Cast Iron Skillet Omelet with Bacon and Potatoes

This is a truly delicious way to start your morning, with lots of flavor and no anxiety-provoking flipping. This baked omelet in a cast iron skillet only uses one pan, is super easy, and will be loved by all.

You can make this for guests, but two adults will polish it off quickly. To feed more people, serve it with streusel-topped blueberry muffins and fruit, too.

Ingredients and Tools You’ll Need

It might seem like a lot of chopping, but chopping is the hardest part. After that’s done, it comes together fast without a lot of work. You can even chop all your veggies the night before and place them on a plate covered with plastic wrap to make your morning easier. If you don’t have a cast iron skillet, any oven-proof pan will work.

To feed more people, you can make adjustments in the recipe card at the bottom of this post by clicking the 2x or 3x to double or triple the recipe. If you have multiple skillets, you can do them all at once.

Equipment

• 8-inch cast iron skillet
• Spatula

Ingredients

• 4 slices of bacon
• 1 tablespoon butter
• 1 cup diced potato
• ½ cup chopped onion
• 6 eggs
• 2 tablespoons cream
• ¾ teaspoon salt
• ½ teaspoon pepper
• pinch cayenne pepper
• ¼ cup shredded cheddar
• 1 tablespoon scallions (optional)

How to Make

Step One: Cook The Bacon

Preheat the oven to 350℉ with the rack in the center.

We begin by cooking the bacon in the skillet until just crisp. Remove it to a paper-towel-lined plate to drain, and pour out most of the grease.

Step Two: Cook The Onion And Potatoes

Place a tablespoon of butter into the pan and cook the onions and potatoes until the potatoes are just tender, for about 10 minutes.

Step Three: Make Egg Mixture

In a medium-sized mixing bowl, combine the remaining ingredients: the eggs, cream, salt, pepper, cayenne pepper, and scallions. Make sure to mix everything thoroughly. Add the crumbled, cooked bacon and stir.

Step Four: Bake

Pour the egg and bacon mixture into the cast iron skillet, right on top of the onion and potatoes. Place the skillet into the oven and bake for about 10-15 minutes. The omelet will puff up a little. When it is nearly cooked, sprinkle the cheese on top and return to the oven for a couple of minutes to finish melting.

Serve immediately, directly out of the pan.

Storing & Serving

If you have any leftovers, don’t throw them out. Cut them into squares or triangles and pop them in an airtight container. You can microwave them and eat them within a couple of days. I also like them on toast as a little breakfast sandwich.

This dish is basically a complete breakfast without the need for much else.

• But you can serve some fresh fruit!
• If you really want to go crazy, add a breakfast cake like triple berry coffee cake.

Questions and Troubleshooting

More Breakfast Recipes To Try

Ditch the expensive store-bought cereal and start making these!

• Pick something simple and filling from this list of farmhouse breakfast recipes.
• Ham and hash brown casserole is perfect for serving a large crowd.
• But if your kids still ask for cereal, they’ll love this kid-friendly granola.
• If you’re willing to do a little work ahead of time, stock your freezer with homemade breakfasts to save your money and your mood. These jumbo chocolate chip muffins are a fantastic option for this.

Printable Recipe