This Sheet Pan Omelet recipe is a simple and versatile breakfast dish made by whisking eggs with cottage cheese, seasoning, and extra toppings including fresh veggies, and two types of cheese, then baking the mixture in a sheet pan until set. Once cooked, it can be sliced into squares for easy serving, making it perfect for meal prep or feeding a crowd.
An Egg-celent Breakfast
How many times are you hosting a group of people in the morning (maybe around the holidays or your hosting a kid’s sleepover) and you think to yourself, gosh I want to make eggs for everyone, but that’s a lot of work?! Insert: Sheet Pan Omelette as one heck of an omelet hack. Serve with a variety of condiments from the fridge, cooked hashbrowns from the freezer (Trader Joe’s are my faveee) and voila, breakfast is SERVED.
This recipe is super simple, too. Just 10 minutes of prep and into the oven it goes. THe base is a creamy, cheesy egg mixture and mixed in is spinach, bell pepper, onion and extra cheese (feta and sharp cheddar – yum!).
These sheet pan eggs are a healthy breakfast, super high protein thanks to the eggs, egg whites and cottage cheese and high fiber + nutrients thanks to all the veggies! It’s also a super customizable breakfast that you can add any and all of your favorite omelet add-ins. See the substitution and variations section below.
And if you want more egg forward breakfasts, also check out this Salami and Egg Frittata, this Loaded Hashbrown Casserole, or this Crustless Spinach and Feta Quiche that I’m sure you’ll love, too!
Recipe Inspiration
I made this recipe inspired by Starbucks roasted red pepper egg white bites and their spinach feta egg wrap. It kind of combines both flavor profiles into one, and let me tell ya – YUM!
Recipe Ingredients
- Eggs – We’ll use both eggs and egg whites for extra protein.
- Cheese – Blended into the egg mixture is some creamy cottage cheese, then mixed throughout there are two different types of cheese: feta and sharp cheddar.
- Veggies – Bell pepper, spinach and red onion. You will want everything finely diced to not get too much in any one bite, and since the egg itself is pretty thin, we don’t want the veggies making it all lumpy because they’re cut too big.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Customize this sheet pan omelet with your favorite toppings the same way you would a regular omelet. I’ve added some ideas for add-ins below:
- Meat lovers – Add crumbled sausage, bacon bits and chopped ham.
- Southwestern – Use red onion, green chilis, bell pepper, avocado and maybe some ground beef.
- Denver omelet – A common omelet flavor which includes ham, green peppers, onion and cheddar cheese.
- Greek – Add asparagus, feta and olives.
- Herby – Make a really fresh green omelet with spinach, kale, and basil.
Fun Idea
Have a crowd who wants two different styles? No problem. Split the toppings in half or quarters and bake as instructed. One of the easiest ways to keep the whole family happy.
How to Make This Recipe
1. Preheat the oven to 350°F. Line a half sheet pan with parchment paper. Use a little grease (smear of butter/crisco, nonstick spray, etc) to ensure the paper sticks to the pan and the eggs don’t spread underneath.
2. In a high speed blender, blend together eggs, egg whites, cottage cheese, and seasonings until smooth.
3. Pour egg mixture onto the prepared pan. Top with diced spinach, onion, red pepper, and both cheeses.
4. Bake for 21-23 minutes or until the middle of the eggs are set completely.
5. Cut into 12 even squares. Use a silicone spatula to remove from the baking sheet and serve hot! Enjoy!
PRO TIPS
A note on pan sizes: For this recipe I used a “half sheet pan” which is 18×13. A full sheet pan is 18×26 inches, so if you’re using that you’ll want to double the recipe.
Recipe FAQs
Store your baked and sliced sheet pan omelet in an airtight container for 3-4 days. This is a fantastic meal prep recipe for busy mornings as it holds up great in the fridge. Reheat individual portions in 30 second intervals until warmed through.
I added mine in raw and they are softened by the time the omelet finishes baking, but if you prefer softer, more caramelized veggies, You can surely sauté them in a frying pan with a little oil before adding to the egg mixture.
Similar to a cake or cupcakes, you can insert a toothpick in the center of your sheet pan omelet and when it comes out clean, you’re all set. Alternatively, you can just eyeball it: if the edges have begun to curl away from the pan and the center no longer jiggles when you give the pan a shake, your eggs are finished.
I like hot sauce on top of my omelet squares, but also try chopped green onions, diced cherry tomatoes, or avocado slices or guacamole. A dollop of sour cream, greek yogurt or salsa verde on top is also tasty!
Serving suggestions
I love having two slices topped with creamy buffalo sauce with a side of savory bacon and Crispy IHOP Breakfast Potatoes.
It also would be between slices of an English Muffin or in replacement of the egg on these Homemade Egg McMuffins.
More Recipes You’ll Love
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Sheet Pan Omelet
Equipment
- half sheet pan 8×13
- parchment paper
- blender
- knife & cutting board
- measuring cups / spoons
Ingredients
- 12 eggs
- 1 cup egg whites
- 1 cup cottage cheese
- 1/2 tsp garlic powder
- 1 tsp onion powder
- pinch red pepper flakes
- crack of black pepper
- 1 cup finely chopped spinach
- 1/4 cup diced red onion
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded sharp cheddar
Instructions
- Preheat the oven to 350°F. Line a half sheet pan with parchment paper. Use a little grease (smear of butter/crisco, nonstick spray, etc) to ensure the paper sticks to the pan and the eggs don’t spread underneath.
- In a high speed blender, blend together eggs, egg whites, cottage cheese, and seasonings until smooth.
- Pour egg mixture onto the prepared pan.
- Top with diced spinach, onion, red pepper, and both cheeses.
- Bake for 21-23 minutes or until the middle of the eggs are set completely.
- Cut into 12 even squares. Use a silicone spatula to remove from the baking sheet and serve hot! Enjoy!
Nutrition
Notes
- Meat lovers: Add crumbled sausage, bacon bits and chopped ham.
- Southwestern – Use red onion, green chilis, bell pepper, avocado and maybe some ground beef.
- Denver omelet – A common omelet flavor which includes ham, green peppers, onion and cheddar cheese.
- Greek – Add asparagus, feta and olives.
- Herby – Make a really fresh green omelet with spinach, kale, and basil.
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find SHEET PAN OMELET calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
loved this recipe! I devoured it all week long. So easy to have in the fridge already prepped.
used as the filling on breakfast sandwiches with avocado + turkey bacon. It was SO good!