Bacquezo Omelette

Inspired by Another Cracked Egg dish

Bacquezo Omelette

Cuisine Keto
Servings 1


  • 3 eggs
  • 2 tbsp butter
  • 3 pieces bacon cooked
  • 1 link chorizo remove casing for cooking the meat crumbled
  • 2 tbsp cream cheese cut into small chunks and left to reach room temperature
  • 1/4 cup Monterrey Jack cheese shredded
  • 2 tbsp green onions finely chopped
  • 2 tbsp heavy cream
  • 1 small pinch kosher salt go easy here, lots of salt from the meats
  • few turns pepper grinder to taste


  • Preheat oven to 400F for cooking bacon
  • Cut up cream cheese into small slices and let it start to get to room temperature
  • Put bacon on tin foil cooking sheet and cook bacon for 15 minutes
  • In a small pan under medium heat cook chorizo and crumble into small pieces as it cooks
  • Mix eggs in a small mixing bowl. Add Monterrey Jack cheese, cream, bacon, chorizo, salt, and pepper and stir until blended
  • Heat butter in medium skillet over medium-high heat until warm. Before butter browns
  • push cooked portions from edges toward the center with spatula so that uncooked egg can reach the hot pan surface.
  • When the top surface of the eggs is thickened with just a little bit of liquid add the cream cheese and green onions
  • Flip one side of the omelette over the other
  • serve with avocado or other low carb vegetable

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