Easy Sheet Pan Omelet Recipes
This sheet pan omelet bakes up fluffy, cheesy, and loaded with colorful veggies. Slice into squares for an easy breakfast or meal prep.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil for the pan
- 3 cup beaten eggs
- 1 cup whole milk
- 1.5 cup shredded cheddar cheese
- 6 oz cooked bacon, chopped
- 1 cup diced red bell pepper
- 0.5 cup finely chopped yellow onion
- 1 cup sliced mushrooms
- 2 cup chopped baby spinach loosely packed
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.25 tsp smoked paprika optional
- 2 tbsp chopped fresh parsley plus more for garnish
Instructions
Preparation Steps
- Heat oven to 400°F. Line a rimmed half sheet pan with parchment and brush with olive oil.
- Whisk eggs, milk, salt, pepper, garlic powder, and paprika in a large bowl until smooth and frothy.
- Spread peppers, onion, mushrooms, and spinach on the prepared pan in an even layer.
- Scatter the chopped bacon over the vegetables.
- Pour the egg mixture evenly over the pan. Tilt gently to coat the surface.
- Sprinkle cheddar and parsley on top. Tap the pan once to release air bubbles.
- Bake 14–18 minutes, until set in the center and lightly golden at the edges.
- Rest 2–3 minutes. Slice into squares, garnish with extra parsley, and serve warm.
Notes
Variation: Swap bacon for diced ham or cooked breakfast sausage. Go vegetarian by skipping the meat and adding more mushrooms. For a dairy-rich version, use half-and-half instead of milk. Store leftovers in the fridge up to 4 days or freeze slices for quick breakfasts.
This recipe is an original creation inspired by classic Easy Sheet Pan Omelet Recipes flavors. All ingredient ratios and instructions are independently developed.