When you want to make omelettes for the whole family or for meal prep, break out the sheet pan! Packed with protein, this sheet pan omelette recipe is perfect busy mornings. Everyone can make it their own with optional toppings.
Omelettes couldn't be easier with this sheet pan recipe!
I love the idea of having a Sunday omelette bar with these sheet pan omelettes. Everyone chooses the toppings they love so there are zero complaints! My kids love bacon and cheese, of course, and I like to pile on the veggies.
- No manning the hot stove top for over an hour
- You don't have to worry about making "the perfect omelette."
- Kids can get in on the fun and dish out their own toppings.
- Use the recipe to make breakfast meal prep!
I hope you love this recipe! All of my breakfast recipes are easy peasy. Check out all of my breakfast recipes here.
California Sheet Pan Omelette
Ingredients
- 12 large eggs
- ½ cup half and half
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- 4 ounces sliced fresh mushrooms
Optional Toppings
- cooked and crumbled bacon
- sliced avocado
- diced tomato
Method
- Preheat the oven to 350F. Line the bottom of a rimmed sheet pan with parchment paper and grease with oil or cooking spray.
- In a large mixing bowl, whisk together the eggs, half and half, salt, and pepper until the mixture is a pale yellow color.
- Pour the egg mixture into the prepared sheet pan and top with the shredded cheese and sliced mushrooms. Bake in the oven for 25 minutes, until the eggs are completely set. Slice into 8 equal servings and serve topped with your favorite omelette toppings.
Notes
- Half and half is a common American milk product consisting of half milk and half cream.
- Nutrition information does not include the optional toppings.
Sheryl says
What size sheet pan are you using?
Jennifer Banz says
Half sheet pan 18x13
Sheryl says
Thank you ????