Sheet Pan Omelet – Looking for an incredibly tasty breakfast option? Well, search no further, than this Sheet Pan Omelet! It’s the solution for those rushed mornings or relaxed brunches bringing together the convenience of a one-pan meal with all the flavors we adore in an omelet. Packed with baby spinach crispy bacon and tangy cheddar cheese this omelet is not a crowd-pleaser but also a time saver.
When I first attempted making a Sheet Pan Omelet it was quite an experiment. I wanted something satisfying and bursting with flavor that could feed my family without requiring much time in the kitchen. To my joy, it turned out to be a success! My breakfast-enthusiast husband absolutely adored its flavors while my little one couldn’t resist the cheesy deliciousness. It has now become our Sunday morning tradition—a way to kickstart our day together.
What makes this Sheet Pan Omelet truly special?
This Sheet Pan Omelet is truly a game-changer when it comes to breakfast routines. Its effortless preparation process simplifies cooking since you only need to mix the ingredients and bake them all in one pan. Moreover this recipe offers flexibility, for customization by allowing ingredient swaps according to different dietary preferences or simply making use of whatever you have available in your refrigerator. It serves as a choice, for meal preparation since it remains delicious for a duration of, up to five days when stored correctly. Whether you’re catering to a group or simply seeking a convenient yet fulfilling breakfast alternative this omelet proves to be a selection.
What You Need To Make This Sheet Pan Omelet Recipe?
Salted Butter: A little secret for a richer flavor. If you’re watching your salt intake, feel free to swap it with unsalted butter. Just remember, it’s all about that golden touch it gives to the omelet.
Bacon: The star of many breakfast tables! Crispy, savory, and utterly delightful. For a vegetarian twist, omit it or replace it with your favorite veggie bacon. Life’s all about options, isn’t it?
Baby Spinach: These little leaves are not only packed with nutrients but also add a beautiful pop of green. Watching them wilt slightly in the oven is like a mini kitchen miracle.
Red Bell Pepper & Green Onions: These bring the crunch and the color. A perfect duo that adds freshness and a hint of sweetness to balance the savory notes.
Cheese: Sharp cheddar is my go-to for that tangy kick, but why not get creative? Mix in some pepper jack for heat, or mozzarella for gooeyness. Cheese is the canvas of your breakfast masterpiece.
Eggs & Cream: The foundation of our omelet. Eggs bring everything together, literally, and the cream (or whole milk) makes it all lusciously smooth. It’s like wrapping your favorite ingredients in a fluffy cloud.
Seasonings (Salt, Pepper, Garlic, Onion Powder): These are the unsung heroes. They’re like the background singers, not always in the spotlight but essential for the harmony of flavors.
Hot Sauce (Optional): For those who like a little adventure in their breakfast. A few dashes can turn this omelet from a comforting classic into a fiery fiesta in your mouth.
Steps To Make Sheet Pan Omelet:
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Step 1: To begin preheat your oven to 350°F. Take a jelly roll pan measuring around 15x10x1 inches. Generously coat it with cooking spray. Spread the butter evenly across the pan.
Step 2: Arrange the bacon, spinach, green onions and bell pepper, on the pan. Place half of the cheese over this layer.
Step 3: In a bowl whisk together the eggs, cream, salt, pepper, garlic, onion powder. For an extra kick add some hot sauce. Carefully pour this mixture over the arranged ingredients in the pan. Finish off by sprinkling the remaining cheese on top.
Step 4: Bake for 20 minutes. Give the pan a shake to test if the eggs have set. If they need time to cook properly give it another 5 minutes. Check again. For a top layer, you can quickly broil it towards the end.
Step 5: Once done baking slice it into 12 squares. Serve! This dish is versatile. Enjoy it on biscuits, toast or bagels. Additionally, it keeps well in the refrigerator for, up to 5 days.
Tip:
Once your Sheet Pan Omelet has achieved a color and is fully cooked it’s important to resist the urge to immediately cut into it. Take a moment to allow it to rest for 5 minutes after removing it from the oven. This brief pause ensures that the omelet sets properly resulting in slices that aren’t too runny. It’s, like giving the flavors and textures a chance to settle and find their balance. This simple step enhances the texture. Creates a visually appealing presentation when serving. Remember, good things come to those who exercise patience!
Frequently Asked Questions:
Can I use different vegetables in this recipe?
Definitely! One of the things, about making a Sheet Pan Omelet is that you can be creative with your vegetable choices. Feel free to switch it up by using veggies like mushrooms, zucchini or tomatoes. Just remember to chop them into pieces so they cook evenly. It’s also an opportunity to make use of any vegetables you have in your fridge!
How do I know when the omelet is perfectly cooked?
You’ll know the omelet is done when the center is fully set and no longer jiggles. If you’re uncertain you can always insert a toothpick into the center; it should come out clean. Towards the end of cooking keep an eye on it to avoid browning especially if you decide to broil it for a deliciously crispy top.
Is this recipe suitable for meal prepping? How long can it be stored?
Absolutely! This recipe is ideal for meal prepping. Once cooled simply cut the omelet into portions. Store them in an airtight container in the refrigerator. It will remain fresh for up to 5 days. When reheating just pop it in the microwave for 15 to 20 seconds per piece—a way to enjoy a quick and healthy breakfast, throughout your week.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sheet Pan Omelet
Ingredients
- 1 Tablespoon salted butter melted
- 1/2 pound bacon cooked and crumbled or sliced
- 1 c packed baby spinach roughly chopped
- 1/2 c red bell pepper diced
- 3 medium green onions chopped
- 1 c shredded sharp cheddar cheese divided use (or a mix of your favorite cheese)
- 12 large eggs
- 1/2 c light cream or whole milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- A few dashes hot sauce optional
Instructions
- Set your temperature to 350°F (175°C).
- Apply a cooking spray, on a jelly roll pan measuring 15x10x1 inches. Then brush it with butter.
- Place bacon, spinach, green onions, bell pepper and half of the cheese on the pan.
- In a bowl whisk together eggs, cream, salt, pepper, garlic powder, onion powder. If desired add some hot sauce for a kick.
- Evenly pour the egg mixture over the toppings in the pan. Sprinkle with the remaining cheese.
- Put the pan in the oven. Bake for about 20 minutes. Check if the eggs are fully set; if not continue baking for 5 minutes.
- Once cooked through cut the omelet into pieces. Enjoy it as is. Accompany it with your breakfast sides.
- Store any leftovers in an airtight container in your refrigerator for, up to 5 days. When needed reheat them in a microwave.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
