Sheet Pan Omelet
This Sheet Pan Omelet is filled with baby spinach, bacon and plenty of cheese along with green onion and sweet red bell pepper for added texture and flavor. It’s an efficient way to meal prep breakfast for the week, or cook omelets for a crowd in one fell swoop.
Easy Sheet Pan Omelet Recipe with Bacon and Spinach
I’m crazy about sheet pan meals. They’re so handy for getting dinner on the table in a hurry and the easy one pan clean-up doesn’t hurt. If you’re someone who likes to meal prep for the week, this technique works like a charm and the omelet squares reheat beautifully in the microwave in just a few seconds.
My favorite things about this fluffy omelet recipe is, that it takes very little prep time, the ingredients are customizable and the whole family gets to eat at the same time on busy mornings. Feel free to adapt and customize the ingredients based on your family’s preferences.
Checkout this quick list of ingredients you’ll need to make a baked Sheet Pan Omelet: (Scroll down for full printable recipe card),
- Whole Eggs – Large eggs form the egg mixture.
- Spinach – Fresh baby spinach leaves add color and fiber.
- Onion – Green onions give a mild onion flavor.
- Bell Peppers – Red bell pepper adds texture.
- Liquid – Whole milk or light cream thins the egg mixture and gives it a creamy texture.
- Spices – Salt, black pepper, onion powder, granulated garlic or garlic powder.
- Cheese – Freshly grated sharp cheddar cheese for a melty cheesy flavor.
- Butter – Salted or unsalted butter for richness.
- Protein – Crispy bacon gives the omelet a smoky flavor.
How to Make the BEST Sheet Pan Omelet Recipe
A few pointers for making omelets in the oven:
- Heat Oven and Prep the Pan – Brush the jelly roll pan with melted butter.
- Cook Bacon – Cook classic bacon in a skillet until crispy, then crumble or chop.
- Vegetables – Baby spinach, red bell pepper and green onions. Arrange on the buttered pan.
- Cheese – Shredded sharp cheddar cheese or a mix of your favorite variety of cheese. You could also use feta cheese. Sprinkle part of the cheese over the veggies.
- Make Egg Mixture – Whisk together eggs, cream, salt, pepper, garlic and onion powder. Add a few dashes of hot sauce, if using. Pour evenly into pan. Sprinkle top with reserved shredded cheese.
- Oven – Place pan into preheated oven. Baker per the recipe until the eggs are set.
- Serve – Cut omelet into 12 even slices and serve on biscuits, as an egg sandwich on toast, english muffins or bagels with your favorite breakfast sides.
Kitchen Equipment to Make a Sheet Pan Omelet
- A 15×10-inch jelly roll pan or rimmed baking sheet. It’s important to use a jelly roll pan with a rim to contain the egg mixture for the omelet. A shallow sheet pan won’t work unless it has at least a 1-inch rim.
- Large bowl or medium bowl for making the eggs.
- A balloon whisk.
- Knife and chopping board.
- Cheese grater for freshly grated cheese.
- Measuring cups and spoons.
Recipe Variations, Tips and Substitutions
- Utilize a Stand Blender – What makes an omelet fluffy? Restaurants often whip the eggs for omelets in a stand blender or using an immersion blender which whips air into the egg mixture making the omelet fluffy. You can also prep the egg custard for this recipe in a blender, if you want.
- Vegetables – You can use different veggies like steamed broccoli, mushrooms or cherry tomatoes. You could also use kale in place of spinach.
- Egg Whites – You can use egg whites in place of whole eggs. Please note, the flavor will not be as rich, nor will it puff up quite as much due to the decreased volume.
- Cheese – I use a combination of Monterey jack cheese and cheddar cheese for this omelet, but you can switch it out using your favorite flavor. Pepper jack cheese for more spice, gooey mozzarella cheese or gruyere cheese.
