Sheet Pan Omelet
A Sheet Pan Omelet is one of the easiest ways to make breakfast for a crowd. Made with eggs, cream cheese, and your favorite toppings, this sheet pan breakfast comes together with minimal prep and is perfect for meal prep, holiday mornings, or busy weekdays.
I have been making sheet pan eggs for years because they are simple, customizable, and feed a lot of people at once. Everyone can add their favorite vegetables, meats, and cheeses, making breakfast easy and stress-free.
Be sure to try this Keto Egg Bake with Cream Cheese and this Cottage Cheese Egg Bake for two other must-make egg recipes.
Why You’ll Love This Recipe
- Perfect for feeding a crowd
- Easy breakfast meal prep
- Customizable with your favorite toppings
- High-protein breakfast
- Minimal hands-on time
- Great for holidays and busy mornings
Before You Get Started
- Spray the sheet pan generously to prevent sticking.
- Cook high-moisture vegetables like mushrooms and spinach before adding them to prevent excess moisture.
- Allow the omelet to cool for a few minutes before slicing.
- Use a blender for the egg mixture for the best texture.
Ingredients
- Eggs – I use large eggs, but any size works.
- Cream cheese – Adds richness and helps create a soft, fluffy texture.
- Salt and pepper – For flavor.
- Toppings – Some of our favorite options include sweet bell peppers, onions, broccoli, spinach, mushrooms, tomatoes, bacon, ham, sausage, and shredded cheese. In my photos, I used roasted red onions, broccoli, and grape tomatoes.
See recipe card for quantities.
How to Make a Sheet Pan Omelet
Preheat the oven to 350 degrees. Add nonstick spray to a baking sheet with at least a 1-inch rim, like a jelly roll pan.
Step One: Add the topping choices onto the baking sheet. If you want to include cooked vegetables, you can roast them first in the same pan.
Step Two: Add all the eggs, cream cheese, salt, and black pepper to a blender and blend until smooth.
Step Three: Pour the egg mixture over the top of your choice of fillings. Make sure the egg mixture reaches all the way to the edges of the pan.
Step Four: Put the pan in the oven to bake.
Top Tip💡
If you want to roast fresh veggies that are going to be used in the omelet, you can toss them first in some oil and seasoning and then roast them on the sheet pan. You’ll then pour the egg mixture over the top of the veggies and bake again until the eggs to set.
Variations
- Veggies – This is where you can really customize and add all your favorite veggies. Diced bell pepper, spinach, mushrooms, green onion – all great options. Plus, every time you make this dish, you can change it up to be different.
- Cheese – You can use cheddar cheese, feta cheese, smoked gouda, mozzarella cheese, pepper jack cheese, dollops of ricotta, or any other types of cheese you enjoy.
- Meats – Adding cooked meat is one of our favorites. My kids love Taylor Ham (a New Jersey specialty). Cooked crumbled sausage and bacon also work well.
- Seasonings – Add your favorite fresh herbs, spices, or anything else you enjoy in omelets.
See this Cottage Cheese Omelet for another one of my top breakfast recipes.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days.
You can reheat by warming it up low and slow in the oven. The microwave can work to reheat as well; just check it frequently as eggs can splatter.
Common Questions
The easiest way to serve sheet pan eggs is to cut them into large squares, then use a spatula and plate individual slices. It pairs well with avocado toast, bagels, English muffins, croissants, pancakes, waffles, and French toast.
Yes. This recipe is perfect for meal prep. Slice into portions after cooling and store in the refrigerator for quick breakfasts throughout the week. We do this often for busy school mornings.
Pay attention to the middle of the omelet in the sheet pan. It should not be wet-looking or jiggly.
It may need a bit more time to cook in the oven, or there may be too much wetness from the added ingredients seeping into it while it was cooking. Tomatoes can add a lot of extra moisture, so just be careful with what you choose so that it doesn’t make the omelet too wet to stay together.
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Sheet Pan Omelet
Ingredients
Egg Mixture:
- 12 eggs
- 4 oz cream cheese
- 1 tsp salt
- 1/2 tsp pepper
Topping Options:
- 1 tsp dill, basil, oregano, or parsley, etc.
- 1 tsp dried onion and/or dried minced garlic
- 2 cups shredded, cubed, or crumbled cheese (cheddar, mozzarella, feta, etc.)
- 2 cups roasted or sauteed veggies (onions, spinach, broccoli, etc.)
- 2 cups cooked meat (ham, browned sausage, etc.)
Instructions
- Preheat oven to 350. Spray a sheet pan with cooking spray.
- Put the egg mixture ingredients in a blender and blend until smooth.
- Put the toppings of your choice in the baking dish. Pour the egg over the fillings.
- Bake for 15-20 min or until the center only jiggles slightly and the edges are golden brown.
Roasted Vegetable Omelet
- Toss vegetables of you choice with a little oil, salt, and pepper.
- Roast on the sheet pan at 425 for 25 minutes.
- Reduce oven temperature to 350.
- Pour the egg mixture over the hot vegetables.
- Bake for 14-16 minutes or until set and no longer jiggly.
Notes
Nutrition
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