Cream cheese-filled omelette with bacon, topped with garlic butter sautéed chorizo, Jack cheese and green onions.

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. In the same skillet, add chorizo and sauté until browned and cooked through. Set aside.

Prepare the Bacon and Chorizo

In a bowl, whisk the eggs with salt and black pepper. Heat a non-stick skillet over medium-low heat and melt 1 tablespoon of butter. Pour in the egg mixture, tilting the pan to spread it evenly. Cook until the edges start to set.

Make the Omelette

Once the omelette is mostly set, add cream cheese, crumbled bacon, and half of the Jack cheese to one half of the omelette. Fold the other half over the fillings.

Add Fillings

Cook for another minute until the cheese has melted and the omelette is cooked through. Slide it onto a plate.

Finish Cooking

In the same skillet, melt the remaining butter and sauté the sliced green onions for about 1 minute. Add the cooked chorizo back into the pan and mix.

Prepare the Topping

Top the omelette with the chorizo and green onion mixture, and sprinkle the remaining Jack cheese on top. Serve immediately.

Serve

eggs

cream cheese

bacon

chorizo

Jack cheese

green onions

butter

salt

black pepper

Bacquezo® Omelette

Make Bacquezo® Omelette Recipe in just 30m. Cream cheese-filled omelette with bacon, topped with garlic butter sautéed chorizo, Jack cheese and green onions.

Bacquezo® Omelette Recipe

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