Did you know you can bake an omelette? This easy Sheet Pan Omelette is perfect for serving a crowd during the holidays and if you just want make ahead breakfast recipes for busy weekday mornings. Did I mention it freezes well for breakfast sandwiches?
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
Of all the oven omelet recipes out there, the sheet pan omelets are my favorite!
You can make yours a "just egg omelet" or choose from my long list of add-ins to make a Denver omelet, cheese and spinach omelet or load it up with veggies to make a sheet pan garden omelet.
I have made this oven omelette recipe many times and changed it up according to everyone's favorite ingredients! Just like the custom omelets that are made in restaurants in an omelet pan but so much easier made in a sheet pan.
I love that you can cater the ingredients to your liking. Don't like spinach? Leave it out.
I'll share more about the size of sheet pans later. (Hint: I used a 15x10 sheet pan with ¾-inch sides to make a 12 egg omelette.)
Shortcuts
- You pour all the ingredients in a sheet pan and don't have to stand at a skillet making individual omelettes.
- Pre-cooked, real bacon from a package saves lots of time. Avoid those artificially flavored "bacon" bits.
- Pre-shredded cheese works well in this baked omelette recipe and saves time.
- Eggs are always best when cooked and eaten soon afterward, this can be a make ahead omelette. See how to store, freeze and reheat instructions further down.
Ingredients
What you will need to make this sheet pan omelet (often spelled this way).
Scroll down to printable recipe for exact ingredient quantities.
For the basic, no frills, just eggs omelette you just need these four ingredients. Actually, I guess the pepper could be optional, too.
- Large eggs
- Milk
- Salt
- Pepper
Pro tip:
For a fluffy baked omelette, you can substitute ¼ cup water for the ½ cup milk. Either one will result in a light and fluffy omelette without adding calories.
Optional add-in ingredients
For me, bacon and cheese are not OPTIONAL but that's just me. I give you more suggestions for add-ins below in the Variations section.
- Crumbled cooked bacon
- Cheese: To me, the best cheese for omelets is simply your favorite shredded cheese. I love pre-shredded Colby Jack because the Monterey Jack cheese melts so well and Colby has lots of flavor like Cheddar cheese.
- Onion
- Bell pepper
- Garlic powder
- Spinach
How to make a sheet pan omelette
Scroll down to the bottom for the printable recipe with detailed instructions.
What a colorful recipe for a holiday breakfast or brunch! another one of my favorite brunch recipes is my shortcut Sausage Gravy and Biscuit Casserole.
- Whisk together the eggs, milk, salt and pepper. Stir in your choice of add-ins.
- Pour the egg mixture into a greased 15 x 10 sheet pan with at least ¾ inch sides.
- If you watch the omelet bake in the oven, you can see it puff up on the sides.
Tip: The oven baked omelette will deflate while cooling but this is also why you need a pan with at least ¾ inch sides.
- Let the baked omelet cool on a wire rack 5 minutes before slicing. Cut into 8 to 12 pieces.
Sheet pan sizes
Technically, a "full sheet" sheet pan is about 26 x 18 inches and is used in food service. A "half sheet" sheet pan (18 x 13 inches) is more typical for many home cooking easy sheet pan meals.
I found that the next size smaller "sheet pan" (15 x 10-inches) with at least ¾-inch sides works best for this 12 egg omelette baked in the oven. It is often called a jelly roll pan and measures between a half sheet pan and a quarter sheet pan (13 x9 inches).
If you are cooking for a very large crowd, you can use 18 eggs, increase the add-ins according to your liking, and bake it in a half sheet pan.
Here's a good article by Epicurious about the differences in sheet pans.
Substitutions & Variations
Trade "this" for "that" in this oven omelette recipe.
- Denver omelet : Add chopped ham to the egg mixture with bell peppers, onion and cheese.
- Hashbrown omelet: Stir in 1 cup frozen, thawed hashbrowns to the egg mixture.
- Mexican omelet: Stir in black beans, corn, tomato and onion and maybe some green chiles into the egg mixture. Top each serving with sour cream or crema, salsa and cilantro.
Other ideas of what you can put in an omelette
- Cheese: Flavorful cheeses that shred and melt well are Cheddar, Monterey Jack, and Pepper Jack. Flavorful cheese that can be crumbled are feta, blue cheese and Parmesan. Gruyere, fontina and brie shred or crumble if they are very cold.
