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Omelet in a cast iron skillet for an Omelet Bar.

Omelet Bar

Omelet Bar recipe from the cookbook, Spectacular Spreads, written by Maegan Brown! This fun, customizable omelet spread is perfect for weekend brunch or entertaining.
Course Breakfast
Cuisine N/A
Keyword breakfast, brunch, egg, omelet
Prep Time 30 minutes
Cook Time 10 minutes
0 minutes
Total Time 40 minutes
Servings 8 Servings



  • 16 large eggs
  • Kosher salt for seasoning, optional
  • Freshly ground black pepper for seasoning, optional
  • Butter for the skillets


  • 4 cups home fries
  • 12 slices bacon cooked, crumbling 2 cooked slices for an omelet filling
  • 1 1/2 cups cooked ground pork breakfast sausage
  • 1/2 cup sautéed mushrooms
  • 1/2 cup steamed broccoli florets
  • 1 cup diced cooked ham
  • 1/4 cup diced orange bell pepper
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced green onions
  • 14 cup diced red onion
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh parsley
  • 1 large avocado sliced
  • 2 cups sliced cherry tomatoes from a medley
  • 1 cup shredded Cheddar and Monterey Jack cheese blend
  • 1/2 cup goat cheese
  • 2 tablespoons flaky sea salt
  • 2 tablespoons freshly ground black pepper


  • 2 cups mixed berries strawberries, blueberries, and blackberries
  • 3 Mandarin oranges
  • 1 loaf cranberry walnut bread sliced


  • If not made in advance, cook the breakfast potatoes, bacon, breakfast sausage, mushrooms, and broccoli.
  • Keep the potatoes and meats warming in a 200˚F (90˚C) oven until ready to serve.
  • Whisk together all the eggs for the omelets, transfer to a pouring pitcher, and place near where the omelets will be cooked. When cooking the omelets, use 1/3 cup or 5 to 6 tablespoons of whipped eggs per omelet.
  • Prep any fillings, and then put all the fillings in serving dishes and arrange on the spread table.
  • Add mixed berries, oranges, and sliced bread to the spread table.
  • Finally, plate the warm foods and add to the spread table.