Learn how to make a baked sheet pan omelet in the oven for meal prep or to serve for a crowd! My version is vegetarian and loaded with vegetables, but you can customize the recipe to your liking with any fresh or leftover veggies and other additions you have on hand. This omelet hack is a great way to make enough eggs for the whole family (especially on holidays!) or to prep a healthy breakfast for the week that can be reheated.
Eggs and vegetables are a match made in heaven. I love a good omelet or scramble chock full of veggies. It’s filling, tasty, and easy to make!
It turns out that you all like eggs and veggies, too. The Easy Broccoli and Cheese Egg Bake is a reader favorite, and a lot of you have made the Healthy Breakfast Egg Muffins with Mushrooms and Scallions.
If you enjoyed those recipes, then this sheet pan omelet is the next one you should try! It’s incredibly easy to make and super customizable. The ingredients are pretty much the same as other egg bakes, but instead of baking it in a 13×9 dish, I used a half sheet pan. As a result, the slices are thinner and more similar to a classic omelet. I hope you love it!
Ingredients and Substitutions
- Vegetables: You need about 3 to 4 cups of vegetables for the recipe. I used broccoli, bell pepper, and red onion, but you can use any veggies you want! Leftover roasted or sautéed vegetables work very well. I recommend cooking the vegetables before using them in a sheet pan omelet.
- Eggs: You’ll need a whole dozen for the recipe. Don’t use any more than 12 eggs, since half sheet pans don’t have very high edges and you don’t want to risk the eggs overflowing.
- Milk: I used cow’s milk but any kind works. Use 1 cup.
- Shredded cheese: Freshly grated sharp cheddar is my cheese of choice here, but again, any kind works. Use 1 cup.
- Seasonings: I used dried parsley, garlic and onion powders, salt, and pepper. Feel free to mix up the seasonings and/or add some heat from a sprinkle of red pepper flakes or a couple dashes of hot sauce.
As discussed, this recipe is very customizable. Just keep the ratios the same: 3 to 4 cups cooked vegetables, 12 eggs, 1 cup milk, and 1 cup cheese. Here are some ideas for variations:
- Broccoli cheddar: Use broccoli and scallions as your primary vegetables and cheddar cheese.
- Spinach, mushroom, and feta: Sauté some spinach and mushrooms with garlic in olive oil. Use crumbled feta as your cheese.
- Ham, bell pepper, onion, and cheddar: Make a Western omelet.
- Tomatoes, olives, and feta: Make it Greek.
- Bacon, onion, and cheddar: Other cheeses, like Gruyere, Brie, or feta, would work here too.
- Ground breakfast sausage, kale, and white bean: Brown the sausage and cook the kale with it before adding to the omelet.
The best piece of equipment to use for a sheet pan omelet is a half sheet pan. I use and absolutely love Nordic Ware half sheet pans. I sprayed mine with nonstick spray and it worked very well.
However, some pans are more prone to sticking, especially when used to cook eggs. If you think eggs might stick to the half sheet pan you are using even with nonstick spray, line it with a silicone mat (like Silpat) or parchment paper. If using parchment, spray it with nonstick spray or brush with olive oil. These tricks should prevent the omelet from sticking.
You can also bake this recipe in a 9×13 pan. However, it will take longer to cook, usually around 25 to 30 minutes.
The full recipe card for my veggie sheet pan omelet is available at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Spread the cooked vegetables out on a half sheet pan sprayed with nonstick cooking spray. If you have raw vegetables, cook them in a skillet with some olive oil until tender.
In a mixing bowl, whisk together the eggs, milk, cheese, and seasonings.
Pour the egg mixture on top of the vegetables on the greased half sheet pan.
Bake until the eggs are cooked through, about 20 to 22 minutes at 350 degrees F.
Storage and Reheating
Sheet pan eggs store well in airtight containers with parchment or wax paper separating layers of pieces. Once your omelet has cooled completely, cut it into 12 to 16 slices of your desired size. Transfer the slices to a container with a lid and store in the refrigerator for up to 3 days. Reheat individual pieces on a microwave-safe plate in the microwave for 60 to 90 seconds until warmed through.
You can also freeze sheet pan omelets. Slice into pieces, wrap each piece individually in plastic wrap, and transfer the pieces to a freezer-safe bag or container. Store in the freezer for up to 3 months. Reheat in the microwave (remove plastic wrap first) from frozen or after thawing in the fridge overnight.
If you are making a veggie sheet pan omelet for breakfast for a crowd, consider serving it with my Morning Glory Cookies, Almond Granola with Honey and Vanilla, Crock Pot Apple Cinnamon Oatmeal, Baked Peach Oatmeal, or Spiced Parsnip and Apple Baked Oatmeal. You can also use individual slices as the base of a breakfast sandwich.
More Egg Recipes
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Sheet Pan Omelet with Veggies
- 1 tablespoon extra virgin olive oil
- 2 cups broccoli florets
- 1 cup diced bell pepper
- ½ cup diced red onion
- 12 eggs
- 1 cup milk - can use any kind
- 1 cup freshly grated sharp cheddar cheese - can use any kind of cheese
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- Preheat the oven to 350 degrees F. Spray a half sheet pan with nonstick spray. If you are concerned that the eggs will stick to your pan, you can instead line it with a silicone mat or parchment paper. If using parchment, spray it with nonstick spray or brush with oil.
- Warm the olive oil in a large skillet over medium heat. Add the vegetables and cook, stirring occasionally, for about 10 to 15 minutes until tender. Remove from heat.
- In the meantime, whisk together the eggs, milk, shredded cheese, salt, pepper, garlic powder, onion powder, and dried parsley.
- Spread the cooked vegetables out on the prepared half sheet pan. Pour the egg mixture over the vegetables.
- Carefully transfer the half sheet pan to the center rack of the oven. Bake for to 20 to 22 minutes until the eggs are cooked through.
- Remove from the oven. Slice into 12 to 16 pieces of your desired size before serving. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
- This recipe is highly customizable. Feel free to change up the veggies, cheese, or milk, and add additional ingredients. Just keep the ratios the same: 3 to 4 cups veggies (leftover roasted or sautéed vegetables work great; can also include chopped bacon or ground sausage in the 3 to 4 cup amount), 12 eggs, 1 cup milk, 1 cup cheese.
- Keep leftovers in an airtight container with parchment or wax paper separating layers of pieces in the refrigerator. They should keep for up to 3 to 5 days. Reheat in the microwave for 60 to 90 seconds until warmed through.
- To freeze individual pieces, wrap each one in plastic wrap. Transfer them to a freezer bag or container. Keep in the freezer for up to 3 months. Reheat from frozen (with plastic wrap removed) or after thawing in the fridge overnight.
Enjoy your new favorite breakfast! – Lizzie