sheet pan omelet

Sheet Pan Omelet

Tbsp salted butter (melted)

bacon

baby spinach, roughly chopped

red bell pepper (diced)

onions

cheddar cheese (divided use (or a mix of your favorite cheese))

eggs

light cream or whole milk

salt

tsp black pepper

granulated garlic

onion powder

hot sauce (optional)

Preheat oven to 350°F. Liberally spray a 15 x 10 x 1 inch jelly roll pan with cooking spray. Pour melted butter onto pan using a pastry brush to coat all sides.

Arrange bacon, spinach, green onions and bell pepper on pan. Sprinkle with 1/2 cup cheese.

In a medium size bowl, whisk together eggs, cream, salt, pepper, garlic and onion powder. Add a few dashes of hot sauce, if using. Pour evenly into pan. Sprinkle top with reserved cheese.

Place into oven and bake for 20 minutes. Check and gently shake pan to see if eggs are set. If not, bake for 5 more minutes and check again. You may broil for a few minutes at the end to brown the top, if desired.

Cut into 12 even square and serve on biscuits, as an egg sandwich on toast or bagels with your favorite breakfast sides.

Store chilled in an air tight container for up to 5 days. Reheat for 12-15 seconds in the microwave.

A sheet pan omelet is a game-changer for effortless breakfasts. Just whisk the eggs, pour them into a pan, toss in your favorite toppings, and let the oven handle the rest. It’s an easy way to enjoy a hearty, satisfying meal without the extra work. The result is a fluffy, cheesy, and flavorful dish that delivers everything you love about eggs in one simple bake.

No-Hassle Sheet Pan Omelet Recipe

½ cup half and half

black pepper

spinach (chopped)

mushrooms (sliced)

red onion (thinly sliced)

cheddar cheese (shredded)

Prepare

Set the oven to 350 °F and grease a 12x17-inch rimmed sheet pan. Line it with parchment paper to prevent sticking.

In a medium mixing bowl, whisk together the eggs, half and half, salt, and pepper until well combined, then pour the mixture into the prepared pan.

Garnish

Evenly scatter the spinach, mushrooms, red bell pepper, and onion over the egg mixture. Sprinkle the cheese on top to add a rich, melty finish.

Bake

Place the pan in the oven and bake for about 20 minutes, or until the eggs are fully set in the center. They’re ready when there’s no jiggle left.

Serve

Let the omelet cool for a few minutes before slicing into 12 portions, or 16 for smaller servings. Serve warm and enjoy!

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Sheet Pan Omelet

No-Hassle Sheet Pan Omelet Recipe

Top 2 sheet pan omelet recipes from across the web

The most viewed sheet pan omelet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sheet Pan Omelet

No-Hassle Sheet Pan Omelet Recipe

The most viewed sheet pan omelet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine