Eggs are such a great meal. It’s an easy protein, and it combines so well with whatever veggies you want to add to it. Making a sheet pan omelette means everyone can dress things up on their plate. Use these eggs in sandwiches or on their own. They are even great leftover so feel free to make up a pan just for yourself for the week (helloooo meal prep!) The best part about making eggs for a crowd is doing everything at once. Sure, it isn’t made-to-order, but everyone can enjoy company while the oven does the work. And then it’s perfect for individualizing. Add more cheese, have your choice of bread, the possibilities are endless.
Ingredients for a sheet pan omelete
Take your pick! Select your favorite veggies or try something new.
Eggs: Yes! 18 eggs. Go big or go home. Milk: Milk adds some height to our eggs while also creating that perfectly fluffy texture. I used 2%, but you could use whatever milk you have in your fridge (if using plant-based milk, avoid sweet flavors). Cheese: Eggs and cheese are the perfect pairing. I used sharp cheddar here, but you could use just about any type of meltable cheese! Veggies: I chose the classic bell peppers and mushrooms, but feel free to change things up. Spinach, tomatoes, broccoli, carrots, and zucchini would all be delicious (and healthy) additions!
How to make Sheet Pan Eggs
Just a bit of dicing and then you’ll be on your way to a hot breakfast. Step 1: PrepPreheat the oven and grease a half sheet pan. It’s easy to use a stick of butter here for easy greasing or a quick spray of oil. Even if your pan is advertised as nonstick, you’ll definitely want to add oil here. Step 2: BlendAdd eggs, milk, and seasoning to a blender. Get frothy! You want all the egg yolks broken down and everything mixed well. Step 3: AssemblePour the eggs into your prepared pan and evenly sprinkle on the cheese and veggies. It’s okay if they sink below the eggs – everything will cook together nicely! Step 4: BakeCarefully add the pan to the oven and bake. You’ll want to rotate the pan halfway through to ensure even baking. Step 5: ServeCut the eggs into squares and serve! This sheet pan omelet is ready as-is or you can add it to toast or sandwiches (these would be most excellent on a sandwich with our vegan breakfast sausage!)
Recipe tips
Vegetarian Tricks: While obviously we are using eggs here so we can’t make this recipe vegan, you can go dairy free by using unsweetened almond milk and dairy-free “cheese shreds.” Made to Order: You can go halfsies on the veggies as long as you are aware the middle of the pan will mix together some as you place the pan in the oven. All Week Long: These will reheat wonderfully in a skillet or the toaster oven. They also taste great cold, making them easy to take on the road. Sheet Pan Scramble Eggs: For a scrambled version of these eggs, gently stir the contents of the pan with a rubber spatula a few times during baking, until eggs are set.
Brunch for a Crowd
Planning a brunch menu? Here are a few of our all-time favorite breakfast recipes!
Breakfast Fruit Salad is easy to prep and compliments this savory main dish perfectly. Passion Fruit Smoothie is easy to make when the eggs are baking. Blueberry Bites or Yogurt Covered Strawberries add refreshing coolness.
