Sheet Pan Omelet

Course Breakfast, Main Course

Cuisine American, Southern

Keyword omelet-recipes, sheet-pan-omelet

Prep Time 10

Cook Time 20

Total Time 25

Servings 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 squares 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.