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Cooking In The Yard
Breakfast

How to Make Western Omelet Bites – Easy Brunch Recipe

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If you’re looking for a delicious and simple way to upgrade your brunch game, these Western omelet bites are the perfect solution. Packed with veggies, cheese, and savory goodness, they’re great for feeding a crowd or even just treating yourself to a hearty breakfast on a weekend morning.

Plus, they’re portable, poppable, and ridiculously easy to make!

A bag of tortilla chips, three eggs, a green bell pepper, a red bell pepper, a jar of salsa, and a pile of shredded cheddar cheese are on a wooden surface.

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Why You’ll Love This Western Omelet Recipe

  • Busy mornings? No problem! These bites come together in no time.
  • They’re customizable—swap in your favorite additional ingredients like bacon or different types of cheese.
  • Full of natural flavors that make them a total breakfast favorite.

Ingredients / Tools You’ll Need

  • 20 Tostitos Scoops chips
  • 3 tablespoons chunky salsa
  • 3 uncooked eggs, scrambled
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 5 mushrooms, diced
  • 1 cup cheddar cheese, shredded
  • Nonstick skillet
  • Rubber spatula
  • Small bowl

Instructions

Preparation

  1. Preheat your oven to 350°F.
  2. Finely dice the red bell peppers, green bell peppers, onion, and mushrooms. Make sure everything is evenly sized for a balanced bite in the western omelet egg portion.
  3. In a medium bowl, whisk the beaten eggs until smooth. Add the diced vegetables and mix well to create your egg mixture.
Chopped vegetables including green and red bell peppers, onions, and mushrooms on a wooden cutting board with a large knife.

Cooking

  1. Heat a tablespoon of butter over medium heat in a large non-stick pan.
  2. Pour the egg mixture into the pan, stirring occasionally with a silicone spatula to keep the eggs fluffy.
  3. Cook on medium-low heat until the eggs are just set but still soft. Avoid cooking over medium-high heat to prevent the eggs from drying out.
  4. Remove the pan from the stove and let the eggs cool slightly.

Assembly

  1. Place Tostitos Scoops on a baking sheet.
  2. Spoon the fluffy omelette mixture into each chip. Don’t overfill—you’ll want room for toppings.
  3. Top each with a small dollop of salsa and a sprinkle of cheddar cheese.
A frying pan on a stove contains a mixture of beaten eggs and diced vegetables, including bell peppers, onions, and mushrooms, being cooked.

Baking

  1. Place the tray in the oven and bake for 5-7 minutes, or until the cheese has melted.
  2. Remove from the oven and let cool for a minute before serving.
Taco chips filled with a mixture of scrambled eggs, diced red and green bell peppers, and bits of dark beans are arranged on a gray baking sheet. The background features a textured wooden surface.

Serving Suggestions

These Western omelet bites are best served hot right out of the oven. Pair them with a drizzle of hot sauce for an extra kick or enjoy alongside a bowl of fresh fruit for a well-rounded brunch. They’re also fantastic with a side of ham chunks or crispy bacon for some extra flavor.

A baking tray with individual tortilla chip appetizers topped with shredded cheese, diced vegetables, and a dollop of salsa. The wooden table beneath adds a rustic touch to the presentation.

Click Here to Print this Western Omelet Recipe and save for later

Recipe Notes & Pro Tips

  • Use room temperature eggs for better blending and fluffier results.
  • Don’t skip the butter—it adds richness and helps keep the eggs from sticking to the bottom of the pan.
  • For more crunch, use diced red onions or green onions as additional toppings.
  • Got leftover ham? Dice it up and toss it into the egg mixture for a hearty twist.
  • Experiment with different types of cheese like pepper jack or gouda.
A baking tray with mini taco bites topped with cheese, diced vegetables, and salsa is placed inside an oven. The western omelet bites are arranged in neat rows on the tray.

These easy Western omelet bites are the ultimate versatile dish for brunch, parties, or even a light dinner. Whether you’re making them for family or just yourself, these western omelet bites are guaranteed to hit the spot every time!

Other Recipes You’ll Love

Close-up of taco-stuffed tortilla scoops with melted cheese, salsa, and vegetables on a wooden surface. In the background, a plate holds more of the snacks, all set against a rustic wooden backdrop.

Western Omelet Bites

Brunch made better!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: 199kcal

Ingredients

  • 20 Chips Tostitos Scoops
  • 3 TBSP Chunky Salsa
  • 3 Eggs scrambled
  • 1/2 Red Bell Pepper diced
  • 1/2 Green Bell Pepper diced
  • 5 Mushrooms diced
  • 1 C Cheddar Cheese grated or shredded

Instructions

  • Preheat oven to 350F
  • Finely dice the bell peppers, onion & mushroom
  • Scramble eggs with all vegetables.
  • Place a spoonful of egg mixture into Scoops chips and top with salsa and grated cheese.
  • Place in oven for 5-7 minutes until cheese has melted.
  • Serve immediately

Nutrition

Calories: 199kcal | Carbohydrates: 7g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 392mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 598IU | Vitamin C: 15mg | Calcium: 231mg | Iron: 1mg

Click Here to Print this Western Omelet Recipe and save for later

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