- Protein – You can use ham, cooked sausage, Canadian bacon, chorizo sausage or any other protein that you have on hand. It’s a great way to use up leftover holiday ham and stretch it into another meal.
- Alternate Pan Option – This omelet recipe can be halved and baked in an 8×8-inch pan for a smaller batch.
- Serving Options – Serve this sheet pan omelette with a side of fruit or hash browns with toast, an english muffin or a bagel for an omelet sandwich. You can always opt to serve it just as pictured on a freshly baked Fluffy Southern Buttermilk Biscuit.
Storage and Leftovers
- Leftovers – Store baked Sheet Pan Omelet in an airtight container chilled in the refrigerator for up to up to 5 days.
- Reheating – Reheat Sheet Pan Omelet for 12-15 seconds in the microwave or in a nonstick skillet over medium heat.
- Freezer Storage Tips – Store omelet frozen for up to 2 months. Separate layers with parchment paper or wax paper.
More Sheet Pan Recipes to Make
For more sheet pan inspiration checkout these recipes:
- Sheet Pan Kielbasa and Yukon Gold Potato Hash that can be serve for breakfast, brunch or dinner.
- Start your day with these Sheet Pan Breakfast Stacks.
- Make lunch for everyone at one time with these Sheet Pan Grilled Cheese.
- You can throw down a seafood boil any night of the week with my Sheet Pan Shrimp Boil.
- Sheet Pan Italian Sausages and Vegetables makes a hearty weekday supper.
- Make it Mexican night at home with these Sheet Pan Steak Fajitas.
- Sheet Pan French Toast topped with a drizzle of maple syrup and fresh berries for breakfast.
- Sheet Pan Pizza for family pizza night from A Dash of Sanity.
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Helpful Kitchen Items:
Sheet Pan Omelet
Servings: 12 servings
Calories: 207kcal
Ingredients
- 1 Tbsp salted butter melted
- 1/2 lb bacon cooked and crumbled or sliced
- 1 cup packed baby spinach, roughly chopped
- 1/2 cup red bell pepper diced
- 3 medium green onions chopped
- 1 cup shredded sharp cheddar cheese divided use (or a mix of your favorite cheese)
- 12 large eggs
- 1/2 cup light cream or whole milk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp granulated garlic
- 1/2 tsp onion powder
- few dashes hot sauce optional
Instructions
- Preheat oven to 350°F. Liberally spray a 15x10x1-inch jelly roll pan with cooking spray. Pour melted butter onto pan using a pastry brush to coat all sides.
- Arrange bacon, spinach, green onions and bell pepper on pan. Sprinkle with 1/2 cup cheese.
- In a medium size bowl, whisk together eggs, cream, salt, pepper, garlic and onion powder. Add a few dashes of hot sauce, if using. Pour evenly into pan. Sprinkle top with reserved cheese.
- Place into oven and bake for 20 minutes. Check and gently shake pan to see if eggs are set. If not, bake for 5 more minutes and check again. You may broil for a few minutes at the end to brown the top, if desired.
- Cut into 12 even squares and serve on biscuits, as an egg sandwich on toast or bagels with your favorite breakfast sides.
- Store chilled in the fridge in an airtight container for up to 5 days. Reheat for 12-15 seconds in the microwave.
Notes
- Vegetables – You can use different veggies like steamed broccoli, mushrooms or cherry tomatoes. You could also use kale in place of spinach.
- Egg Whites – You can use egg whites in place of whole eggs. Please note, the flavor will not be as rich, nor will it puff up quite as much due to the decreased volume.
- Cheese – I use a combination of Monterey jack cheese and cheddar cheese for this omelet, but you can switch it out using your favorite flavor. Pepper jack cheese for more spice, gooey mozzarella cheese or gruyere cheese.
- Protein – You can use ham, cooked sausage, Canadian bacon, chorizo sausage or any other protein that you have on hand. It’s a great way to use up leftover holiday ham and stretch it into another meal.
