IHOP Cheeseburger Omelette is loaded with ground beef, Cheddar cheese, and hashbrowns. It’s a hearty breakfast to keep you fueled up for the day.
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What Makes This Cheeseburger Omelet So Good?
A cheese burger omelet? Crazy right? Nope. This recipe comes from the IHOP’s menu, and it’s one of those quirky culinary creations that are surprisingly delicious.
Who would have thought that a fluffy omelet stuffed with seasoned ground beef, cheddar cheese, dill pickles, tomatoes, hashbrowns, ketchup, and mustard come together into a hearty dish that is perfect for enjoying for brunch or as ‘breakfast-as-dinner’?
If you love cheeseburgers, don’t dismiss this recipe just because it is a bit odd; it is worth a try!
Why This Is the Recipe You Must Try?
Are you already a converted cheeseburger omelette fan frustrated because you can’t find this limited-time menu item at your local IHOP anymore? Relax, there is no need to jones for your favorite type of omelet when you can make one that tastes so much like the original.
Ingredients You Will Need
- Ground beef
- Salt
- Black pepper
- Hashbrowns
- Vegetable oil
- Eggs
- Prepared pancake batter (optional)
- Water
- Nonstick spray
- Shredded cheddar cheese
- Tomato or cherry tomatoes
- Dill pickles
- Ketchup
- Mustard
Ingredient Notes
You can get away with lean ground beef, like a 90/10 mix, in this recipe if you want to eat less fat.
Store-bought refrigerated or frozen hashbrowns or hashbrown patties are fine.
IHOP uses prepared pancake batter in their omelets to make them sturdier, more springy, and somewhat sweet. If the idea of adding pancake batter to your eggs freaks you out, or you don’t have any on hand, feel free to omit it.
How To Make a Cheeseburger Omelette
To make this unusual IHOP menu item:
- Dice the tomatoes and pickles into small pieces.
- Whisk the eggs. Add a splash of water and a pinch of salt. If you are using prepared pancake batter, add it and mix well. Side aside.
- Season the ground beef with salt and pepper.
- Saute the seasoned beef in a heavy-bottom skillet over medium heat until it is brown.
- Scrape the ground beef into a bowl or on a baking sheet.
- Return the skillet to the heat and add the vegetable oil. Heat the oil until it’s shimmering, and then add the hashbrowns in a single layer. Lightly press down on the top of the hashbrowns with a spatula, and then leave them alone.
- Cook the hash browns until the bottom gets crispy, then turn it over.
- Wait until the second side is crispy as well, and then remove the crispy hash browns from the skillet and set aside.
- Heat a 10-inch omelet pan on the stove over medium-low heat. Once hot, spray the inside of the pan with cooking oil or melt a teaspoon or two of butter in the pan.
- Add the egg mixture to the pan and let it sit for a few seconds.
- Then, move the pan back and forth rapidly, keeping the bottom on the heat. At the same time, Use a wooden spatula to stir the eggs.
- When the eggs just begin to set, stop agitating the pan. Add half the cooked ground beef, all the hashbrowns, and half the shredded cheddar cheese.
- Roll the omelet on a plate. If you haven’t mastered the plating for a traditional omelet, you can just fold it in half and put it on a plate.
- Top the omelet with the rest of the cheese and the remaining ground beef. Garnish with diced tomatoes and pickles, add a squiggle each of mustard and ketchup, and serve.
Recipe Variations
Go ahead and switch things up a little:
- Try using bulk sausage or ground turkey instead of ground beef.
- Add crispy hickory-smoked bacon for a bacon cheeseburger omelette.
- Swap out the cheddar cheese with American cheese, deluxe three cheese blend, or white cheese sauce.
- Add taco seasoning to the beef and make it a South of the Border Omelet. Stuff the omelet with the seasoned beef and cheddar cheese. Garnish with salsa, raw onions, lettuce, sour cream, and sliced avocado.
What To Serve With an Omelet
There is already a lot going on in this omelet, so a few buttered slices of toast or standard grits may work the best as a side dish. A leafy salad dressed in a simple balsamic vinegarette will be fabulous if you want something green.
How To Store the Leftovers
Place an extra omelet on a dish and cover it with plastic wrap. Keep it in the fridge for up to two days.
The Best Way to Reheat an Omelet
Believe it or not, eggs reheat exceptionally well in the microwave:
- Place the omelet on a microwave-safe plate.
- Remove the tomato and pickle garnish. Reserve for later if you wish.
- Cover the omelet with a paper towel to prevent splattering.
- Heat the omelet at 50 percent power for two minutes.
- Test to see if the omelet is hot. If not, heat the omelet for 30-second bursts at 50 percent power until warm enough for you.
- Garnish with the reserved pickles and tomatoes, or prepare a fresh garnish.
More Copycat IHOP Recipes
- Bacon Omelette
- Banana Bread French Toast
- Classic Buttermilk Pancakes
- Colorado Omelette
- IHOP Birthday Pancakes
- IHOP French Toast
- Pumpkin Pancakes
Favorite Breakfast Recipes
Check out more of my easy breakfast recipes and the best copycat restaurant recipes on CopyKat!
IHOP Cheeseburger Omelette
Ingredients
- ⅓ pound ground beef
- ⅛ teaspoon ground black pepper
- ½ teaspoon salt divided use
- 1 teaspoon vegetable oil
- ½ cup shredded hash brown potatoes frozen hashbrowns work well, as do refrigerated ones from the produce section
- 4 eggs
- 2 tablespoons prepared pancake batter optional
- ⅛ cup water
- nonstick spray
- ½ cup shredded Cheddar cheese
- 1 tablespoon chopped tomato
- 1 tablespoon chopped dill pickles
- 1 tablespoon ketchup
- 1 tablespoon mustard
Instructions
- Place the ground beef into a small bowl and season with pepper and 1/4 teaspoon salt. Stir to combine.
- Place the meat into an iron or stainless steel skillet over medium heat. Break up the meat, and cook until it is browned and thoroughly cooked through. Remove the meat from the pan and set aside.
- Wipe out the skillet with a paper towel. Place the vegetable oil in the skillet.
- When the oil is hot, add the hash browns. Spread the hash browns into a single layer, and leave them undisturbed over medium heat until the edges become browned and crispy.
- Flip the hash browns and cook for another minute or two, and set aside.
- In a small bowl, add the eggs, water, 1/4 teaspoon salt, and the pancake batter, if desired. Whisk until the eggs are uniform in texture.
- Spray a 10-inch non-stick pan with non-stick spray and heat the pan over medium-low heat.
- Pour the eggs into the pan, and let them set up until they are almost done.
- Top the eggs with half of the cooked ground beef, all of the hash browns, and half of the Cheddar.
- Roll the omelet up and transfer to a serving plate.
- Garnish the omelet with the remaining ground meat and Cheddar.
- Top with tomatoes, dill pickles, and a drizzle of ketchup and mustard.
- Serve immediately.
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