Easy Sheet Pan Omelet
Jun 24, 2025
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This Easy Sheet Pan Omelet is packed with onions, peppers, zucchini and cheddar cheese, making for a savory, protein-rich breakfast you can make to feed a crowd or get ahead of meal prep for the week. It’s a home run for breakfast sandwiches, serving with breakfast potatoes or enjoying on its own. The sheet pan cooking method results in a tender, fluffy omelet with consistent results every time.
What You’ll Need for This Sheet Pan Omelet
The ingredient list is short and manageable – not to mention flexible – for this make-ahead breakfast. Whether you’re making it for Sunday brunch or as a meal prep option, you can easily double up the recipe and make two quarter sheet pans or 12 servings. For one batch, you need:
- 1 tablespoon olive oil
- ⅓ cup diced onion
- ⅓ cup diced red bell pepper
- ½ cup diced zucchini
- 6 large eggs
- ¼ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup shredded cheddar cheese
How to Make It
Preheat Oven: Preheat your oven to 350°F and spray a quarter sheet pan with cooking spray.
Cook Veggies: In a medium skillet, heat olive oil over medium heat. Add onions and red bell peppers and sauté for about 3 minutes until slightly softened. Stir in zucchini, add a pinch of salt and pepper, and sauté for another 3–4 minutes. Remove from heat and set aside.
Whisk Eggs: In a large bowl, crack the eggs and add the whole milk. Whisk until well combined. Season with the remaining salt and pepper.
Combine: Fold in sautéed vegetables and shredded cheddar cheese.
Bake: Pour the egg mixture into the prepared sheet pan. Bake on the middle rack for 15–17 minutes, or until the eggs are set.
Serve: Let cool slightly, then cut into 6 squares and enjoy!
Make an Omelet Breakfast Sandwich
This sheet pan omelet recipe is wonderful for quickly making breakfast sandwiches for a group. Cut your sheet pan omelet into squares and layer it between a toasted English muffin, thin-sliced bagel or your favorite toasted bread.
You can make a simple breakfast sandwich sauce – combine ¼ cup mayonnaise, 1 tablespoon ground mustard, 1 tablespoon lemon juice (or red wine vinegar) and a few dashes of garlic powder – to add creaminess to the sandwich. Then layer on baby spinach, a sliced tomato and even more cheddar cheese, if you’d like.
Fresh lox can be added for a protein boost, too. For meat eaters, you can add crispy bacon or a sausage patty. Keep it flexible and fun, mixing and matching seasonal ingredients you love and customizing it for your family or guests.
Alternative Ingredients for a Custom Omelet
This sheet pan method is ideal for customizing to suit your tastes and dietary preferences. Try adding:
- Veggies: Other veggies you can sauté and add include spinach, mushrooms or asparagus.
- Cheese: Swap out the shredded cheddar for feta, mozzarella, pepper jack or a Mexican blend.
- Proteins: For meat eaters, adding diced ham, crumbled bacon or cooked sausage can boost protein.
- Herbs: Introduce freshness with chopped chives, parsley or basil.
Meal Prep and Storage Tips
Sheet Pan Omelets are great for meal prepping breakfast. I like to pair the sliced omelets with my make-ahead breakfast potatoes for easily reheating on busy mornings. Here are some tips to make the most of this recipe:
- Storage: Once your omelets are cooked and cooled, layer sliced with alternating pieces of parchment paper in an air-tight container to store in the refrigerator for about 4 days.
- Reheating: Add an omelet slice on the parchment paper to your microwave and cook for 20 to 30 seconds, until warmed through.
- Prep for a Crowd: Make a variety of flavor combinations – each on their own quarter sheet pan – and slice for a brunch with friends. While these are great served warm, they are equally delicious at room temperature.
No matter how you enjoy them, this versatile omelet recipe is a time saver in batch making omelets. The sheet pan method is much easier than making omelets individually in a skillet, and you can mix and match to your preferences.
Try this Easy Sheet Pan Omelet this weekend and save it for quick breakfasts or an impressive brunch spread. Be sure to save it for later on Pinterest, and share it with friends and family looking for a time-saving breakfast recipe.
Sheet Pan Omelet
Ingredients
- 1 tablespoon olive oil
- ⅓ cup diced onion
- ⅓ cup diced red bell pepper
- ½ cup diced zucchini
- 6 eggs
- ¼ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup grated cheddar cheese
Instructions
- Preheat oven to 350 degrees F. Use cooking spray to coat a quarter sheet pan.
- Heat olive oil in a medium skillet. Add in 1/3 cup each of diced onion and red bell pepper. Cook for about 3 minutes.
- Stir in ½ cup diced zucchini and season with a pinch of the salt and pepper. Cook for an additional 3 to 4 minutes, until vegetables are cooked through. Set aside.
- In a large bowl, crack 6 eggs. Add in ¼ cup whole milk and whisk to combine.
- Season with remaining salt and pepper, whisking together. Add in cooked vegetables.
- Fold in ¾ cup grated cheddar cheese. Carefully transfer omelet mixture to prepared quarter sheet pan.
- Bake on the middle rack for 15 to 17 minutes, or until eggs are set.
- Cut into 6 equal squares and serve.
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