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This Omelet in a Hole recipe is quick and easy, perfect for a fun family breakfast. The toast in this recipe is filled with an omelet loaded with scrambled egg, crisp bell pepper, melted cheese and crisp bacon. Kids and adults alike go crazy for this delicious and hearty recipe!
Looking for more breakfast inspiration? Check out these popular favorites: Instant Pot French Toast, Sausage Breakfast Casserole and Cherry Breakfast Braid.
MORE BRUNCH RECIPES:
Lemon Blueberry Bread | Blueberry Coffee Cake
OMELET IN A HOLE INGREDIENTS
You will need:
- 6 slices of sandwich bread (square shaped)
- 1 red bell pepper
- 1 green bell pepper
- 8 strips of bacon
- ½ onion
- 2 tablespoons butter
- 6 eggs
- Salt & black pepper to taste
- 1 cup white cheddar cheese, shredded
- Extra butter (for cooking the omelet)
SUBSTITUTIONS AND ADDITIONS
MEAT: Use your favorite breakfast meat — for example, sausage is a popular addition in our house.
VEGETABLES: Try any vegetables that you’d like to see in your omelet! Tomatoes, mushrooms, broccoli, zucchini, spinach — all are great ways to sneak in an extra serving of veggies. Just be sure to cut them into bite-sized pieces first.
BREAD: You can use any type of bread for this recipe. Square-shaped bread is best. It’s also easier to use bread that’s not too small as you’ll need plenty of space to cut a hole in the middle. Try this recipe with white, wheat, multi-grain, etc. bread. There are no limits as long as you can slice it and cut a hole in the middle.
CHEESE: Swap out the suggested white cheddar cheese for your favorite alternative. Any cheese (or more cheese) is always tasty in this recipe.
HOW TO MAKE THIS OMELET IN A HOLE RECIPE
STEP 1: Take each of the bread slices and use a knife to cut out the center part of the bread, leaving an outline around the bread crust. Save the piece that you cut out for later use.
PRO TIP: Use a cookie cutter to cut a fun shape (instead of a square) into your bread. Just be sure that the hole is large enough to add the omelet filling.
STEP 2: Melt the butter in a large nonstick skillet over medium-high heat.
STEP 3: Add the peppers, onions, and bacon, stirring frequently until the bacon is fully cooked and the vegetables are tender. Remove to a bowl and set aside.
STEP 4: Empty out the grease from the skillet and wipe it clean. Be careful as the grease may still be very hot.
STEP 5: In a medium bowl, whisk together the eggs, salt, pepper, and ½ cup cheese.
STEP 6: Depending on the size of your skillet, add 1-2 slices of bread at a time. Over medium heat, place a small pat of butter and then add the bread to the skillet.
PRO TIP: If you have a longer griddle with a solid cooking plate instead of the skillet, you could cook more of these omelets at one time.
STEP 7: Spoon some of the pepper, onion and bacon mixture into the middle of the bread (about ⅓ cup). Spread it around so that it fills the space in the middle of the bread from crust to crust.
STEP 8: Next, pour some of the egg mixture into the center of the bread until it fills the space (about ⅓ cup, depending on the size of your bread).
PRO TIP: Make sure your bread is laying nice and flat so that none of the egg leaks out underneath the bread.
STEP 9: Sprinkle a little cheese over the omelet mixture. This will give it a nice cheesy, baked finish.
STEP 10: Carefully put the square piece of bread that was previously cut out on top of the egg and gently push it back into the hole. Push it down slightly, so that it stays in place. Cook for 1-2 minutes.
STEP 11: Use your spatula under the bottom of your bread and your hand on top to keep the middle of the bread in place and flip it over. Cook the other side for 1-2 minutes.
STEP 12: Keep cooking the bread (1 or 2 slices at a time) until done. You may need to add a pat of butter to the skillet in between batches.
HOW TO SERVE
Serve your omelet in a hole with breakfast sides like orange juice, fruit, hash browns, or bacon. For a delicious brunch spread, you could also add a few sweet treats to your table. Try our cherry danish and blueberry muffins with sour cream.
This recipe also makes an easy breakfast in bed recipe! Deliver it on a tray with a side of fruit and a cup of coffee for the perfect breakfast in bed.
STORAGE
IN THE FRIDGE: While this recipe is best eaten right away, you could store any leftovers in an airtight container for 1-2 days.
IN THE FREEZER: We do not recommend freezing this recipe.
This Omelet in a Hole recipe is simple to make and has endless possibilities. Pick your favorite omelet ingredients and make your own custom breakfast dish fit for a king or queen.
FAQ
Omelet in a hole is a tasty twist on ‘Toad in a Hole.’ In both recipes, a hole is cut into the middle of a slice of bread, filled with egg and toasted. In this recipe for omelet in a hole, slices of bread are filled with a delicious mix of egg, cheese, bell peppers, and bacon. It’s toast and an omelet in one. The ultimate breakfast.
We highly recommend eating your omelet in a hole fresh off the stove but if you have leftovers, you can store them in the fridge for 1-2 days, reheating in the microwave when you are ready to eat them.
You can customize this recipe to whatever fillings you enjoy in omelets. Add fewer or more veggies, meat and cheese to the center of the bread.
MORE BREAKFAST RECIPES
SAVORY: Biscuits & Gravy | Cheesy Potato Casserole
SWEET: French Toast Casserole | Cinnamon Roll Monkey Bread
Omelet in a Hole
Ingredients
- 6 pieces of sandwich bread square shape
- One red bell pepper diced
- One green bell pepper diced
- 8 strips of bacon cut into bite-sized pieces
- ½ onion diced (about ¼ cup)
- 2 tablespoons butter
- 6 eggs
- Salt and pepper to taste
- 1 cup white cheddar cheese shredded, divided
- Extra butter for cooking the omelet
Instructions
- Take each slice of bread and using a knife cut out the center part of the bread leaving an outline around the bread crust. Save the piece you cut out for later use.
- In a large nonstick skillet place the butter and melt it over medium-high heat.
- Add the peppers, onions and bacon and cook stirring frequently until the bacon is fully cooked and vegetables are to your desired tenderness. Once done remove to a bowl and set aside.
- Empty out the extra grease and wipe the skillet clean. Be careful as it might still be hot.
- In a medium bowl whisk the eggs together with the salt and pepper and ½ cup cheese.
- Depending on the size of your bread and your skillet you can work on 1-2 pieces at a time. Over medium heat place a small pat of butter and place bread into the nonstick skillet.
- Spoon some pepper, onion and bacon mixture into the middle of the bread and spread it around crust to crust (About 1/3 cup if you want to measure)
- Next pour some of the egg mixture into the center until it fills the bread. (About 1/3 cup if you want to measure)
- Sprinkle a little bit of cheese over the omelet mixture.
- Next carefully put the cut out square piece of bread back into the hole and push it down slightly.
- Cook for 1-2 minutes. Then carefully using a spatula and your hand on top of the bread to keep the middle piece of bread in place, flip the bread over. Cook the other side 1-2 minutes.
- You may need to add a little butter to the skillet before cooking the next batch.
This is such an easy classic for breakfast, brunch, or even dinner. Love these!