This is a hearty and delicious way to start your morning. This baked omelet in a cast iron skillet only uses one pan and will be loved by all.
Table of contents
❤️ Why you’ll love this recipe
- Something new for your mornings! Everyone knows a good breakfast is important, but so often we get into a breakfast rut. Well, this omelet is a great recipe to add to your breakfast rotation.
- Easy to make. 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.
- So yummy. Tons of flavor and golden brown potatoes and crispy bacon. What’s not to love?
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this one-pan meal:
- diced potato
- chopped onion
- heavy cream
- shredded cheddar
- chopped scallions
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- 8-inch cast iron skillet
Step One: precook the bacon, onion, and potatoes
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. Place a tablespoon of butter into the pan and cook the onions and potatoes until the potatoes are just tender, about minutes.
Step Two: add the eggs and bake
In a medium-sized mixing bowl, combine the remaining ingredients: the eggs, half and half, salt, pepper, cayenne pepper, and scallions. Make sure to mix everything thoroughly. Add the crumbled, cooked bacon and stir.
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 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.
🥫 Storage instructions
If you have any leftovers, don’t throw them out. Cut them into squares or triangles and pop 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.
No, not really. There’s a very tiny hint of heat, especially if you remove the seeds and membrane.
From our backyard chickens! Here are the varieties we raise to get such pretty colors.
👩🏻🍳 Expert tips
- You can 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 like heat, use green bell pepper instead of a jalapeno.
📘 Related Recipes
🍽 Serve it with
- Fresh fruit! This dish is basically a complete breakfast without the need for much else.
- If you really want to go crazy, add a breakfast cake like triple berry coffee cake.
📖 Here’s the recipe
Baked Omelet in a Cast Iron Skillet
- 4 slices of bacon
- 1 tablespoon butter
- 1 cup diced potato
- 1/2 cup chopped onion
- 6 eggs
- 2 tablespoons cream
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- pinch cayenne pepper
- 1/4 cup shredded cheddar
- Preheat oven to 350 degrees.
- Cook the bacon in an 8 inch skillet until crisp, over medium low heat. Remove to a paper towel lined plate, and pour out most of the grease. Add a tablespoon of butter to the pan and cook the onion and potatoes until the onion is starting to brown and the potatoes are tender, about ten minutes.
- Mix the eggs, salt, pepper, cayenne, and scallions in a medium mixing bowl. Add the cooked bacon into the egg mixture and mix. Pour into the skillet over the cooked onion and potatoes. Bake for 10 minutes, then top with shredded cheddar and bake a few minutes more. Serve immediately, directly from the pan.