Sheet pan omelettes are a thing of beauty. They are the perfect way to cook breakfast for a crowd or meal prep for the week ahead. You can literally use whatever extras you have on hand in terms of veggies and cheese to tailor them to your family’s preferences. Once cooked, you can serve them immediately or store them in an airtight container in the fridge for up to a week.

Table of Contents

• Ingredients you will need for this sheet pan omelette
• How to make this sheet pan omelette recipe
• Tips and tricks to make the best sheet pan omelette
• FAQ

Ingredients you will need for this sheet pan omelette

This recipe is easy to follow and yields a delicious and versatile breakfast. Here’s what you’ll need:

• 500g breakfast sausage, casing removed
• ½ tsp dried thyme leaves
• ½ tsp onion powder
• ½ tsp salt
• 1 green pepper, diced
• 12 eggs
• 3/4 cup milk
• 1 cup grated cheddar cheese

How to make this sheet pan omelette recipe

Follow these simple steps to prepare your tasty sheet pan omelette:

1. Preheat the oven to 350°F.
2. Spray a rimmed baking sheet with non-stick spray and line it with parchment paper.
3. Place a large skillet over medium-high heat and add the breakfast sausage, thyme, onion powder, salt, and green peppers. Break up the sausage with a wooden spoon and cook for 10 minutes, stirring occasionally, until the sausage is browned and fully cooked. Drain to get rid of excess liquid.
4. In a large bowl, whisk together the eggs and milk.
5. Scatter all the sausage and pepper mixture on the prepared baking sheet. Carefully pour the egg mixture onto the baking sheet. Scatter the grated cheese on top of the egg.
6. Carefully transfer the baking sheet to the oven and cook for 15-20 minutes or until the egg is set in the middle – it should be firm, not wiggly in the center.
7. Remove and cool slightly.
8. Cut into 12 square pieces and enjoy or store in the fridge for up to a week.

Tips and tricks to make the best sheet pan omelette

Creating the perfect sheet pan omelette involves a few key tips:

• Use parchment paper: This helps prevent sticking and makes cleanup easier.
• Drain excess liquid from the sausage: This prevents the omelette from becoming soggy.
• Customize with your favorite ingredients: Add in any veggies, meats, or cheeses you like to make it your own.
• Check doneness: Ensure the center is firm and not wiggly before removing it from the oven.
• Meal prep: Cut into squares and store in the fridge for a quick and easy breakfast all week long.

FAQ

Can I make this omelette vegetarian?

Yes, you can omit the sausage and add more vegetables or use a plant-based sausage alternative.

How can I make this recipe dairy-free?

Substitute the milk with a non-dairy milk alternative and use a dairy-free cheese or omit the cheese entirely.

What other vegetables can I add?

You can add any vegetables you like such as diced tomatoes, mushrooms, spinach, or zucchini.

Can I freeze the sheet pan omelette?

Yes, you can freeze the omelette squares. Place two squares separated by parchment paper in a medium Ziploc bag and freeze. To reheat, place one in the microwave for 35-45 seconds.  You may also like this frozen pancake hack.

And that’s it for this Sheet Pan Omelette!

If you make it, please tag me on Facebook or Instagram so I can see! And if you can’t get enough of sheet pan recipes, check out my other Sheet Pan recipes here.

And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you!  You may also like this 5 ingredient breakfast tortilla with chipotle and sausage.

Sheet Pan Omelette

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Sheet pan omelettes are a thing of beauty.  They are the perfect way to cook breakfast for a crowd or meal prep for the week ahead. You can literally use whatever extras you have on hand in terms of veggies and cheese to tailor them to your families preferences.  Once cooked you can serve them immediately or store in an airtight container in the fridge for up to a week.

• Author: Andrea Buckett
• Yield: 12

Ingredients

• 500g breakfast sausage, casing removed
• 1/2 tsp dried thyme leaves
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 green pepper, diced
• 12 eggs
• 3/4 cup milk
• 1 cup grated cheddar cheese

Instructions

1. Preheat the oven to 350°F.

2. Spray a rimmed baking sheet with non-stick spray and line it with parchment paper.

3. Place a large skillet over medium-high heat and add the breakfast sausage, thyme, onion powder, salt, and green peppers. Break up the sausage with a wooden spoon and cook for 10 minutes, stirring occasionally, until the sausage is browned and fully cooked. Drain to get rid of excess liquid.

4. In a large bowl, whisk together the eggs and milk.

5. Scatter all the sausage and pepper mixture on the prepared baking sheet. Carefully pour the egg mixture onto the baking sheet. Scatter the grated cheese on top of the egg.

6. Carefully transfer the baking sheet to the oven and cook for 15-20 minutes or until the egg is set in the middle – it should be firm, not wiggly in the center.

7. Remove and cool slightly.

8. Cut into 12 square pieces and enjoy or store in the fridge for up to a week.

Notes

TIP: Freeze two, separated by parchment paper in medium Ziploc bags

To reheat: place one in the microwave for 35-45sec.