Sheet Pan Omelet

This easy Sheet Pan Omelet is loaded with bacon, eggs, cheddar, spinach, and bell peppers. A mess-free breakfast made for sharing (or hoarding).

this Recipe

You know those mornings where you open the fridge and just stand there for a solid five minutes, hoping something magical appears? Yeah. That was me last Saturday. The kids were already hangry, I was on cup #1 of coffee (a risky zone), and I had zero intention of flipping omelets on repeat like a short-order cook. Not again.

So I grabbed a dozen eggs, leftover bacon, and the half-used bag of spinach I keep pretending I’ll turn into smoothies. That’s when the idea hit me—bake it all in a sheet pan. No flipping, no fuss, no “how do I make three omelets in one skillet” panic. Just crack, pour, bake, done. And folks, this Sheet Pan Omelet might be the reason I survived the weekend.

This whole thing started by accident. Honestly, most of my favorite recipes do. We had family staying over. I’d promised brunch. And somehow, I’d forgotten we were out of bread and cereal. Classic me.

I panicked for maybe five seconds, then spotted my trusty jelly roll pan. I figured, “Okay, what if I just… baked the eggs?” Threw in whatever I had—bacon, spinach, cheese. Poured it all in. Prayed. And 20 minutes later, I pulled out what looked suspiciously like an actual plan.

My brother-in-law asked for the recipe. My toddler ate two squares without protest. I ate three. That’s when I knew—this one’s a keeper.

Why You’ll Love This Sheet Pan Omelet Recipe?

Besides the fact that it saves me from losing my mind?

• It feeds a bunch of people at once. No standing around flipping omelets one by one.

• It’s flexible as heck. Got mushrooms? Toss ’em in. Leftover taco meat? Go for it.

• It reheats like a champ. Breakfast on Monday, sorted.

• It’s kind of impressive-looking. Even if you made it while wearing pajamas and yesterday’s eyeliner.

The best part? It makes you feel like you’ve got your act together. Even if the laundry’s still in the dryer from three days ago. (No judgment.)

Ingredient Notes:

Let’s break it down. You need:

• 12 large eggs. Can’t get around that. This is an omelet, after all.

• ½ cup cream or whole milk. Adds richness. Makes you feel fancy even if you’re not.

• ½ lb cooked bacon. Crumbled. Crispy. Or use sausage or ham or go meatless if that’s your thing.

• 1 cup chopped baby spinach. Gotta get the greens in somewhere.

• ½ cup red bell pepper. Color! Crunch! Leftover half from taco night? Use it.

• 3 green onions. I didn’t have them once and used chives from my garden. Worked just fine.

• 1 cup cheddar cheese, divided. Because cheese. Use what you like—mozzarella, feta, even that mystery shredded blend in your fridge drawer.

• Spices. Salt, pepper, garlic powder, onion powder. Add a splash of hot sauce if you need some morning drama.

Hot tip: If you’re winging it with fridge leftovers, just make sure they’re not too watery. Mushrooms? Sauté ’em first. Tomatoes? Dice and drain.

How To Make Sheet Pan Omelet?

Step 1. Preheat the oven to 350°F.
No one likes undercooked eggs. Trust the process.

Step 2. Grease your sheet pan.
Mine’s a 15x10x1 jelly roll pan. Spray it well, then brush on melted butter for good measure. It’s brunch, we’re not counting.

Step 3. Spread your fillings.
Scatter the bacon, spinach, peppers, onions, and half the cheese across the pan. No need to overthink placement. Just vibes.

Step 4. Whisk your eggs.
Crack them into a big bowl, add cream, seasonings, and whisk like your life depends on it. Or until it looks smooth, whichever comes first.

Step 5. Pour it all in.
Slowly pour the egg mixture over the toppings. Wiggle the pan a little if needed. Top with the rest of the cheese because obviously.

Step 6. Bake for 20–25 minutes.
Check at 20. It should be set in the center. Jiggle-free. If it’s still too wet, give it a few more minutes. I once forgot and it went 30—still delish.

