Sheet Pan Omelet Recipe
This Sheet Pan Omelet is a convenient and delicious breakfast option that bakes all your favorite omelet ingredients together on a single pan. Packed with bacon, spinach, bell peppers, green onions, and cheddar cheese, it’s perfect for feeding a crowd or meal prepping for the week.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Omelet Mixture
- 12 large eggs
- 1/2 cup light cream or whole milk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp granulated garlic
- 1/2 tsp onion powder
- Few dashes hot sauce (optional)
Vegetables & Cheese
- 1 cup packed baby spinach, roughly chopped
- 1/2 cup red bell pepper, diced
- 3 medium green onions, chopped
- 1 cup shredded sharp cheddar cheese, divided use
Other Ingredients
- 1 Tbsp salted butter (melted)
- 1/2 lb bacon (cooked and crumbled or sliced)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Liberally spray a 15x10x1-inch jelly roll pan with cooking spray, then use a pastry brush to coat all sides of the pan with melted butter for a non-stick surface and added flavor.
- Arrange ingredients in pan: Evenly arrange the cooked bacon, baby spinach, chopped green onions, and diced red bell pepper across the pan. Sprinkle half a cup of shredded cheddar cheese over the top of the vegetables and bacon.
- Mix and pour egg mixture: In a medium bowl, thoroughly whisk together the eggs, cream or milk, salt, pepper, granulated garlic, and onion powder. Add a few dashes of hot sauce if desired for a spicy kick. Pour the egg mixture evenly over the ingredients in the pan, then sprinkle the remaining cheese on top.
- Bake the omelet: Place the pan in the oven and bake for 20 minutes. After 20 minutes, gently shake the pan to check if the eggs have set. If not fully set, bake for an additional 5 minutes and check again. To achieve a nicely browned top, optionally broil the omelet for a few minutes at the end.
- Serve: Remove the pan from the oven and cut the omelet into 12 even squares. Serve warm on biscuits or use as a filling for egg sandwiches with toast or bagels, alongside your favorite breakfast sides.
- Store and reheat: Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat individual portions in the microwave for 12-15 seconds before serving.
Notes
- You can customize the vegetables and cheese according to your preference or what you have on hand.
- Using cooked bacon speeds up preparation; you can cook the bacon in advance or quickly in a skillet.
- Broiling at the end is optional but adds a nice golden crust on top of the omelet.
- This recipe works well for meal prepping and feeding a crowd with minimal effort.
- For a lighter version, substitute light cream with milk or use low-fat cheese.
Keywords: sheet pan omelet, baked omelet, breakfast casserole, easy breakfast recipe, bacon omelet, make ahead breakfast
Find it online: https://lucabites.com/sheet-pan-omelet-recipe/