- Alternate Pan Option – This omelet recipe can be halved and baked in an 8×8-inch pan for a smaller batch.
Nutrition
Serving: 1serving | Calories: 207kcal | Carbohydrates: 2g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 462mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 9mg | Calcium: 113mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
In the U.K, made this for breakfast meal prep to freeze, its delicious, I had some sticking issues with my pan but we don’t have the spray, ill try parchment paper next time, it cooked great, tastes awesome (I just did cooked sausage, broccoli and cheese) great recipe, thanks for sharing
I’m so happy you enjoyed it, thank you!
Could this be made with cottage cheese in place of cheddar cheese?
I haven’t tested that specifically. If you try it let us know how it goes!
Yes you can use cottage cheese !
There are a vast number of things you can do to sheet pan omelettes!
I cook breakfast at a diner ..
I have made this a number of times for our men’s and women’s bible studies everyone just loves it. I don’t eat bacon so I replace it with a turkey sausage and it’s wonderful. Thanks for the recipe.
Thanks so much!
I’ll be adding this to my family Easter brunch. I like it better than the egg casseroles I’ve made in the past. It bakes faster and you can always tell when it’s done. I used ham instead of bacon. I may use sausage the next time. It really presents well.
Very quick to put together. Lots of flavor. Pretty to look at with the spinach on top. Can mix it up to your own favorite foods. First time I made as stated. Everyone wanted the recipe. Next time 1/2 recipe n had ham with a grated left over baked potato. Didn’t have sharp cheese so put 1/2 cheddar n 1/2 Monterey Jack. I still liked the ordinal recipe best. 🌸
Sounds great,thanks!
This is fabulous! The second time I made it, I halved the recipe and used an 8″ x 11″ Pyrex dish – it took the same amount of time to bake.
I love this recipe! I make it almost every other week for my meal prep breakfasts.
Can this be assembled the day before and baked the next day?
Thx!
This is best assembled and baked.
Turned out great! 😋 Thank you for the recipe!
I’m so happy you enjoyed it!
I see that you said mushrooms need to be cooked before adding to thus recipe. Do the peppers and green onions also need to be cooked before adding?
Just follow the recipe as written, it’s not necessary.
Can I use a muffin pan for this recipe?
You could probably adapt it, yes. You can see other egg muffin recipes here in the recipe index.
Hi! Do you have any thoughts on adding shredded hash browns to it? If using frozen, I’m curious about moisture content. But I think the fam would enjoy it if it’s possible!
It’s a great idea but I haven’t tested it. I would think they would need to be fully cooked and not just thawed. If you try it let us know how it goes!
This was so easy to make and delicious! I always cook my bacon on a sheet pan in the oven so I used some of the bacon drippings instead of the butter.
Fast, easy and delicious. Will be made again and again.
Thanks so much!
Melissa, I have a few vegetarians that I’m hosting for Easter brunch. Could I make this with just eggs and cheese without the meat? Would I need to adjust the recipe, with the exception of deleting the meat?
Thank you.
Hi Kathleen, you can omit the bacon with no other adjustments needed. You could also replace it with sautéed mushrooms or another cooked vegetable they may enjoy. I hope you and your guests love it!
Can pieces be frozen and microwaved or will the eggs get rubbery?
You can freeze it, sure. I’ve not had issue with the eggs becoming rubbery.
Can this be made the night before??
It can be made in advance and reheated gently in the microwave, yes.
I often freeze squares separated with a little piece of parchment paper. This is a quick and easy go to for my husband. He takes out a square and microwaves it for approx 30-40 seconds. Makes 2 pieces toast and viola a western sandwich.
Can this made in 9×13 pan?
Sure, just adjust the baking time. A thicker filling may need extra time to bake.
Very nice recipe and it looks easy
Thanks so much! Yes, very easy and versatile.
Can you use low fat milk? I’m on a doctor prescribed low fat diet for fatty liver issues.
Hi Carol, you can, sure.