Combine eggs and 1/3 cup of the cheese.
• Melt butter in a skillet.
• Add potato, bell pepper, onion, bacon and garlic then saute 5 minutes.
• Stir in egg mixture and spread evenly in bottom of skillet.
• Cook over medium heat for 5 minutes or until almost set.
• Place skillet in preheated 450 degree oven for 5 minutes.
• Sprinkle with remaining cheese then bake until cheese melts.
• Cut into wedges and serve with a dollop of sour cream.

CANADIAN BACON AND POTATO OMELET

Steps:

• Whisk together eggs, egg whites, canadian bacon, cilantro, salt and pepper. Set aside.
• In non-stick skillet, add oil and saute onion for 1 minute then add potatoes and cook over medium heat until browned, about 5 minutes. Remove potatoes to a plate and set aside.
• Melt butter in the skillet and pour in egg mixture. The eggs should begin to set around the edges almost immediately. Lift edges and tilt skillet to allow uncooked egg to roll under cooked eggs. Continue until eggs are set.
• Sprinkle eggs with cheese and add potatoes to top of omelet then fold eggs over to enclose cheese and potatoes. Remove to a plate.
• At this point, I cut the omelet in half and place on two plates. I sprinkle a bit more cheese over top of omelet, add a dollop of sour cream and a sprinkling of pico de gallo.
• NOTE: I recently read a tip to cut the heat in jalapinos without sacrificing the flavor -- After seeding the peppers place in abowl of hot tap water for 10-20 minutes to soak out pepper oils which hold the heat of the peppers.

BETTY CROCKER OVEN OMELET WITH CANADIAN BACON

Steps:

• Prepare Canadian bacon in the oven by pouring the syrup over the bacon and broiling until desired doneness, flipping once.
• Heat oven to 325° F degrees.
• Heat the butter in a 13 x 9 x 2 inch dish until melted.
• Tilt dish to coat the bottom.
• Beat eggs, sour cream, milk and salt in a large bowl until blended.
• Stir in the chopped scallions.
• Pour into the baking dish.
• Bake omelet mixture about 35 minutes or until the eggs are set but moist.
• Arrange the omelet on a large platter and top with the broiled bacon.
• Sprinkle with parsley.

BRUNCH OVEN OMELET WITH CANADIAN BACON

Steps:

• BRUNCH OVEN OMELET1. Heat oven to 325°.2. Prepare Oven Canadian Bacon set aside. Melt margarine in rectangular baking dish, 13 x 9 x 2 inches, in oven tilt dish to coat bottom.3. Beat eggs, sour cream, milk and salt with fork or wire whisk until blended. Stir in onions. Pour into baking dish.4. Bake omelet mixture and bacon about 35 minutes or until eggs are set but moist and bacon is hot. Arrange omelet and bacon on large platter. Sprinkle with parsley.OVEN CANADIAN BACONReassemble slices of bacon on aluminum foil. Pour syrup over bacon. Wrap in foil place in shallow pan.1 SERVING: Calories 265 (Calories from Fat 160) Fat 18g (Saturated 7g) Cholesterol 350mg Sodium 1030mg Carbohydrates 6g (Dietary Fiber 0g) Protein 18g.

BRUNCH OVEN OMELET WITH CANADIAN BACON

Steps:

• Heat oven to 325°F. Place bacon slices on sheet of heavy-duty foil. Pour syrup over bacon. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Tilt dish so butter coats bottom. In large bowl, beat eggs, sour cream, milk and salt with wire whisk until blended. Stir in onions. Pour into baking dish.
• Bake omelet and bacon packet about 35 minutes or until eggs are set but moist and bacon is hot. Arrange bacon on omelet. Sprinkle with parsley.

CANADIAN BACON OMELET

Steps:

• 1. In skillet, sauté bacon strips in 2 tablespoons butter. Remove and keep warm. 2. In a bowl blend eggs, heavy cream, flour, salt, pepper, chives, and vermouth. Add 1 tablespoon butter to heated skillet if necessary. When hot pour in egg mixture and stir with a fork in a circular motion for a minute or two. When omelet is beginning to set, sprinkle bacon over top. Lift up omelet with spatula and let any uncooked portion run underneath. Cook until set and bottom is golden. Fold omelet and turn out onto heated plate. 3. Drizzle 1 teaspoon melted butter over top and sprinkle with parsley. Omelet can be left unfolded and served from skillet cut in wedges and sprinkled with parsley.