Sheet Pan Breakfast Omelette
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
5
servingsPrep time
10
minutesCooking time
20
minutes
Cook Mode
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Ingredients
12 eggs
1/2 cup milk
1/2 tsp pepper
1 tsp salt
2 tbs butter
1/3 cup cooked crumbled bacon
1/2 cup cheddar cheese, shredded
1 bell pepper, diced
1/2 cup fresh spinach, chopped
Directions
- Preheat oven to 350 degrees
- To a large bowl add the eggs, milk, salt, and pepper whisk well.
- Generously grease a sheet pan with non-stick spray. Add butter to the sheet pan and spread the butter out with the back of a spoon or a brush. Sprinkle the bacon, cheese, bell pepper, and spinach all over the sheet pan pour the egg over the top and spread it out as even as possible.
- Bake for 20 minutes or until the egg has set. Enjoy!
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Wonderful. We’ll get 10 (not 5) generous servings from this. Be sure your foil liner overlaps the top edges of your sheet pan, and/or oil your sheet pan under the foil.
For us next time I’ll reduce the salt to just a couple of shakes (my 6 slices of cooked/crumbled bacon had plenty of salt for the dish) and add some garlic powder.
I used about 1 C. of frozen chopped spinach, thawed and squeezed dry down to 1/2 C.
Mine baked for 25 minutes. Using a pizza cutter to slice worked great!
I used about 1 C. of shredded cheese.
This sounds amazingly good and simple! What size sheet pan do you use? Thank you.