5 from 2 votes

Sheet Pan Breakfast Omelette

By: Julia Pacheco
Sheet pan breakfast omelette is fluffy, customizable, and great for feeding a crowd with minimal fuss.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 5 servings
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Ingredients 

  • 12 eggs
  • ½ cup milk
  • ½ tsp pepper
  • 1 tsp salt
  • 2 tbs butter
  • ⅓ cup cooked crumbled bacon
  • ½ cup cheddar cheese, shredded
  • 1 bell pepper, diced
  • ½ cup fresh spinach, chopped

Instructions 

  • Preheat oven to 350 degrees F.
  • To a large bowl add the eggs, milk, salt, and pepper whisk well.
  • Generously grease a sheet pan with non-stick spray. Add butter to the sheet pan and spread the butter out with the back of a spoon or a brush. Sprinkle the bacon, cheese, bell pepper, and spinach all over the sheet pan pour the egg over the top and spread it out as even as possible.
  • Bake for 20 minutes or until the egg has set. Enjoy!

Nutrition

Calories: 286kcal | Carbohydrates: 4g | Protein: 20g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 430mg | Sodium: 964mg | Potassium: 262mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1891IU | Vitamin C: 31mg | Calcium: 176mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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2 Comments

  1. Midwest Cook says:

    Wonderful. We’ll get 10 (not 5) generous servings from this. Be sure your foil liner overlaps the top edges of your sheet pan, and/or oil your sheet pan under the foil.
    For us next time I’ll reduce the salt to just a couple of shakes (my 6 slices of cooked/crumbled bacon had plenty of salt for the dish) and add some garlic powder.
    I used about 1 C. of frozen chopped spinach, thawed and squeezed dry down to 1/2 C.
    Mine baked for 25 minutes. Using a pizza cutter to slice worked great!
    I used about 1 C. of shredded cheese.

    Reply
  2. Ainsley says:

    This sounds amazingly good and simple! What size sheet pan do you use? Thank you.

    Reply