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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 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:


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5 from 4 votes

Sheet Pan Omelet

Prep Time10 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, brunch, Main Course
Cuisine: American
Keyword: omelet-recipes, sheet-pan-omelet
Servings: 12 servings
Calories: 207kcal


  • 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.


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!


  1. 5 stars
    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.

  2. 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?

  3. 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!

    1. 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!

  4. 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.

    1. 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.

      1. 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!

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