This Sheet Pan Omelette is such an easy breakfast! Perfect for meal prep or feeding a crowd, this no-fuss recipe lets you bake a fluffy, flavourful omelette in the oven—no flipping required! Made with fresh veggies, eggs and two types of cheese, this omelette recipe will earn a regular spot on your menu.

Cooked mixed vegetable sheet pan omelette in a grey sheet pan

Originally published December 29, 2019. Photos and recipe updated February 2025.

Why you’ll love this recipe

We’ve been making variations of this recipe for years. My husband has always struggled to turn an omelette without breaking it, so this recipe solved that problem for him 😆 We think you’ll love this easy egg recipe too because it’s

An easy way to make eggs for a crowd, with each pan serving 6 people (2 eggs/slices each).
Amazing to make ahead for meal prep. We store individual servings and reheat it in the microwave.
Made with cottage cheese to add more protein and gives a fluffy creaminess to the dish.
Customizable with your favourite veggies, cheeses and even meats like cooked crumbled sausage or bacon.

Ingredients

Here’s what you need to make sheet pan eggs. See the recipe card below for full details.

Eggs – I use large size.
Milk – whole milk adds creaminess, but you can use 2% if that’s what you have on hand.
Cottage cheese – gives amazing creamy, fluffy texture to the eggs, while adding more protein to the dish.
Spinach – chopped into bite-size pieces
Red bell pepper – thinly sliced so that it cooks nicely at the same time as the eggs.
Feta cheese – you can sub any cheese you like. We often used shredded cheddar.
Salt and pepper

Vegetables and cheese for the three flavours of sheet pan omelettes viewed from overhead on a white marble background

How to make it

First, preheat the oven to 350°F and thoroughly grease the pan.

Next, whisk the eggs, cottage cheese, milk, and salt and pepper until well combined. Pour into the prepared jelly roll or sheet pan.

A four-photo process collage showing the steps to make Sheet Pan Omelette.

Then, evenly top the egg mixture with the bell pepper, spinach and feta cheese. Carefully transfer to the oven and bake for 15-18 minutes or until fully cooked through.

Tips for success

Grease the pan well to prevent the eggs from sticking.
Use the right size pan with at least a 1-inch rim. The omelette in the photos were made in a jelly roll pan (14½ x 9½ inches). You can also use an 11 x 17-inch sheet pan, but the omelette will be a bit thinner.
Pour the eggs into the pan near the oven. The pan will be quite full and the uncooked eggs can easily spill over. Be careful transferring it to the oven!
Don’t overload the eggs with toppings, if you’re customizing with different add-ins. Veggies with lots of moisture can add too much liquid to the eggs and if there are too many add-ins the eggs will break apart. Roasting or sautéing veggies that take longer to cook, like broccoli or mushrooms, will remove some of the excess moisture and give a more pleasing texture. Be sure to pre-cook any meat that you add.

Three slices of roasted vegetable sheet pan omelette in glass meal prep containers

What to serve with sheet pan omelettes

Serve on English muffins, toast or croissants to make egg sandwiches
Serve with a green salad, breakfast potatoes, sweet potato hash or fruit salad
Top with avocado or fresh diced tomatoes

A folded slice of mixed vegetable sheet pan omelette on a white plate, viewed from the side to see the texture.

More meal prep breakfast recipes

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