Step 7. Let it rest.
Cool for 5 minutes, slice it however you like, and serve. Fancy squares or rustic slabs. I won’t tell you how to live your life.

Storage Options:

Pop leftovers into an airtight container and store in the fridge for up to 5 days. Reheat in the microwave for about 30 seconds or in a toaster oven if you want that crisp edge again.

Freezer-friendly too! Slice it, wrap it, freeze it. Reheat straight from frozen. It’s like meal prep… without the plastic containers and Sunday night dread.

Variations and Substitutions:

• Tex-Mex: Add taco-seasoned ground beef, black beans, jalapeños, pepper jack.

• Veggie delight: Mushrooms, zucchini, roasted red pepper, goat cheese.

• Greek-ish: Feta, olives, spinach, red onion. Maybe a tzatziki drizzle if you’re feeling bold.

• everything bagel-inspired: Cream cheese chunks, green onions, a sprinkle of everything bagel seasoning.

You cannot mess this up. Trust your tastebuds. Or your leftovers.

What to Serve with Sheet Pan Omelet?

• Toast. Any kind. Sourdough, English muffins, even leftover garlic bread. Yes.

• A big ol’ fruit salad.

• Hash browns or crispy breakfast potatoes.

• Mimosas or iced coffee depending on the kind of morning it is.

• Sriracha, salsa, or hot honey for drizzling.

Frequently Asked Questions:

Can I use a different size pan?
Sure, just adjust bake time. Thicker omelet = longer bake.

Can I use carton egg mix?
Yep. No shame. Use the equivalent of 12 eggs.

No bacon on hand—what now?
Skip it, or sub in whatever protein you’ve got. I once used leftover rotisserie chicken and my toddler didn’t even notice.

Honestly, this Sheet Pan Omelet is the kind of breakfast that lets you show up halfway, still in PJs, hair a mess, and still serve something that makes people go, “Wait, you made this?”

Try it, tweak it, totally forget the green onions and still call it a win. And when you do—send me a photo. Or at least tell me what you threw in. Because this recipe? It’s all about the chaos, the cravings, and the cozy little wins in between.

Keep the Flavor Coming – Try These:

Seafood Mac and Cheese Recipe

Famous Butter Chicken Recipe

Slow Cooker Queso Chicken Tacos Recipe

Sheet Pan Omelet

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Embark, on an adventure with the Sheet Pan Omelet, a delightful dish that elevates the traditional omelet to a visual and gustatory masterpiece. Picture a canvas of fluffy, golden eggs beautifully. Poured over a medley of red bell peppers lush green spinach and delectably crispy bacon all perfectly nestled together. Each mouthful is an orchestra of flavors from the essence of the bacon to the sharp cheddar cheese creating a captivating symphony of savory sensations. This recipe is not a meal; it's an homage, to simplicity and flavor turning your breakfast or brunch into an unforgettable moment worth savoring.

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12 Servings

Ingredients

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• 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

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Instructions

 

1. Set your temperature to 350°F (175°C).
2. Apply a cooking spray, on a jelly roll pan measuring 15x10x1 inches. Then brush it with butter.
3. Place bacon, spinach, green onions, bell pepper and half of the cheese on the pan.
4. In a bowl whisk together eggs, cream, salt, pepper, garlic powder, onion powder. If desired add some hot sauce for a kick.
5. Evenly pour the egg mixture over the toppings in the pan. Sprinkle with the remaining cheese.
6. 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.
7. Once cooked through cut the omelet into pieces. Enjoy it as is. Accompany it with your breakfast sides.
8. Store any leftovers in an airtight container in your refrigerator for, up to 5 days. When needed reheat them in a microwave.

Notes

Transforming this already fabulous recipe into a gluten-free delight is as easy as a morning breeze! The key lies in the sides and accompaniments. Since our main ingredients are naturally gluten-free (hello eggs, veggies, and cheese!), just ensure your bacon is gluten-free - yes, some brands sneak in gluten. Now, when it comes to serving, swap traditional bread sides with gluten-free options. Think gluten-free bagels, toast, or even a side of fruit for a lighter touch.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

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!

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