Sausage, tomato cheese omelet gives us a reason to get up in the morning, with just a few simple ingredients you'll be able to whip these omelets up in no time.
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A sausage, tomato, and cheese omelet is a delicious breakfast. It's a classic breakfast everyone should learn how to make. This one is stuffed with sausage, fresh tomatoes, and cheese. Treat yourself this weekend for breakfast or dinner with this delicious omelet, you won't regret it you might also like my Breakfast Quesadilla.
Why this recipe works
This delicious sausage omelet is sure to be a new favorite. Perfect for a quick breakfast, weekend brunch, or breakfast for dinner option served with a side of my Air Fryer Potatoes.
- Eggs: I use large eggs.
- Butter: Salted or unsalted both work fine.
- Cheese: I like to use pepper jack and cheddar, but you can use whatever you prefer I just recommend freshly shredded cheese.
- Sausage: I use ground breakfast sausage but sausage links will also work.
- Tomato: Diced fresh tomatoes
How to make this recipe
- Step 1: Heat a large skillet on medium heat and add the ground sausage. Cook for 4-5 minutes or until browned and cooked through and drain to a paper towel.
- Step 2: In a medium bowl whisk eggs until foamy.
- Step 3: Heat a nonstick skillet on medium-low heat and add a tablespoon of butter. Pour the whisked egg mixture on top of the melted butter and add a pinch of salt and pepper.
- Step 4: Add the cheese, sausage, and tomatoes to one-half of the omelet. Once the egg has set a bit carefully run your rubber spatula under the omelet and flip one side over and fold the omelet in half. Then slide the omelet right onto the serving plate.
- Get all of your filling ingredients ready to go, before cooking.
- Use a nonstick pan it makes it much easier to flip.
- If you use a smaller pan then the omelet will be thicker.
- Keep the heat on low and be patient, turning the heat up will brown the outside of the eggs and you won't get that fluffy omelet.
- If cooking for a crowd you might prefer my Easy Breakfast Casserole or Tator Tot Breakfast Casserole.
Omelets are simple really, with so many options for fillings. Try adding some leftover ham or steak and veggies like mushrooms, red bell pepper, green bell peppers, and onions all will make a healthy breakfast.
It's essential to use a nonstick pan it helps keep the omelet from sticking. Also, the size of the pan determines how much your omelet will be.
This is a quick-cooking breakfast. But you can meal prep the sausage mixture and have it ready in an airtight container.
Browned eggs mean they have been cooked too long and won't taste great. Make sure you're using medium-low heat and keeping a close eye on them for a perfect omelet.
Sausage Tomato Cheese Omelet
- 4 large eggs divided
- 1 tablespoons water
- 2 tablespoons butter divided
- 1/2 lb ground breakfast sausage
- 1/2 cup tomatoes diced
- 1 cup shredded cheese
- Salt and pepper to taste
- Chives for garnish
- In a small bowl whisk 2 eggs and 1 tablespoon water and set aside.
- Heat a 10-inch nonstick skillet on medium-high heat. Add the sausage and cook until browned about 3-5 minutes. Remove to a bowl to drain grease.
- In the same skillet, on medium-low heat add 1 tablespoon of butter and melt.
- Pour in whisked eggs. Eggs should be set immediately at the edges.
- After some of the egg has been set lift the edges of the omelet with a spatula. And tilt the pan a little to allow the uncooked egg to come into contact with the hot pan.
- Add 1/2 of the cheese, sausage, and tomatoes to one side of the omelet. Carefully use a spatula and flip the other side over. Reduce heat to low and cook for about 1 1/2 minutes or until egg is cooked through.