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Sheet Pan Omelet

Course Breakfast, brunch, Main Course
Cuisine American
Keyword omelet-recipes, sheet-pan-omelet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 servings
Calories 207kcal


  • 1 tablespoon salted butter melted
  • ½ lb bacon cooked and crumbled or sliced
  • 1 cup packed baby spinach, roughly chopped
  • ½ 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
  • ½ cup light cream or whole milk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon granulated garlic
  • ½ teaspoon 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 ½ 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