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If you’re like me and love a good omelet but hate standing by the stove flipping eggs, then this sheet pan omelet recipe is perfect for you.

sheet pan omelet with a portion taken out in pan

Today, I’m super excited to share a fantastic recipe with you: Sheet Pan Omelet.

It’s a fun, hassle-free way to make breakfast for the whole family without the fuss.

Imagine waking up on a busy morning and having a delicious, fluffy omelet ready for everyone in just a few simple steps.

That’s what this sheet pan omelette offers. It’s ideal for meal prep, and you can customize it with your favorite ingredients.

Whether you’re feeding a crowd or just want to save some time during the week, this recipe is a game-changer.

One of the best things about sheet pan eggs is that it’s incredibly versatile. You can add any toppings you like—cheese, veggies, meats—you name it!

Plus, it’s an easy way to get everyone to eat a healthy breakfast. Let’s dive into this recipe for my sheet pan omelet and see why this is a must-try for your next breakfast or brunch.

Some of our other favorite chicken recipes we have on our site include: Popcorn Chicken, Chinese Chicken Recipe, and Italian Lemon Chicken Foil Packet.

a piece of sheet pan omelet on a plate

WHY THIS RECIPE WORKS:

  1. Efficient Cooking: Using a sheet pan allows you to make a large batch of omelet at once, saving you time in the kitchen.
  2. Customizable: You can easily add your favorite toppings and ingredients to make it your own.
  3. Easy Cleanup: With a sheet pan and some cooking spray, cleanup is a breeze, making this an easy way to prepare breakfast.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Eggs
  • Heavy cream
  • Unsalted butter
  • Kosher salt
  • Black pepper
  • Minced chives
ingredients needed to make sheet pan omelet

HOW TO MAKE SHEET PAN OMELET:

  1. Preheat the oven to 300°F. Spray a 9×13 sheet tray with deep sides with cooking spray.
  2. Place a large sheet tray on the bottom rack of the oven.
  3. In a large bowl, add the eggs, cream, butter, salt, pepper, and chives.
  4. Whip with an electric hand mixer for 2 minutes until frothy.
  5. Pour egg mixture into the prepared sheet tray.
  6. Pour 2 cups of hot tap water into the sheet tray in the oven.
  7. Place the sheet pan with the egg mixture on the middle rack and bake for 20-25 minutes, until the eggs are set and start to lightly brown. The eggs will puff as they bake.
  8. Allow to cool slightly, the eggs will settled down. Slice and serve.
collage of images showing how to make sheet pan omelet

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

For this recipe, you should use a 9×13 inch sheet pan with deep sides.

This size allows the eggs to puff up nicely without spilling over.

The great thing here is you can actually double the recipe and still use the same pan!

No, you don’t have to use heavy cream.

You can substitute it with whole milk or half-and-half if you prefer.

However, using heavy cream is the easiest way to make the omelet extra rich and creamy. 

finished sheet pan omelet

That’s practically the best part about omelets! You can add all kinds of things to them. The perfect breakfast meal.

  • Cheddar Cheese: Sprinkle cheese over the top for a melty, cheesy finish.
  • Bell Peppers: Add chopped red pepper for a pop of color and crunch.
  • Green Onions: Mix in some green onions for extra flavor.
  • Chopped Ham: Include chopped ham for a hearty, protein-packed breakfast.
  • Red Onion: Add finely chopped red onion for a bit of a bite.
  • Spinach: Mix in fresh spinach for a healthy twist.
  • Tomatoes: Add diced tomatoes for a juicy, fresh flavor.
  • Hot Sauce: Drizzle some hot sauce over the top for a spicy kick.
  • Mozzarella Cheese: Use mozzarella cheese for a gooey, cheesy texture.
  • Mushrooms: Include sliced mushrooms for an earthy flavor.

​Be sure to let me know in the comments how these turned out for you. I always love hearing from you!

