Omelets for Brunch

Omelets For Brunch

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Lana Shirey


Do you ever want to make omelets for a crowd of folks, but hate the idea of only making one or two at a time? We made six at one time over the weekend for a birthday brunch...they were perfect!


★★★★★ 1 vote

15 Min
25 Min



  • 12
    eggs, beaten
  • 16 oz
    sausage, cooked, drained
  • 1 1/2 c
    grated cheese
  • 1/2
    large onion, diced
  • 1/2
    green bell pepper, diced
  • 7
    mushrooms, cleaned, diced
  • 6
    quart size freezer bags

How to Make Omelets for Brunch


  1. Have ready on the stove top, one or two large pans of boiling water. The omelets will be ladeled into the bags, sealed and boiled until done.
  2. Beat the eggs with a little bit of milk or water (about 1/2 cup for this recipe). Set aside.
  3. In non-stick skillet, saute the vegetables until tender. Set aside. Brown the sausage, set aside.
  4. Each person gets their own quart size storage bag. We used a permanent marker to put the name of each person on the bag. Use Freezer bags only, they are thick and will take the boiling better. Add about 1/2 cup of the egg mixture per bag for a two-egg omelet.
  5. Have your guests choose from the ingredients above and add 1-2 tablespoons of each to their bag along with a little cheese. You can mix and match your ingredients, making a variety for your guests to choose from.
  6. Seal the bag, pressing out all of the air. Drop the bag into boiling water. It takes about 12-15 minutes for the omelet to cook. We did three in each pan of boiling water. Six cooked in this 12-15 minutes.
  7. Have your plate ready, remove bag from water, avoid steam, open and release onto your plate. Add cheese on top. The result is a moist, tender, fluffy omelet, perfectly cooked! Enjoy!

Printable Recipe Card

About Omelets for Brunch

Course/Dish: Eggs
Other Tag: Quick & Easy

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