5-Ingredient Oven Baked Omelette (Sheet Pan Breakfast!)
Make omelettes for a crowd with this simple oven omelette recipe! No more flipping — just perfect omelettes every time.
This is my go-to holiday breakfast at Christmas. I toss the omelette together, throw it in the oven, watch the kids open presents, and then everyone can eat at once! It’s the perfect solution to making deliciously special food for the whole family while not spending time in the kitchen when the show’s happening under the tree!
Making a baked omelette is super easy, and the recipe is very versatile. You can create tons of different flavors using the simple base, which means it’s a great way to accommodate picky kids. And aside from feeding large groups, you can make this just for yourself as a meal prep!
What’s in 5 ingredient oven omelettes?
- Eggs: This recipe uses large eggs as a base for fluffy omelettes!
- Milk: You can use any milk here, including plant-based milks like coconut milk. I made mine with whole milk, but you coud even use heavy cream for extra creaminess.
- Shredded Cheese: I use a cheddar blend in my omelettes because I like the combination with ham. Feel free to use any sort of shredded cheese that will melt!
- Ham: You can use cooked leftover ham, or buy cubed ham at the store. You can also sub this with bacon, sausage crumbles, or just leave it out!
- Tomatoes or other veggies: You can leave this out if you’re not a veggie person, but I love adding tomatoes! Spinach, onions, or zucchini are also great choices!
Making sheet pan omelettes
Pour the egg mixture into the pan and make sure it’s evenly spread out.
Sprinkle the toppings over the egg mixture. Try to spread them out evenly.
Allow the omelette to sit for about 5 minutes, then cut it into squares and serve. Add your favorite toppings, like chopped green onions or sour cream!
Ways to eat your omelette
While you can certainly eat these plain, they also can make some pretty fun breakfasts!
- Sandwiches: Sandwich your omelette squares between two halves of an english muffin or bagel. Add a side of hash browns for a restaurant-quality breakfast!
- Breakfast Wraps: Wrap your omelette in a tortilla or flatbread wrap. Add any toppings and enjoy an easy breakfast on the go.
- Breakfast Bowl: Crumble the omelette into a bowl, add some hash browns and a little seasoning for another option.
Ingredients
- 10 eggs
- 1/3 cup milk
- 1 cup shredded cheese
- 1 cup chopped ham
- 1/2 cup chopped tomato or other veggies
Instructions
- Preheat oven to 350°.
- Line a 9×13 baking pan with foil. Spray the foil with cooking spray. Set aside.
- In a large bowl, beat the eggs and milk.
- Pour the eggs into the prepared pan and spread them out evenly. Sprinkle the toppings (cheese, ham, and veggies) evenly over the eggs.
- Bake at 350° for 25-30 minutes, or until the eggs are set.
- Allow the omelette to cool for about 5 minutes, then cut into 12 pieces and serve!
