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 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 omelets reheat beautifully in the microwave in just a few seconds. My favorite thing about it is; everyone gets to eat at the same time making it especially handy for holiday mornings. Ingredients you’ll need to make easy Sheet Pan Omelet in the oven:
- Eggs – Large eggs.
- Bacon – Classic bacon, cooked and crumbled.
- 1 Tbsp salted butter melted
- Vegetables – Baby spinach, red bell pepper and green onions.
- Cheese – Shredded sharp cheddar cheese or a mix of your favorite variety of cheese.
- Milk – Light cream or whole milk
- Seasonings – Salt, black pepper, granulated garlic and onion powder.
- A few dashes of hot sauce, although this is optional.
How to Make the BEST Sheet Pan Omelet Recipe
A few pointers for making omelets in the oven:
- Kitchen tools you’ll need: A 15×10 inch jelly roll pan, medium bowl, whisk, sharp knife and cutting board, cheese grater, measuring cups and spoons.
- It’s important to use a jelly roll pan with a rim to contain the omelet. A standard sheet pan won’t work unless it has at least a one inch rim.
- The beauty of this omelet is, that you can very easily adapt the ingredients based on your family’s preferences or what you have on hand.
- I used a combination of Monterey jack and cheddar cheese for this omelet, but again, you can switch it out using your favorite flavor.
- This recipe can be halved and baked in an 8 x 8 inch pan for a smaller batch.
- You can use ham, cooked sausage, Canadian bacon, chorizo 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. You could also go meatless and load it up with vegetables instead.
- You can use egg whites in place of egg. Please note, the flavor will not be as rich, nor will it puff up quite as much due to the decreased volume.
- Serve this omelet with a side of fruit, on toast or a bagel for an omelet sandwich or as I did, on a freshly baked Fluffy Southern Buttermilk Biscuit.
- Store baked Sheet Pan Omelet chilled in the refrigerator for up to 4 days.
- Reheat in single servings in the microwave.
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
- 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
- Preheat oven to 350°F. Liberally spray a 15 x 10 x 1 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 square and serve on biscuits, as an egg sandwich on toast or bagels with your favorite breakfast sides.
- Store chilled in an air tight container for up to 5 days. Reheat for 12-15 seconds in the microwave.