Sheet Pan Breakfast Omelette

1 comment

Sheet Pan Breakfast Omelette

Recipe by Julia Pacheco Course: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 12 eggs

  • 1/2 cup milk

  • 1/2 tsp pepper

  • 1 tsp salt

  • 2 tbs butter

  • 1/3 cup cooked crumbled bacon

  • 1/2 cup cheddar cheese, shredded

  • 1 bell pepper, diced

  • 1/2 cup fresh spinach, chopped


  • Preheat oven to 350 degrees
  • 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!

One Comment

  1. Midwest Cook

    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.

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