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Close-up of a freshly baked sheet pan omelet with mushrooms, herbs, and melted cheese on top.
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5 from 1 vote

No-Hassle Sheet Pan Omelet Recipe

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: sheet pan omelet
Servings: 12 servings
Calories: 185kcal
Author: Jessica Haggard

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
US Customary - Metric

Instructions

  • 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.
  • 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.
Serve: Tuck it into a bagel or English muffin with melted cheese, add it to avocado toast, or roll it up in a tortilla. It also works as a savory side to pancakes, waffles, or French toast.
Store: Cool the egg slices completely, then store them in an airtight container in the fridge for up to five days. Reheat in the oven or microwave. To freeze, place slices on a parchment-lined baking sheet until firm, then transfer to a freezer-safe bag or container for up to one month. Thaw in the fridge before reheating.

Nutrition

Calories: 185kcal | Carbohydrates: 3g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Sodium: 402mg | Fiber: 0.4g | Net Carbohydrates: 3g
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