Sheet Pan Omelet Recipe
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Sheet pan omelet is the ultimate time-saver for busy mornings and big family breakfasts. This easy, one-pan recipe bakes up thick, fluffy egg slices loaded with flavor and ready to feed a crowd. With minimal effort, you can have a delicious meal ready in no time. Just whisk the eggs, pour them into a sheet pan, add your favorite toppings, and bake. No flipping, no standing at the stove, and cleanup is quick and easy.
Eggs are a staple in my house, and this is my absolute favorite way to make them. My kids grab a slice on the way out the door, my husband wraps his in a cauliflower tortilla for a breakfast burrito, and when family visits, one batch is enough for everyone. It works for breakfast, brunch, or even a quick lunch. The best part is that it is easy, filling, and always a crowd-pleaser.
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Why You’ll Love This Recipe
- Meal prep made easy: Make a batch ahead of time, store it in the fridge, and reheat for a quick and nutritious breakfast throughout the week.
- Effortless batch cooking: Skip cooking eggs one by one. This one-pan recipe serves everyone at once, making breakfast effortless.
- Mix it up your way: Add your favorite veggies, cheeses, or breakfast meats to make a meal that’s exactly how you like it. Change it up every time for something new!
- Easy morning solution: With just one pan and minimal effort, a sheet pan omelet takes the stress out of morning meals. Less prep, less mess, and more time to enjoy your food.
- A hit with the family: This fun and easy egg dish is perfect for kids and adults alike. Even the pickiest eaters will love having their own slice with their favorite toppings.
How to Make Sheet Pan Omelet
A sheet pan omelet is the simplest way to cook a large batch of eggs with minimal effort. Just whisk your ingredients, pour them into a pan, and let the oven do the work. The result is perfectly baked, fluffy, and cheesy eggs that bring all the savory flavors of a classic breakfast together in one dish.
Ready to make it yourself? Scroll down to find the printable recipe card with all the ingredients, measurements, and easy step-by-step instructions.
Ingredients You Need
- Eggs: Fresh eggs will give your sheet pan omelet a fluffier texture and richer flavor. I like using organic or free-range, but any fresh eggs will do. Make sure you check them thoroughly to avoid using rotten eggs.
- Half and half: A splash adds creaminess and makes the eggs rich and smooth.
- Salt and ground black pepper
- Spinach: Fresh baby spinach blends right into the eggs, adding color, nutrients, and a mild, earthy flavor without overpowering the dish. If you love spinach, you’ll also enjoy spinach and artichoke dip for sure!
- Mushrooms: Add a meaty, slightly chewy texture.
- Red bell pepper: Brings a natural sweetness and a bit of crunch. Swap in green or yellow peppers for more color, or use roasted poblano peppers for a mild heat.
- Red onion: Adds a bit of sharpness and a slight crunch. Green or yellow onions work well too, depending on your flavor preference.
- Cheddar cheese: Melts beautifully into the eggs, giving the dish a rich, cheesy finish. Freshly grated is best, but pre-shredded works when you need a shortcut.
Step-By-Step Instructions
Making this sheet pan omelet is as easy as it gets. Just follow these three simple steps, and you’ll have a perfectly cooked breakfast with no hassle!
Step 1: Prep the egg mixture
Set the oven to 350 F and grease a 12×17-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.
Step 2: Add the toppings
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.
Step 3: Bake and Serve
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. Let the omelet cool for a few minutes before slicing into 12 portions, or 16 for smaller servings. Serve warm and enjoy!
Substitutions
You probably have everything you need to make a sheet pan omelet, but if you’re missing something or want to switch things up, here are some easy swaps to keep the recipe just as tasty.
- Half and half: Swap it for milk if you prefer a lighter texture, or use heavy cream for extra richness and a creamier consistency.
- Salt: For more flavor, use garlic salt or seasoning salt instead of regular salt to give the eggs an extra boost.
- Cheddar cheese: Feel free to use any cheese you like. White cheddar, mozzarella, Gruyere, Monterey Jack, Pepper Jack, or gouda all melt well and bring their own unique taste.
Variations
Sheet pan omelets are always a great choice, but changing up the toppings now and then keeps things exciting. Customize it with your favorite ingredients, or try these delicious combinations for something new!
- If you love spice, toss in diced jalapeños or a pinch of crushed red pepper flakes. Finish with a drizzle of hot sauce or sriracha for an extra fiery kick!
- Add cooked black beans, diced jalapeños, and shredded Pepper Jack cheese for a bold flavor. After baking, top with salsa and avocado for the perfect finish.
- Load up on protein by adding crumbled sausage, crispy bacon bits, diced ham, chorizo, or turkey bacon for a hearty, flavorful twist.
- Keep it light yet rich by mixing fresh parsley, chives, and thyme with shredded Gruyere or goat cheese for creamy, herby eggs.
Expert Tips
- Use the right pan: A rimmed baking sheet makes it easier to transfer the eggs to the oven without spills. A deeper pan works even better for stability.
- Avoid extra moisture: Some veggies release too much water while cooking, so skip ingredients like tomatoes and zucchini to keep your eggs from turning soggy.
- Make it bite-sized: Swap the sheet pan for muffin tins to create perfectly portioned egg bites. Just grease, fill, and bake for an easy grab-and-go option.
- Keep it balanced: Adding too many toppings can weigh down the eggs and affect how they cook. Stick to a balanced mix for the best texture and flavor.
How to Store This Recipe
Let the egg slices cool before placing them in an airtight container. Keep them in the refrigerator for up to five days When you’re ready to eat, heat them in the microwave or oven until warmed through.
To freeze for later, arrange the slices on a parchment-lined tray and freeze until firm. Once solid, transfer them to a freezer-safe container or bag and store them for up to a month. When ready to serve, let them thaw in the fridge before reheating.
What to Serve with Sheet Pan Omelet
A sheet pan omelet is a great grab-and-go option, especially when packed with hearty toppings. Enjoy a slice on its own, or pair it with fresh fruit for a light and refreshing start to the day.
For something more filling, tuck it into a bagel or English muffin with melted cheese, add it to an avocado toast, or roll it up in a tortilla for a quick breakfast wrap. It also works as a savory side to pancakes, waffles, or French toast when you want a mix of sweet and savory on your plate.
More Breakfast Recipes To Try
If you try this sheet pan omelet, I’d love to hear your thoughts! Your reviews and 5-star ratings mean a lot and help others find this recipe too.
No-Hassle Sheet Pan Omelet Recipe
Ingredients
- 18 large eggs
- ½ cup half and half
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup spinach chopped
- ½ cup mushrooms sliced
- 1 small red bell pepper diced
- 1 small red onion thinly sliced
- 1 ½ cup cheddar cheese shredded
Instructions
- Set the oven to 350 °F and grease a 12×17-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.
- 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.
- 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.
- Let the omelet cool for a few minutes before slicing into 12 portions, or 16 for smaller servings. Serve warm and enjoy!
Notes
- A rimmed baking sheet makes it easier to transfer the eggs to the oven without spills. A deeper pan works even better for stability.
- Some veggies release too much water while cooking, so skip ingredients like tomatoes and zucchini to keep your eggs from turning soggy.
- Swap the sheet pan for muffin tins to create perfectly portioned egg bites. Just grease, fill, and bake for an easy grab-and-go option.
- Adding too many toppings can weigh down the eggs and affect how they cook. Stick to a balanced mix for the best texture and flavor.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
