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Sausage Tomato Cheese Omelet

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Cook sausage until browned, whisk eggs with water, cook eggs in butter while lifting edges, add fillings to one side, fold over and finish.

Tags: #quick-recipes #sausage #cheese

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Clare Greco
Updated on Thu, 19 Jun 2025 12:19:49 GMT
Sausage Tomato Cheese Omelet
Sausage Tomato Cheese Omelet | recipesbyclare.com
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Sausage Tomato Cheese Omelets pair soft two-egg rounds with browned breakfast sausage, fresh tomato, melted cheddar, and chopped chives. Dividing the ingredients before cooking makes two evenly filled omelets and keeps the fast skillet work controlled.

The recipe makes exactly 2 omelets. Preparation takes 15 minutes, cooking takes 10 minutes, and the listed total is 25 minutes. Sausage browns for 3–5 minutes, and each folded omelet finishes over low heat for 1–2 minutes.

Sausage Tomato Cheese Omelet Ingredients

Four eggs, breakfast sausage, diced tomatoes, cheddar, milk, two portions butter, salt, pepper, and chives
Four eggs, breakfast sausage, diced tomatoes, cheddar, milk, two portions butter, salt, pepper, and chives | Recipes by Clare
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For two omelets, use 4 large eggs divided into two pairs, 2 tablespoons water or milk, and 2 tablespoons butter divided into two one-tablespoon portions. Season with salt and black pepper to taste.

The filling combines ½ lb ground breakfast sausage, ½ cup diced fresh tomatoes, and 1 cup shredded cheddar or another favorite cheese. Finish with chopped fresh chives.

If you enjoy this recipe, you may also like Chorizo Breakfast Burrito.

How to Make Sausage Tomato Cheese Omelets

Four stages showing browned sausage, two bowls of two eggs and divided fillings, one omelet cooking, and two finished omelets
Four stages showing browned sausage, two bowls of two eggs and divided fillings, one omelet cooking, and two finished omelets | Recipes by Clare
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  1. Whisk 2 eggs with 1 tablespoon water or milk in one bowl; repeat with the other 2 eggs.
  2. Brown ½ lb sausage in a 10-inch nonstick skillet over medium-high heat for 3–5 minutes, then drain.
  3. Reduce to medium-low, melt 1 tablespoon butter, and add the first egg bowl.
  4. Lift set edges and tilt the pan so liquid egg runs underneath.
  5. Place half the sausage, tomato, and cheese on one side. Fold and cook on low 1–2 minutes.
  6. Repeat with remaining butter, eggs, and fillings; garnish both with chives.

For food-safety guidance while cooking, use the USDA safe minimum temperature chart.

Divide the Four Eggs into Two Bowls

Brown the Sausage for Three to Five Minutes

Melt One Tablespoon Butter

Pour and Work the First Egg Mixture

Add Half of Every Filling

Fold and Finish on Low Heat

Repeat for the Second Omelet

Finished folded sausage tomato cheese omelet garnished with fresh chives
Finished folded sausage tomato cheese omelet garnished with fresh chives | recipesbyclare.com
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Garnish and Serve Both Immediately

Technique and Substitution Notes

Conclusion

Whisk two separate bowls, each with 2 eggs and 1 tablespoon water or milk. Brown ½ lb sausage for 3–5 minutes and drain. Melt 1 tablespoon butter over medium-low, cook the first eggs while lifting the edges, and add half the cheese, sausage, and tomatoes. Fold and finish 1–2 minutes on low. Repeat with the remaining ingredients and garnish both omelets with chives.

Frequently Asked Questions

→ How many omelets does the recipe make?

It makes exactly two omelets, using two eggs in each.

→ Can I use milk instead of water?

Yes. Use one tablespoon water or milk with each two-egg portion.

→ Why should the pan be nonstick?

A nonstick 10-inch pan helps the delicate egg round lift, fold, and slide out cleanly.

→ How long does a folded omelet finish?

Cook it over low heat for 1–2 minutes, until the cheese melts and eggs are done.

4.60 from 58 votes

Sausage Tomato Cheese Omelet

Preparation Time:
15 Minutes
Cook Time:
10 Minutes
Total Cooking Time:
25 Minutes
Number of Servings:
2
Sausage Tomato Cheese Omelet
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Fluffy omelet loaded with breakfast sausage, fresh tomatoes, and melted cheese. Restaurant-quality breakfast at home.

Ingredients You'll Need

  • Omelet Base

  • Filling

  • Garnish

How to Make It

1.

1. Prep Your Eggs: In a small bowl, whisk 2 eggs with 1 tablespoon of water until well combined. Set aside and repeat with the remaining 2 eggs in another bowl. Having everything ready makes the omelet process much smoother.

2.

2. Cook the Sausage: Heat a 10-inch nonstick skillet over medium-high heat and add the breakfast sausage. Cook, breaking it up as you go, for 3-5 minutes until nicely browned and cooked through. Transfer to a bowl and drain off the grease from the pan.

3.

3. Start the First Omelet: Reduce heat to medium-low and add 1 tablespoon of butter to the same skillet, letting it melt and coat the bottom. Pour in the first bowl of whisked eggs - they should sizzle and set immediately at the edges.

4.

4. Work the Eggs: As the edges start to set, gently lift them with a spatula and tilt the pan slightly to let the uncooked egg flow underneath and hit the hot surface. This helps cook the omelet evenly without overcooking the bottom.

5.

5. Add the Filling: When the eggs are almost set but still slightly wet on top, add half of the cheese, sausage, and diced tomatoes to one side of the omelet. Don't overfill or it will be hard to fold.

6.

6. Fold and Finish: Using your spatula, carefully fold the empty half of the omelet over the filled side. Reduce heat to low and cook for another 1-2 minutes until the cheese melts and the eggs are cooked through. Slide onto a plate.

7.

7. Make the Second Omelet: Repeat the entire process with the remaining butter, eggs, and filling ingredients to make your second omelet. Garnish both with fresh chopped chives and serve immediately with your favorite breakfast sides.

Extra Information

  1. The key to a perfect omelet is having all your filling ingredients ready before you start cooking the eggs.
  2. A nonstick pan is essential for easy flipping and prevents the eggs from sticking and tearing.
  3. Using water makes the eggs fluffy, but you can substitute milk or cream for a richer, more velvety texture.
  4. Don't rush the process - medium-low heat ensures the eggs cook evenly without browning or becoming rubbery.
  5. If you use a smaller pan, your omelet will be thicker and may need a bit more cooking time.

Essential Tools

  • 10-inch nonstick skillet
  • Small mixing bowls
  • Whisk
  • Flexible spatula

Allergy Warnings

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains dairy from butter and cheese
  • Check sausage for potential allergens

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 850
  • Total Fat: 71 g
  • Total Carbohydrate: 6 g
  • Protein: 47 g