  • Heavy Cream: Substitute with whole milk or half-and-half for a lighter option.
  • Butter: Use olive oil or vegetable oil instead of butter if you prefer.
  • Chives: Replace with green onions or parsley for a different flavor.
  • Kosher Salt: Use sea salt or table salt if that’s what you have on hand.
  • Black Pepper: Swap with white pepper for a milder taste.
  • Eggs: Use egg whites only for a lower cholesterol version.
a spatula holding up a piece of sheet pan omelet in air

Refrigerator: Store the omelet in an airtight container in the refrigerator for up to 3 days.

This makes it perfect for meal prep and busy mornings.

Freezer: You can freeze individual portions by wrapping them in plastic wrap and placing them in a freezer bag. Freeze for up to 3 months.

Thaw in the refrigerator and reheat in the microwave or oven.

DANA’S TIPS AND TRICKS:

  • Whisk Eggs Well: Use an electric hand mixer to whip the eggs for a fluffy texture.
  • Preheat the Pan: Preheat your sheet pan in the oven for a few minutes before pouring in the egg mixture for even cooking.
  • Use Parchment Paper: Line the sheet pan with parchment paper for easy removal and cleanup.
  • Add Toppings Before Baking: Add your favorite toppings right before baking so they get perfectly cooked into the omelet.
  • Check Doneness: Bake until the eggs are set and lightly browned on top. You can test with a toothpick in the center.
  • Cool Before Slicing: Let the omelet cool slightly before slicing to help it set and make it easier to serve.
up close image a piece of sheet pan omelet on serving plate with sides

Our Sheet Pan Omelet is a fantastic recipe for busy mornings, brunch with friends, or any time you want a delicious, easy breakfast.

It’s a convenient way to feed a crowd and ensures everyone gets a hearty, nutritious meal.

Try this recipe out, customize it with your favorite ingredients, and enjoy a tasty breakfast with minimal effort. 

If you’ve tried this SHEET PAN OMELET, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 1 vote

Easy Sheet Pan Omelet Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 5 minutes
Cook: 25 minutes
If you’re like me and love a good omelet but hate standing by the stove flipping eggs, then this sheet pan omelet recipe is perfect for you.
Servings 6 servings

Ingredients
  

Instructions

  • Preheat the oven to 300°F. Spray a 9×13 sheet tray with deep sides with cooking spray.
  • Place a large sheet tray on the bottom rack of the oven.
  • In a large bowl, add the eggs, cream, butter, salt, pepper, and chives.
    7 large eggs, 1/3 cup heavy cream, 2 tablespoons unsalted butter, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 tablespoons minced chives
  • Whip with an electric hand mixer for 2 minutes until frothy.
  • Pour egg mixture into the prepared sheet tray.
  • Pour 2 cups of hot tap water into the sheet tray in the oven.
  • Place the sheet pan with the egg mixture on the middle rack and bake for 20-25 minutes, until the eggs are set and start to lightly brown. The eggs will puff as they bake.
  • Allow to cool slightly, the eggs will settled down. Slice and serve.

Notes

  • Whisk Eggs Well: Use an electric hand mixer to whip the eggs for a fluffy texture.
  • Preheat the Pan: Preheat your sheet pan in the oven for a few minutes before pouring in the egg mixture for even cooking.
  • Use Parchment Paper: Line the sheet pan with parchment paper for easy removal and cleanup.
  • Add Toppings Before Baking: Add your favorite toppings right before baking so they get perfectly cooked into the omelet.
  • Check Doneness: Bake until the eggs are set and lightly browned on top. You can test with a toothpick in the center.
  • Cool Before Slicing: Let the omelet cool slightly before slicing to help it set and make it easier to serve.

Nutrition

Calories: 152kcal | Carbohydrates: 1g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 216mg | Sodium: 271mg | Potassium: 89mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Nutrition Disclaimer

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5 from 1 vote (1 rating without comment)

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