Omelet in a Hole Recipe
Introduction
Omelet in a Hole is a fun and delicious twist on the classic egg-in-a-hole. Packed with colorful peppers, crispy bacon, and melted cheddar, it makes a hearty breakfast or brunch that’s both visually appealing and satisfying.
Ingredients
- 6 pieces sandwich bread (square shape)
- 2 tablespoons butter
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ onion, diced (about ¼ cup)
- 8 strips bacon, cut into bite-sized pieces
- 6 eggs
- Salt and pepper, to taste
- 1 cup white cheddar cheese, shredded and divided
- Butter, for cooking the omelet
Instructions
- Step 1: Take each slice of bread and using a knife, cut out the center part leaving an outline around the crust. Save the cut-out pieces for later.
- Step 2: In a large nonstick skillet, melt 2 tablespoons butter over medium-high heat.
- Step 3: Add diced red and green bell peppers, onion, and bacon. Cook, stirring frequently, until bacon is fully cooked and vegetables are tender. Remove mixture to a bowl and set aside.
- Step 4: Empty any excess grease from the skillet and wipe it clean carefully as it might still be hot.
- Step 5: In a medium bowl, whisk eggs with salt, pepper, and half of the shredded cheese (½ cup).
- Step 6: Heat the skillet over medium heat with a small pat of butter. Place 1 or 2 bread slices (depending on skillet size) onto the skillet.
- Step 7: Spoon about 1/3 cup of the pepper, onion, and bacon mixture into the hole in the bread, spreading evenly from crust to crust.
- Step 8: Pour approximately 1/3 cup of the egg mixture into the center over the filling.
- Step 9: Sprinkle a little of the remaining cheese on top of the egg mixture.
- Step 10: Carefully place the cut-out bread pieces back into the holes and press down gently.
- Step 11: Cook for 1-2 minutes, then using a spatula, hold the bread in place and flip it over. Cook the other side for another 1-2 minutes until golden and the eggs are set.
- Step 12: Add more butter to the skillet as needed before cooking the remaining bread slices.
Tips & Variations
- For a veggie-packed version, add mushrooms or spinach to the pepper and onion mixture.
- Substitute bacon with cooked sausage or turkey bacon for different flavors.
- Try different cheese varieties like Monterey Jack or pepper jack for a spicy kick.
- Use whole wheat or multigrain bread for a healthier option.
Storage
Store leftover omelet in a hole in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to retain crispiness. For best texture, avoid reheating too long to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegetarian?
Yes, simply omit the bacon and add extra vegetables like mushrooms or spinach to keep it flavorful and hearty.
What can I use if I don’t have white cheddar cheese?
You can substitute with any cheese that melts well, such as mozzarella, gouda, or a mild cheddar. Choose one that suits your taste preference.
PrintOmelet in a Hole Recipe
Omelet in a Hole is a creative twist on the classic egg-in-a-hole recipe, featuring a flavorful mixture of sautéed bell peppers, onions, crispy bacon, and melted white cheddar cheese sandwiched inside toasted bread. This hearty breakfast or brunch dish combines textures and flavors, delivering a satisfying meal that’s both comforting and visually appealing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
For the Bread and Omelet:
- 6 pieces sandwich bread, square shape
- 2 tablespoons butter
- 6 eggs
- Salt and pepper, to taste
- 1 cup white cheddar cheese, shredded and divided
- Butter, for cooking the omelet
For the Filling:
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ onion, diced (about ¼ cup)
- 8 strips bacon, cut into bite-sized pieces
Instructions
- Prepare the Bread: Using a knife, cut out the center part of each slice of bread, leaving an outline around the crust. Save the cut-out pieces for later use.
- Sauté Vegetables and Bacon: In a large nonstick skillet, melt butter over medium-high heat. Add diced red and green bell peppers, onion, and bacon pieces. Cook, stirring frequently, until the bacon is fully cooked and vegetables reach desired tenderness. Transfer mixture to a bowl and set aside.
- Clean Skillet: Remove extra grease from the skillet and wipe it clean carefully as it may still be hot.
- Mix Eggs: In a medium bowl, whisk together eggs, salt, pepper, and half of the shredded white cheddar cheese (½ cup).
- Cook Bread and Fillings: Over medium heat, add a small pat of butter to the nonstick skillet. Place 1-2 bread slices (depending on size) in the skillet. Spoon about 1/3 cup of the pepper, onion, and bacon mixture into the center of each bread slice, spreading it crust to crust.
- Add Egg Mixture: Pour about 1/3 cup of the egg mixture into the center of each bread slice over the filling, filling the hole.
- Add Cheese and Top Bread: Sprinkle a little shredded cheese over the egg mixture, then carefully place the cut-out bread square back into the hole and press down slightly.
- Cook First Side: Cook for 1-2 minutes until the bottom bread is toasted and egg begins to set.
- Flip and Cook Other Side: Using a spatula and your hand to hold the middle piece in place, carefully flip the bread to cook the other side for 1-2 minutes until golden and the egg is fully cooked.
- Repeat: Add more butter to the skillet as needed and continue cooking remaining bread slices in the same manner.
Notes
- You can substitute bacon with sausage or omit for a vegetarian version.
- Feel free to use different cheeses such as mozzarella or pepper jack for variation.
- Cooking time may vary depending on skillet size and stove heat, adjust accordingly to avoid burning.
- Serve immediately for best taste and texture.
Keywords: omelet, egg in a hole, breakfast, brunch, bacon, bell peppers, cheese, sauté, fried bread
