Trucker’s Omelet

Trucker’s Omelet

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Vicki Butts (lazyme)


These omelets sound monster size - but I guess that's the point.

This is from the Sturbridge Isle Restaurant, Sturbridge, MA. from The All-American Truck Stop Cookbook.

An interesting note on the recipe states that the restaurant’s function room has beams and posts made of timber from Mount St. Helens in Washington State.


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15 Min
15 Min


  • 2
    green bell peppers, chopped
  • 1
    onion, chopped
  • 2
    tomatoes, chopped
  • 1 c
  • 2 c
    sausage, crumbled
  • 4 slice
    bacon, fried and crumbled
  • 16
    eggs, beaten
  • 2 c
    cheddar cheese, shredded
  • 2 c

How to Make Trucker’s Omelet


  1. Cook on a griddle.
    Saute the peppers, onions, and tomatoes for 2 minutes and add the ham, sausage, and bacon.
  2. Pour out 4 eggs for each omelet.
  3. Add a quarter of the sauteed ingredients and a quarter of the Cheddar cheese and salsa and fold to omelet size.
  4. Goes great with home fries and toast.

Printable Recipe Card

About Trucker’s Omelet

Course/Dish: Eggs Meat Breakfast
Main Ingredient: Eggs
Regional Style: American

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