If you’re looking for an EASY breakfast or brunch recipe to feed a crowd, you’ve got to try this Giant Bacon and Bell Pepper Omelet. It hits the spot!

If you’ve ever had brunch at my house, you’ve probably eaten some version of this. I adore making a giant omelet! It’s s great way to serve bacon, potatoes, vegetables, and eggs all in one dish.

I came up with this dish spontaneously after a trip to the farmers market and I can’t stop making it! It’s such a delicious combination. I hope you love it as much as I do!

Giant Bacon and Bell Pepper Omelet

2 slices thick-cut bacon
1 cup diced potatoes (2 medium-sized new potatoes)
2 Tbsp diced onion
1/2 a green bell pepper, diced and seeds removed
1 jalapeño, diced and seeds removed
Salt, pepper
1 Tbsp unsalted butter
5 large eggs
3 Tbsp milk
Salt, pepper
1/4 cup white cheddar cheese, grated
1 Tbsp chives, chopped

1. Preheat oven to 350 degrees.
2. Cut bacon into small pieces and cook in a large skillet until crispy. Remove with a slotted spoon and pour out some of the oil.
3. Add diced potatoes and onion to pan and cook until golden brown, about 8 minutes, stirring occasionally. Add green bell pepper and jalapeño and cook for another few minutes just until softened. Season with salt and pepper.
4. While potatoes are cooking, whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp pepper.
5. When potatoes are golden brown, transfer mixture to a plate and drain oil. Lower heat and add 1 Tbsp butter to pan. Add egg mixture to pan. Turn off heat. Sprinkle with potato-vegetable mixture, and grated white cheddar cheese.
6. Immediately transfer pan to oven and let cook for eight minutes. Serve with fresh chives sprinkled on top.

Happy cooking,

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