Pop’s Double-Stuffed, Double-Fluffed American Omelette
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This hearty American-style stuffed omelette is the ultimate choice for a luxurious weekend brunch. By whisking the eggs in a blender, you incorporate maximum air to create an incredibly light, cloud-like texture that beautifully contrasts with the rich, savoury filling. It is a comforting, protein-packed dish that brings a touch of diner-style indulgence to your own kitchen table.
Featuring a robust blend of maple-infused sausage, salty bacon, and earthy mushrooms, this recipe is perfect for those who enjoy a filling start to the morning. The addition of fresh spinach and melted cheddar ensures a balanced flavour profile in every bite. Serve it simply on its own or with a slice of thick-cut sourdough toast for a truly satisfying homemade meal.
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Ingredients for Pop’s Double-Stuffed, Double-Fluffed American Omelette
2 maple sausage patties, crumbled
6 slices bacon, chopped
60ml sliced mushrooms
6 eggs
3 tablespoons half-and-half
2 tablespoons unsalted butter
1 cup spinach leaves
1/4 cup grated cheddar cheese
How to make Pop’s Double-Stuffed, Double-Fluffed American Omelette
In a 10- or 12-inch skillet, cook the sausage and bacon fully over medium heat. Add the mushrooms and cook until tender. Reserve the mixture in a bowl.
In a blender, whip the eggs and half-and-half until very light, about 90 seconds on high. (A milkshake blender, while not entirely necessary, does offer a little bit more fluff and a bit more fun.)
Give the skillet a wipe and warm it over medium heat. Swirl the butter in the hot pan to coat it completely. Pour the whipped eggs into the pan and cook until fully set around the outer edges, 2 to 3 minutes. Turn the heat to low and top the whole surface of the omelette with the spinach and cheddar. Cook until the spinach is slightly wilted and the cheese begins to melt.
Add the sausage mixture to one side of the eggs and use 2 spatulas to fold the other half over the side with the sausage mixture. Cook until the eggs are set and the cheese is fully melted, another 2 minutes. The outer surface will be lightly browned in places and likely have some spots where cheese has broken the surface and possibly caramelized on the edges. This is considered a good thing, not unlike “burnt ends” in the BBQ world.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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