Hungry for a filling breakfast? Whip up this bacon mushroom cheese omelette, with fresh spinach leaves thrown in for good measure. It’s delicious!
Updated 12/5/2025
Do you enjoy omelettes? My husband and I sure do but only eat them a couple times each month. The other day we enjoyed a homemade breakfast together.
I made us each a Bacon, Mushroom, Spinach and Cheese Omelette, and decided to share it on my blog because it tasted fantastic! Because we both work from home we had a late breakfast, which ended up being so filling we didn’t have to eat lunch!
We were thankful to be able to share a nice breakfast together, sip on coffee and talk about the day ahead of us. I’m confident you’ll enjoy this hearty omelette. Here’s how to make it.
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What’s IN This Bacon Mushroom Cheese Omelette?
The ingredients you will need are eggs, milk, salt, black pepper, butter, bacon, fresh mushrooms, fresh baby spinach, and grated cheddar cheese. This recipe will yield TWO omelettes, splitting the ingredients evenly between each one.
Pre-Cook The Bacon And Mushrooms
Cut 4 pieces bacon into small strips (using kitchen scissors). Clean and then thinly slice fresh mushrooms. Combine and cook the mushroom slices AND bacon strips on medium heat in a large skillet until bacon is fully cooked and crisp.
The bacon will cook a bit faster because it has been cut into tiny strips. Remove the bacon strips and mushrooms from the skillet using a slotted spoon. Drain them on several thicknesses of paper towels. Set aside.
Combine the eggs, milk, salt and pepper in a medium-sized bowl. Whisk this mixture very well until the ingredients are fully combined.
Preparing The Omelette
Melt half the butter in a small non-stick skillet on medium low. Pour in half of the egg mixture for ONE omelette.
As the omelette begins to cook around the edges, slightly lift up the edges with the spatula. Tilt the pan and let some of the egg mixture run under the cooked edges all around the pan.
I use a rubber spatula to do this. Let the “runny” uncooked egg mixture run to the underneath side of the cooked egg, and it will cook, too.
Once almost all of the egg mixture has “cooked”, place a handful of fresh baby spinach leaves onto one HALF side of the omelette. The spinach leaves will slightly wilt from the heat of the egg mixture.
Add Bacon And Cheese
Now add half of the cooked bacon/mushroom mixture to half of the omelette and lay it evenly on top of the spinach.
Add grated cheese to HALF of the omelette (on top of the bacon/mushroom mixture). I used Cheddar cheese for this one but use whatever cheese you prefer!
The Omelette’s Almost Done!
Using a rubber spatula, carefully flip the “empty” side of the omelette over onto the stuffed half, to cover. The heat from the eggs will slightly melt the cheese.
Gently lift and slide it out of the skillet and onto the serving plate. Repeat the same cooking process for the remaining ingredients to make the second one.
TIP: If you want cheese inside totally melted, put the omelette (on a microwave-safe plate) into a microwave for 15-20 seconds. Remove and serve it hot.
This really is a hearty breakfast! A two-egg omelette, a couple pieces of bacon, healthy spinach, mushrooms and cheddar cheese create a delicious start to the day!
NOTE: If you want, cut each omelette in half for smaller appetites! Add a piece of toast, some juice or coffee, and you will be full, satisfied, and ready to take on the day!
The beauty of making your own omelette is that you can create one using YOUR favorite ingredients. Substitute ham for the bacon, add green onions, pepper jack cheese, salsa, etc. The possibilities are endless!
Thanks for stopping by today. My sincere hope is that your day will be blessed by the One who made you and loves you the most. I know my own life has been changed forever for the better because of the undeserved grace and mercy God has shown me through His son, Jesus. For that I am truly GRATEFUL.
Looking for More Recipes Featuring EGGS?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes where eggs play a featured role, including:
- Creamy Deviled Eggs
- Egg In A Basket
- Ham n’ Cheese Breakfast Soufflé
- Egg, Bacon and Veggie Scramble
- Homemade Egg Noodles
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Hungry for a filling breakfast? Whip up a bacon mushroom cheese omelette, with fresh spinach leaves. It's filling and delicious (makes two)!
- 4 large eggs
- 3 Tablespoons milk
- salt and black pepper, to taste
- 2 teaspoons butter *divided use
- 4 slices bacon *divided use
- 6 white mushrooms *divided use
- 2 cups fresh baby spinach *divided use
- 1 cup grated Cheddar cheese *divided use
Cut bacon into small pieces (to cook it faster). Clean/thinly slice mushrooms. Cook bacon and mushrooms in a large skillet on medium heat until bacon is fully cooked/crisp. Remove bacon/mushrooms from skillet using a slotted spoon. Drain on paper towels. Set aside.
Combine eggs, milk, salt, pepper in a medium bowl. Whisk until fully combined.
Melt 1 tsp. butter in a small non-stick skillet on medium low. Pour in half the egg mixture. As omelette begins to cook around the edges, slightly lift up the edges with a spatula. Tilt the pan; let some egg mixture run under the cooked edges all around the pan. I use a rubber spatula to continue doing this.
Once almost all the egg mixture is "cooked", place half the spinach onto one HALF side of the omelette. Spinach will slightly wilt from the heat of the eggs.
Lay half the bacon/mushroom mixture evenly on top of the spinach. Top the bacon with half the grated cheese.
Carefully flip the "empty" side of the omelette over onto the filled half, to cover. The heat will slightly melt the cheese. Gently lift/slide the omelette out of the skillet onto a serving plate. Repeat process for the second omelette. TIP: If you want cheese totally melted, put the omelette on a microwave-safe plate. Microwave 15-20 seconds. Remove and serve the omelette hot. Enjoy!
Here’s one more to pin on your Pinterest boards!