Easiest Recipe for Bacon Mushroom Omelet loaded with Cheese. Beaten egg filled with sauteed mushrooms, bacon and cheese. This omelet becomes so fluffy and airy and a great way to start the day packed with protein.

Bacon mushroom omelet on a plate topped with spinach, tomatoes and green onion.

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This simple recipe for a classic American omelet is so easy to make. Unlike our Spinach Omelette which is loaded with veggies, this recipe is a simpler version.

difference between American omelets and french omelette?

There is a discrepancy in who originally invented an omelet (or omelette) so we won’t go into that. However, we will go into the different techniques in the preparation for both.

  • An American Omelet begins with beaten eggs in a skillet. As the eggs are cooked, the side of the eggs are lifted so the uncooked eggs can flow underneath.
  • With a French Omelette, once the eggs begin to cook, the pan is shaken for even cooking.
  • Traditional American ones are filled and folded in half while the French omelettes are folded in three.

Valentina breaks it down for you in simple terms: They are scrambled eggs cooked, ha!

try these other breakfast recipes:

Cheesy omelete loaded with bacon, tomatoes, and bacon on a plate topped with avocado and spinach.

how to make an omelet?

  1. Cook the Bacon & Mushrooms- Cut bacon into bite-sized pieces. Cook until browned, remove from pan. In the same skillet add the sliced mushrooms and saute until browned, lightly season with salt and pepper.
  2. Prepare Egg Mixture. Meanwhile, whisk together the eggs. Add in the half and half and season with salt and pepper.
  3. Cook omelet. Heat butter and oil in a pan, pour in the scrambled eggs. As the eggs are cooked, push edges of the mixture into the center allowing the uncooked liquid to flow underneath.
  4. Fill omelet. Add the sauteed mushrooms and bacon to half of the omelet and top with the cheese. Fold closed.

tips for the best breakfast omelet-

  • Can you reheat an omelet? Yes, to reheat an omelet, just add it back to a pan, close the lid and cook over low heat until its reheated.
  • What can I Serve breakfast with? Serve with avocado, diced tomatoes, fresh spinach or even Guacamole.
  • What Heat Do You Cook Omelet With? You never want to use high heat! For best results, cook omelet at medium heat with lid closed for even cooking.
  • Egg Whites- For a lighter and healthier omelet, use only egg whites and substitute half and half for milk or leave out the milk completely.
  • Open-Faced- You can turn any of our omelet filling options and prepare an open-faced omelet without closing the omelet. This is a great option for parties.

NOTE: We use a 12″ skillet like THIS one to make 2 omelets.

Loaded omelette recipe topped with spinach and avocado slices.

best combination for omelet filling-

We share some classic favorites options to use as filling for omelets and some untraditional fillings.

  • Cheese Blend- You can beat a classic cheese omelet. Though you can use sliced or shredded cheese, sliced cheese melts faster. You can really use any cheese you have on hand with great results!
  • Ham and Cheese- Ham and cheese is a classic filling. You can either add sliced ham and cheese or finely chop the ham before adding it.
  • Caprese Inspired filling- Like our popular Caprese Salad, the ingredients may be added as filing. Slice tomatoes and cheese and add as filling. Top with fresh basil and drizzle with Balsamic Glaze for the perfect finish.
  • Chives- Though it sounds simple, chives are the most wonderful compliment, with or without the cheese. Add the chives to the egg mixture or top before serving.
  • Philly Cheesesteak- If you have leftover Philly Cheesesteak Sandwich mixture, use it as a filling.
  • Vegetable- Saute all of your favorite vegetables and use as filling if you want a healthier option for breakfast.
  • Feta and mushrooms- Feta cheese and sauteed mushrooms with spinach are a great combination for filling.
  • Quinoa- If you have leftover from a Quinoa Bowl, heat the leftover and use it as filling for the omelet. Perfect for breakfast or brunch.
  • Steak- Leftover steak is great to use as a filling for a hearty breakfast.
  • Greek Omelet- All the amazing flavor you’d get in a Greek Salad but in omelet style. Add olives, tomatoes, red onion and Feta as filling!
  • Mexican- If you have leftover beans, they can easily be used as filling.
  • Herbs- Use your favorite herbs to add to the egg mixture. Cook with or without the cheese.
  • Hawaiian- Use a mixture of ham, cheese, and pineapples for a more adventurous filling.

Bacon Mushroom Omelet with Cheese

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5 from 2 votes
Homemade Bacon Mushroom Omelet with Cheese, breakfast ready in just 15 minutes. Fluffy scrambled eggs filled with bacon and sauteed mushrooms and cheese.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 omelets

Ingredients

  • 8 large eggs, whisked
  • 1/3 cup half and half
  • salt and pepper, to taste
  • 3 slices bacon, cooked
  • 4 oz mushrooms, sliced
  • 1/3 cup tomatoes, cubed
  • 1 cup shredded cheese
  • 2 tsp olive or Canola oil, divided
  • 2 Tbsp butter, divided

Instructions

  • Cut bacon into small slices and cook until desired crispiness.
  • Slice mushrooms and saute until fully cooked in the leftover bacon grease.
  • In a bowl, whisk together eggs add in the half and half and season to taste.
  • Heat a skillet with 1 tsp oil and 1 Tbsp butter until hot. Add half of the egg mixture and cook on low/medium heat until the bottom of the eggs are cooked, see tip.
  • Top with half the bacon, mushrooms, tomatoes, and cheese on one side of the omelet. Fold the empty side of the omelet over the toppings. Close the lid and cook until the cheese melts.
    Repeat with the second omelet.
  • Enjoy, friends!

Nutrition

Calories: 686kcalCarbohydrates: 7gProtein: 44gFat: 53gSaturated Fat: 25gCholesterol: 751mgSodium: 840mgPotassium: 655mgFiber: 1gSugar: 3gVitamin A: 1866IUVitamin C: 5mgCalcium: 548mgIron: 4mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)