- Add-ins: Crab, chicken, salmon, tomatoes (Caprese with basil), mushrooms, jalpeno peppers and green onions.
Helpful Information
Substituting ¼ cup water for the ½ cup milk to the 12 egg sheet pan omelet will also result in a light and fluffy omelette without adding calories.
These sheet pan omelets can be cut into squares, frozen in a single layer, then placed in an airtight container or resealable zip-top bag until ready to thaw and serve.
Yes! omelettes can be reheated. If frozen or refrigerated, reheat in the microwave (1100 watts) on HIGH for 45 seconds to 2 minutes checking the center to make sure it is thoroughly heated. You can also reheat a refrigerated omelet in the air fryer or oven at 375F for 2 to 5 minutes or until thoroughly heated, making sure not to over brown the eggs.
Sheet pan omelette vs Frittata vs Quiche
All three of these high protein egg dish recipes are an excellent way to use up leftovers in the fridge and cook hands-off compared to individual omelets.
- A frittata starts cooking in a pan on the stovetop and finishes in a hot oven.
- A quiche is more custardy from dairy products than an omelet or frittata and cooks entirely in the oven.
- A sheet pan omelette is a shortcut combination of both of these. My version has just a little milk to loosen up the eggs and you basically just whisk, stir, pour and bake!
What to serve with this oven omelet
My immediate response is fried BACON! But, that is my usual response to serve with most everything!
You can't go wrong with 2 Ingredient Biscuits with Strawberry Freezer Jam or Blackberry Pepper Jelly.
How to store
- To Store. Store any leftovers in the refrigerator, covered or in an air tight container.
- To Thaw and Reheat. Thaw frozen squares in the refrigerator overnight and reheat in the air fryer or oven at 375F for 2 to 5 minutes. Microwave thawed omelette pieces on HIGH for 45 seconds or until hot in the middle. To reheat frozen omelette pieces, air fry at 375F for 4 minutes or until hot. Microwave frozen pieces on HIGH for 1 minute 30 seconds or just until hot in the middle.
- To Freeze. Cut the omelette into squares or rectangles and freeze in a single layer on a baking on a baking sheet or plate in the freezer. When frozen, place them in a resealable freezer bag or freezer container. This way, you can pull out one at a time, if you prefer.
Follow me on Facebook, Instagram, Pinterest and YouTube. Be social and share, y'all! Don't forget to sign up with your email so you don’t miss a single post on my Southern shortcut recipes!
If you make this recipe I'd love to see it! Tag me on social media with #gritsandgouda or @gritsandgouda. Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to rate it 5 stars if you love it!
Sheet Pan Omelette
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 12 large eggs
- ½ cup milk or half and half* or ¼ cup water (anything from 1% to light cream)
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- Cooking spray
Optional Add-ins:
- 1 ½ cups coarsely chopped spinach
- 1 (8 ounce) package pre-shredded Colby Jack or Cheddar cheese, divided
- 4 slices cooked and crumbled bacon (¼ cup precooked bacon)
- ½ cup chopped bell pepper red, green, or yellow
- ¼ cup chopped onion green onion, sweet onion, purple onion
- ¼ teaspoon garlic powder
- ¼ teaspoon hot sauce
Instructions
- Preheat oven to 375 F degrees.
- Whisk the eggs together or beat them with an electric mixer in a large bowl until well blended. Gradually mix in the milk, salt and pepper.
If using add-ins
- Stir in 8 ounces (1 cup of the cheese), reserving the remaining ½ cup for the top. Stir in the spinach, bacon, bell pepper, onion and any other add-ins you choose.
- Spray the bottom of an 10x15-inch baking sheet pan with at least ¾ -inch high sides with cooking spray or rub lightly with butter.
- Pour the egg mixture into the pan and sprinkle with the remaining cheese. Bake for 17 to 19 minutes or until the center is set and does not jiggle when gently shaken. Let sheet pan cool 5 minutes before cutting into 8 to 12 rectangles or squares.Nutrition below based on 10 servings with Colby Jack cheese, bacon, spinach, bell pepper and onion.
Notes
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Comments
No Comments