Sheet Pan Omelet - (2024)

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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.

Sheet Pan Omelet - (1)

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. Key ingredients you’ll need to make easy Sheet Pan Omelet in the oven:

  • Eggs – Large eggs.
  • Bacon – Classic bacon, cooked and crumbled.
  • Butter – 1 tablespoon of melted salted butter.
  • Vegetables – Baby spinach, red bell pepper and green onions.
  • Cheese – Shredded sharp cheddar cheese or a mix of your favorite variety of cheese. You could also use feta cheese.
  • Milk – Light cream or whole milk
  • Seasonings – Table salt or kosher salt, black pepper, garlic powder and onion powder.
  • A fewdashesof hot sauce, although this isoptional.
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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 or rimmed baking sheet, 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 egg mixture for the omelet. A standard sheet pan won’t work unless it has at least a one inch rim.
  • Substitutions: 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. Adapt using different veggies like steamed broccoli, mushrooms or cherry tomatoes. You could also use kale in place of spinach.
  • 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 omelette with a side of fruit, on toastor a bagel for an omelet sandwich. You can always opt to serve it just as pictured on a freshly baked Fluffy Southern Buttermilk Biscuit.
  • Store baked Sheet Pan Omelet in an airtight container chilled in the refrigerator for up to 4 days.
  • Reheat in single servings in the microwave.
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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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Sheet Pan Omelet - (5)

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5 from 7 votes

Sheet Pan Omelet

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Breakfast, Main Course

Cuisine: American, Southern

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 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.


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!





Sheet Pan Omelet - (2024)


Should eggs be cold or warm for omelette? ›

Room temperature eggs will form an omelette in the pan quicker than eggs that are cold from refrigeration. Pan size matters. A large pan could cause the omelette to spread too thinly which is more prone to overcooking, while a small pan could make the omelette too spongy and thick to fold.

What is the best size pan for making an omelette? ›

The sizes of the best omelette pans on the market range from 8 to 12 inches. On the smaller end, an 8-inch omelette pan can accommodate a two-egg recipe, while a 12-inch pan on the larger end will easily hold a four-serving omelette.

What can you use to keep your omelette from sticking to the pan? ›

Put some vegetable or sunflower oil along with a spoonful of salt into the pan and heat until the oil starts to shimmer. Swirl the oil mixture around to coat the base and slightly up the sides.

Should I put milk in my eggs for an omelette? ›

Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids. Heat the oil or butter in a 9-inch non-stick frying pan and pour in the eggs. In the first 30-seconds of cooking, use a spatula to create 6-10 small cuts through the omelette.

Should an omelette have 2 or 3 eggs? ›

Eggs: Just 2 large eggs are needed for cooking up the perfect omelette with an 8-inch pan. If you've got a 10-inch pan, 3 eggs are ideal. Filling: The world is your oyster when it comes to omelette fillings!

How many eggs should I use for an omelette? ›

Beat the eggs: Use two or three eggs per omelette, depending on how hungry you are. Beat the eggs lightly with a fork. Melt the butter: Use an 8-inch nonstick skillet for a 2-egg omelette, a 9-inch skillet for 3 eggs.

What cheese tastes best in omelette? ›

Cheddars, mozzarella, and alpine cheeses like Gruyère all melt perfectly for an omelet, but other cheeses like feta, parmesan, or manchego will work too. Some cheeses, like paneer or halloumi, won't melt but can be cubed or sliced and added as a chewy filling.

What makes an omelette taste better? ›

The Right Add-Ins for Flavor: Cheese, Meat, Veggies, Seasonings
  1. Diced ham, chicken, or bacon.
  2. Any type of cheese you like.
  3. Spinach, bell peppers, caramelized onions, sauteed mushrooms, tomatoes, or fresh herbs.
  4. Salt, pepper, garlic powder, etc. (

What is the best spice for omelette? ›

Also, good things to use include salt, pepper, chopped onions and garlic, parsley, red pepper seasoning… hell, even oregano tastes good on omelettes. Just make sure there are diced tomatoes. Truffle salt, black pepper, paprika, cumin, cayenne pepper, thyme, in special cases rosemary or basil.

Should I use oil or butter for an omelette? ›

03/4Is olive oil good for making an omelette? Though butter does have nutritional value, olive oil might be the better choice. According to the Harvard School of Public Health, liquid fats like olive oil are rich in heart-healthy unsaturated fats, while butter has more saturated fats.

Should you clean an omelette pan? ›

Cleaning: As Used - after each use, clean only by wiping out with paper towel. DO NOT WASH and NEVER PUT IN DISHWASHER. Cleaning: As Needed - At times your high polished or natural omelet pan will need a thorough cleaning – 1.

Why are my omelettes rubbery? ›

Thus, during cooking, the extra – too much – air that we have incorporated in them will transform the omelette into a sort of dry and rubbery sponge. Actually, to obtain the perfect omelette, the eggs should be mixed only for the time needed to mix egg yolk and egg white, without incorporating too much air.

Should I hot start or cold start eggs? ›

The other calls for you to start the eggs in cold water, then allow them to gradually come to a boil on the stove. But which method yields better results? Here's a hard-boiled egg tip that we know to be true: Starting your eggs in hot, already-boiling water makes them easier to peel.

Is it better to cook eggs cold or room temperature? ›

Cold eggs can affect the cooking process, particularly in recipes where eggs are the main ingredient. If you're cooking eggs straight from the fridge, they may take longer to cook. Cooking with cold eggs may also result in an uneven cook as the outside of the eggs may cook faster than the inside.

What is the secret to a good omelette? ›

Tips for Making the Perfect Omelet
  1. Use fresh ingredients. The freshest eggs make the tastiest omelets. ...
  2. The classic French omelet vs. a regular omelet. ...
  3. Season your eggs. ...
  4. Less is more when it comes to fillings. ...
  5. Avoid watery ingredients, like tomatoes. ...
  6. Butter. ...
  7. Treat your nonstick pans right. ...
  8. And finally, the fold.
Dec 16, 2021

Is it OK to eat cold omelette? ›

Cut the omelette into wedges and serve warm, or leave to cool and serve with salad or coleslaw. Can be kept in the fridge for up to 3 days.

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