Reviewed: Jan. 10, 2012

My husband was so full with just the omelet. He liked it a lot.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pampered.chef.Lauren

Reviewed: Oct. 26, 2011

We really liked this! Here's how I did mine: cooked bacon in skillet then put aside. Added defrosted hash browns and chopped onion to hot bacon grease, cooked for probably 10 mins. Then put that oven-proof skillet in oven and cooked for 30 mins at 375. Whisked 8 eggs with about a cup of milk and poured over hashbrowns. Topped with the crumbled bacon then half with shredded cheese (I don't like cheese but hubby does) and cooked for another 30-35 mins or until eggs looked cooked enough for our tastes. I did let it sit for about 5 mins b/f cutting. I then just cut it like a pie. It was delightful and will definitely make again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

klhskygirl

Cooking Level: Intermediate

Home Town: North Little Rock, Arkansas, USA

Reviewed: Oct. 24, 2011

Yum! I used purple onion and a yellow pepper instead of the green. Served with fresh jalapeno slices and salsa! Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mommyluvs2cook

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Oct. 23, 2011

Although making an omelet eludes me, I used all the ingredients and cooked in a big skillet. Used precooked crumbled bacon from Costco and roasted red bell pepper instead of raw green. Pepperjack instead of cheddar. It's an easy recipe to customize and everyone loved it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ZACHANDBECKY

Reviewed: Nov. 22, 2010

So good! I used the frozen home style hash browns that already have the peppers and onions in it to save a few steps, added a little garlic powder, and instead of 4 pieces of bacon used 6. VERY GOOD, and simple!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kjhoek

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Reviewed: Jan. 19, 2010

Really good and really easy! Will definitely make again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MINNIE000

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jan. 12, 2010

You can make this so many different ways! Adding mushrooms, olives, or even cherry tomatoes (added closer to the end) is great, as is using sausage (or vegetarian sausage) or ham or leaving out the meat completely. I am lazy so I don't bother beating the eggs or adding the milk- I just crack the eggs into the pan, stir everything up, add the salt and pepper, and stir until the eggs are set. Remove from heat, add the cheese, give it a couple stirs then let it sit for a minute so the cheese can melt. Doing it this way saves time and the cheese ends up binding the other ingredients together somewhat anyway. Regardless of how you make this and what you put in, it is a great, quick and delicious meal for any time of day.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

The Bunny Chef

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Jan. 5, 2010

I didn't realize this was already a submitted recipe until I went searching for ingredients! I make something so similar to this, I just added it here. I double or triple everything, since I'm feeding 5 people. I use turkey bacon. Rather than chopping up onions and peppers, I use the O'Brien shredded hashbrowns with onion and green pepper. And I add a bit of chive on the top to breakfast a bit of flair! A delicious family favorite!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

honeyB

Cooking Level: Intermediate

Home Town: Greenfield, Illinois, USA

Living In: Jacksonville, Illinois, USA

Reviewed: Jul. 31, 2009

A really good meal. Next time I might substitute feta cheese for the cheddar and add some diced tomato and black olives for a greek omelette.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

The Baking Bookworm

Cooking Level: Intermediate

Reviewed: May 2, 2009

I've been making this recipe for 30 plus years but with a couple of variations. I have used both sausage and bacon with great results. I have made this several times for the office and I put it all in a 9X13 pan and bake it. I was the office cook! I would usually make two pans, one with jalapeños and one with out. I fry the bacon or sausage and put the hash browns in the bottom of the pan without browning. I beat up 12-14 eggs, 2 T of milk and salt and pepper to taste. I add the crumbled bacon and cheese to the eggs to coat them well and pour over the hash browns. I cover the pan with foil and bake in a 375 oven for 30 minutes, remove the foil and cook for an additional 30 minutes or until an inserted knife comes out clean. This dish is great for breakfast, lunch or dinner and the leftovers are even better!

Was this review helpful? [ YES ]
12 users found this review helpful