Sheet Pan Omelet - melissassouthernstylekitchen.com (2024)

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.

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.

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.

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.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission atno additional cost to you. Thank you!

Helpful Kitchen Items:

• Sheet Pan
• Cheese Grater
• Kitchen Utensils
• Mixing Bowls