BASS (Bacon, Avocado, Spinach & Shrimp) Omelet

BASS (Bacon, Avocado, Spinach & Shrimp) Omelet

Serves: 3 | Level: Easy | Approximate Time: 35 minutes



  • 12 oz bag of uncooked frozen tail-off shrimp
  • 2 cups Monterrey Colby Jack or feta cheese
  • 1 Tbsp Honey Chipotle Seasoning
  • 4 slices of turkey bacon
  • 2 cups of spinach
  • ½ red onion
  • ½ green bell pepper
  • 2 small avocados
  • 12 eggs
  • Texas Blaze Hot Sauce


  1. Prep the Shrimp: Start by placing the frozen shrimp in room temperature water and set them aside. (5 minutes)
  2. Beat the Eggs: Crack all 12 eggs into a large bowl and whisk them together. Set the bowl aside. (5 minutes)
  3. Prepare Bacon: Preheat your oven to 375°F. Rinse the 4 slices of turkey bacon and pat them dry with a paper towel. Lay the bacon on a wire rack over a foil-covered cookie sheet. Place the bacon in the oven for approximately 8 minutes, but check it frequently. The bacon is ready when it's crisp and brown. Remove from the oven, crumble it, and set it aside. (10 minutes, including preheating)
  4. Sauté Onions and Peppers: In a skillet, add oil and sauté the sliced onions and pepper for around 3 minutes. (3 minutes)
  5. Cook the Shrimp: While the onions and peppers are simmering, drain the water from the shrimp, rinse them, and pat them dry. Sprinkle the Honey Chipotle seasoning on the shrimp. Add the seasoned shrimp to the onions and peppers and sauté until the shrimp turn pink and begin to caramelize. For a spicy kick, add approximately 5 dashes of Texas Blaze Hot Sauce. Set the mixture aside. (8 minutes)
  6. Prepare the Omelets: Heat a skillet and add oil. Add 1 cup of beaten eggs to the hot skillet, then reduce the heat to medium. Allow the eggs to cook on the bottom of the skillet. Slowly swirl the skillet to let any raw eggs move from the middle to the edges to cook. Once the eggs are firm, flip them over, lay them flat, and add cheese, spinach, the shrimp mixture, avocado, and crumbled bacon on top. Finish with another sprinkle of cheese and fold over to create the omelet. Slide the omelet onto a plate. (4 minutes per omelet)
  7. Repeat for Additional Omelets: Repeat the process for the remaining omelets. (4 minutes per omelet)
  8. Serve: Top each omelet with the shrimp mixture, avocado, and a sprinkle of bacon. Add a drizzle of Texas Blaze Hot Sauce for an extra kick. (2 minutes)

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